Environmental Monitoring in Dry production environments – Are we looking for the right thing(s) / microorganism?

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.