Technological advances now mean it is possible to test for an ever growing list of potentially harmful emerging organisms. But this raises the question: when is the right time to start testing for them? Eurofins Food Testing UK’s Head of Microbiological Services, Catherine Cockcroft, explains the dilemma facing the food industry…
NEW threats which should concern the food industry with regard to testing for foodborne viruses regularly feature in the media. However, differentiating the true emerging organisms of concern from the ‘background noise’ can be difficult, and addressing those threats within food businesses a still greater challenge.
Those within the industry must recognise the hazards relevant to their products, assess the risks and manage them through the use of food safety Hazard Analysis and Critical Control Point (HACCP) principles and prerequisite programmes.
Microbiological testing can provide verification that HACCP and Good Manufacturing Practices are in place and under control. However, with some of the emerging organisms of concern it may not be as straightforward to carry out verification testing, and even more difficult to interpret the results.
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