Abstract：
Food safety is a constant challenge for stakeholders in the food industry. To manage the likelihood of microbiological contamination, food safety management systems must be robust, including food and environmental testing. Environmental monitoring programs (EMP) have emerged this last decade aiming to validate cleaning-sanitation procedures and other environmental pathogen control programs. The need to monitor production environments has become evident because of recent foodborne outbreaks. However, the boundaries of environmental monitoring are not only limited to the management of pathogens but also extend to spoilage and hygiene indicators, microorganisms, allergens, and other hygiene monitoring. Surfaces in production environments can be a source of contamination, either through ineffective cleaning and disinfection procedures or through contamination during production by flows or operators. This study analyses the current practices of 37 French agri-food industries (small, medium, or large), reporting their objectives for EMPs, microbial targets, types, numbers and frequency of sampling, analysis of results, and types of corrective actions.
摘要：
食品安全是食品行业利益相关者不断面临的挑战。为了控制微生物污染的可能性，食品安全管理体系必须健全，包括食品和环境测试。环境监测计划（EMP）在过去十年中已经出现，旨在验证清洁卫生程序和其他环境病原体控制计划。由于最近发生食源性疫情，监测生产环境的必要性变得显而易见。然而,环境监测的界限不仅限于病原体的管理，还延伸到腐败和卫生指标，微生物,过敏原，和其他卫生监测。生产环境中的表面可能是污染源，要么通过无效的清洁和消毒程序，要么通过生产过程中流动或操作人员的污染。本研究分析了37个法国农业食品工业的当前做法(小型，中等,或大)，报告他们的EMP目标，微生物靶标,类型,采样的数量和频率，结果分析，以及纠正措施的类型。
