Microbiological control of air and surfaces for HACCP (Hazard Analysis and Critical Control Point) implementation.
Sampling of surfaces, equipment, food handlers or packaging material.
Sampling by swab, laminoculture or RODAC plate.
Counting of total aerobic microorganisms, enterobacteria, molds and yeasts and Listeria monocytogenes and Listeria spp.
Detection of Salmonella and Listeria monocytogenes and Listeria spp. among other microorganisms.
Environmental air control in production areas. Air sampling by forced aspiration or by sedimentation plates, for determination of aerobic microorganisms and molds and yeasts.