Looking where it matters

François Bourdichon discusses the importance of process sampling in tracking deviations in microbial monitoring, and where and how one can implement meaningful preventative actions.

When it comes to microbial monitoring of a food production process, one is tempted to blindly follow the regulation and only look where required: that is, finished product testing, processing environment monitoring with surface swabbing, and, in due course, raw materials and ingredients analysis.

But what about sampling along the production process? To do this, one requires a rationale and, indeed, the awareness and capability to test where it really matters.