Page 67 - FoodFocusThailand No.183 June 2021

STRONG QC &
STRONG QC & QAQA
The Importance of

Environmental Monitoring

in Food Processing

Although most food manufacturing facilities have implemented food safety
standards in place such as Good Manufacturing Practice (GMP), Hazard Analysis
and Critical Control Point (HACCP), or the standard certifications of the British
Retail Consortium (BRC) and the Food Safety Modernization Act (FSMA) of
โปรแกรมที่่� 7: การขัับเคลื่่�อน the United States, which also include environmental monitoring requirements,
การเปลื่่�ยนแปลื่งในองค์กรอย่างมี่ manufacturers are still faced with food safety and quality challenges, which lead
ความีหมีายด้้วยวัฒนธรรมีองค์กรแลื่ะ to product recalls and losses of production costs.
การเฝ้้าตรวจติด้ตามีสิ่ิ�งแวด้ลื่้อมี
นอกจากการควบคุมีสิ่ิ�งแวด้ลื่้อมีแลื่้ว A systematic environmental monitoring program is, therefore, critical to the food manufacturing
วัฒนธรรมีองค์กรด้้านความีปลื่อด้ภััย processes as it helps verify the causes of food safety and quality issues that stem from environmental
contamination. It also assists in the prevention of further problems that may rise in the future. A comprehensive
อาหารที่่�ให้ความีสิ่ำาคัญกับที่ัศนคติแลื่ะ and systematic environmental monitoring program consists of the following 8 sub-programs:
Program 1: The Importance of Environmental Sampling in a Food Safety and Quality Program. Frequently
พฤติกรรมีขัองผู้้้บริหารแลื่ะพนักงาน identified food safety problems such as pathogens have raised more awareness on the need for an
ทีุ่กคนที่่�ตระหนักแลื่ะมี่สิ่่วนร่วมีก็มี่ environmental monitoring system. Despite the implementation of a food safety system, certain issues

แสงรวี่ จงวีนิิช ความีสิ่ำาคัญ การสิ่่�อสิ่ารขัองผู้้้บริหารถึึง deriving from sanitation and equipment design still persist. An effective environmental monitoring program
will help mitigate the manufacturing risks and improve production efficiency.
พนักงาน แลื่ะการปรับปรุงแนวที่าง
Saengrawee Jongvanich Program 2: Hygiene Monitoring via ATP and Protein Residue Testing. The implementation of easy and
Professional Services ปฏิิบัติด้้านสิุ่ขัอนามีัยแลื่ะความีปลื่อด้ภััย quick hygiene monitoring technologies, such as the detection of ATP — which is present in organic cell,
Food Safety Department food residue, or biofilm — and the testing for protein residue, in the efficacy assessment of the pre-production
3M Thailand อาหารร่วมีกัน ที่ำาให้บรรลืุ่เป้าหมีายใน
sjongvanich@mmm.com disinfection of equipment and contact surface will ensure faster risk evaluation. A continuous flow of data
การควบคุมีเชื้่�อจุลื่ินที่ร่ย์ในกระบวน and testing results can be used to evaluate and improve sanitation process of the tested area.
การผู้ลื่ิตได้้อย่างต่อเน่�องแลื่ะยั�งย่น Program 3: Environmental Monitoring for Indicator Organisms. These microorganisms, including
โปรแกรมที่่� 8: คำาแนะนำาในการ Coliforms and Enterobacteriaceae, indicate the levels of hygiene risks. If exceeding established standards,
the detected levels are considered a risk for pathogenic microorganisms. The indicator organisms can also
เก็บตัวอย่างสิ่ิ�งแวด้ลื่้อมี การสิุ่่มีตัวอย่าง be used to verify the adequacy of sanitation process. Choosing an adequate sampling swab site can help
จากสิ่ิ�งแวด้ลื่้อมีเพ่�อให้ได้้ผู้ลื่การ- identify the contamination sources of said pathogens.
Program 4: Environmental Monitoring for Pathogens. These microbiological pathogens, such as
ที่ด้สิ่อบที่่�ถึ้กต้อง ประกอบด้้วยสิ่ิ�งที่่�ต้อง Salmonella spp. and Listeria monocytogenes, are commonly present in contaminated environments,
คำานึงหลื่ายปัจจัย เชื้่น อุปกรณ์์ที่่�ใชื้้แลื่ะ especially in the areas that are difficult to access and sanitize. Their long-lasting and durable nature
สิ่ารที่ำาปฏิิกิริยาที่่�เป็นกลื่างขัองอุปกรณ์์ increases the risks for contamination in a food product. A systematic pathogen monitoring that is properly
implemented will enhance the overall food safety system, identify the sources of pathogens, and offer
ที่่�สิ่ามีารถึกำาจัด้สิ่ารฆ่่าเชื้่�อ (Sanitizers) suitable corrective actions.
Program 5: Environmental Monitoring for Spoilage Microorganisms. Many types of microorganisms
การเลื่่อกอุปกรณ์์การสิุ่่มีตัวอย่าง such as yeast, fungi, and lactic acid bacteria, can cause food spoilage. If they increase in number and
การขันสิ่่งตัวอย่าง แลื่ะการเก็บรักษา contaminate a product, the product’s shelf life will be compromised. The development of an efficient sampling
ตัวอย่างก่อนการที่ด้สิ่อบ รวมีถึึงวิธ่การ plan, which includes testing site selection, testing frequency, and data analysis, will successfully monitor
สิุ่่มีตัวอย่าง these microbes and solve the spoilage problems.
Program 6: Environmental Monitoring for Allergens. Many consumers develop allergic reaction to
protein residue in food, leading to product recalls in many countries as required by law. In addition to testing
for protein allergens that may cause specific types of allergy in a finished product, many manufacturers
เอกสิ่ารอ้างอิง/References
Malley, T.J., Butts, J., Wiedmann, M. 2015. also pay attention to the components of the protein residues found on the equipment and in the environment
Seek and destroy process: Listeria after the previous production process and before the next one. Adequate testing plans and methods will
monocytogenes process controls in the effectively help prevent and remediate the contamination.
ready-to-eat meat and poultry industry. Program 7: Advocacy for Meaningful Intra-organization Changes via Organizational Culture and
J. Food Prot. 78 (2): 436-445. Environmental Monitoring. In addition to environmental monitoring, the organization’s food safety culture
International Organization for Standard
ization. 2015. ISO 900:2015. Quality that gives priority to the attitudes, behaviors, awareness, and participation of all executives and employees
management systems – Fundamentals is also of critical importance. The communication from the management to the employees and the refinement
and Vocabulary. of common guidelines for sanitation and food safety will consistently and sustainably help achieve the goals
United States Food and Drug Administra of microbiological control and prevention in the manufacturing processes.
tion. 2015. Current Good Manufactur
ing Practice, Hazard Analysis, and Program 8: Advice on Environmental Sampling. An effective environmental sampling depends on
Risk-Based Preventive Controls for several factors such as sampling equipment, neutral reagents of the equipment that can neutralize sanitizers,
Human Food; Final Rule. Verification of selection of adequate sampling tools, transportation of samples, pre-test storage of samples, and sampling
implementation and effectiveness. methods.
https://www.3m.com/3M/en_US/food-
safety-us/resources/education/envi
ronmental-monitoring/
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