Have you heard of the ‘big 5 organisms’?
Among the various microorganisms that can compromise food safety, five notorious pathogens stand out: Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., and E. coli O157. Known as the “Big 5,” these organisms pose significant risks due to their virulence, ease of transmission, and the severe health effects they can cause.
For industries aiming to maintain rigorous standards of hygiene and safety, understanding and managing these pathogens is paramount.

Environmental Monitoring Program Microorganisms in Low Moisture Food Production Environments & How to Control Them Digitally Microorganisms in Low Moisture Food Production Environments & How to Control Them Digitally Sep 6, 2024 Environmental Monitoring Program Microorganisms in Low Moisture Food Production Environments & How to Control Them Digitally Sep 6,

On June 11th, 2024, the FDA announced a recall of individually wrapped sandwiches from an Ohio-based food wholesaler after environmental samples tested positive for Listeria monocytogenes. This incident underscores the critical need for proactive risk-based environmental monitoring programs (EMP) in food production.