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W. H. SVEUM, Supply Chain Quality, Campbell Soup Co., Campbell Place, Camden, NJ 08103-1799

Environmental monitoring is an essential component of a microbiological control program for manufacturers of ready-to-eat foods or those that supply ingredients for these products. Once control measures have been identified for a specific manufacturing site, environmental monitoring should be implemented for a target organism of choice, e.g., Listeria species as an indicator of potential L. monocytogenes recontamination of products. Control measures may require modification if routine sampling of environmental surfaces detects the target organism. An effective environmental monitoring program will include sampling of both food-contact surfaces and non-food-contact surfaces that are potential sources of recontamination or could even include the actual finished product under controlled conditions. Sampling can be conducted by using a variety of techniques including but not limited to air sampling, equipment rinses, surface sampling with swabs or other direct contact techniques, but most commonly is performed using sponges. Large surface areas should be sampled both after cleanup and sanitation and, more importantly, during manufacturing. In-process monitoring is the most effective means to measure the success of a microbiological control program, since it verifies that both sanitation and Good Manufacturing Practices are functioning to prevent recontamination of ready-to-eat foods. Positive monitoring results from this type of sampling often indicates harborage sites have not been adequately identified, eliminated, or controlled. Essential to any microbiological control program is a documented root cause analysis and preventative/corrective action program to be used in response to a positive finding. These programs will vary by company policy but must define what action will be taken, and be flexible enough to adapt to changing regulatory requirements or changes in the operation or process controls. Adherence to these procedures will enable food processors to verify their program's effectiveness and identify potential problem areas.