Swabbing can be done on any surface. Bacterial count from the collecting swab sample is a measure of surface cleanliness. Samples can be collected from any surface in kitchen, kitchen utensils and equipment, medical clinic and hospital wards where good hygiene is important. Swabbing program helps to reflect the real time hygiene condition of environment and food handling.

Hand Hygiene Monitoring

Swabbing can be used to monitor food handlers’ awareness of hand hygiene in food factory. Testings normally include Staphylococcus aureus, E.coli and Total Bacteria Count.

Specific Pathogen Examination

Testing for Listeria , Salmonella or Staphylococcus is part of quality assurance in food industries. A good environmental swabbing program is an important part of control in your food manufacturing environment as these pathogens are major contaminants in food production.

 

Foodscan Analytics technical staff collects hand and equipment swab samples on site for microbial test.