Background and objectives
Environmental monitoring (EM) program are gaining increasing importance in the context of food safety plans / HACCP programs.
Recent outbreaks have shown the relevance of the environment to ensure the safety of products. However, there are still many uncertainties on how to set up a meaningful program, which would provide early warnings of potential product contamination.
- The current activity aims to evaluate existing scientific information on microorganisms of importance and/or concern in dry production
- The resulting evaluation would help industry and regulators to focus and set up targeted EM programs depending on their purpose.