A nordic collaborative study in assessment of surface hygiene using swabbing, contact plates and dipslides

Gun Wirtanen, Satu Salo, Anna-Maija Sjöberg, Seija Levo

    Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review


    Microbiological hygiene in food production and processing aims to protect the consumer from pathogenic agents and assure food quality [7, 16, 19]. Techniques and practices in the food industry have been evolved to aid in this process through formal quality control systems to meet international or company standards in response to the need for total quality management systems or customer demands [5-8, 18]. Good hygiene practice is very important in meeting these obligations at an affordable cost, without compromising safety, quality or service to the customer [4, 9, 17]. Hygiene monitoring in industrial premises is currently based on conventional cultivation using swabbing or contact plates. There is a need for validation of practical methods to study surface hygiene in industrial premises [20]. The purpose of this Nordic collaborative study was to evaluate the reliability of the swabbing and contact plate methods on microbially soiled surfaces in terms of repeatability and reproducibility [10- 14].
    Original languageEnglish
    Title of host publication30th R3-Nordic Contamination Control Symposium
    EditorsGun Wirtanen, Satu Salo, Antti Mikkola
    Place of PublicationEspoo
    PublisherVTT Technical Research Centre of Finland
    ISBN (Print)951-38-5268-7
    Publication statusPublished - 1999
    MoE publication typeA4 Article in a conference publication
    Event30th R3-Nordic Contamination Control Symposium
    - Helsinki, Finland
    Duration: 30 May 19992 Jun 1999

    Publication series

    SeriesVTT Symposium


    Conference30th R3-Nordic Contamination Control Symposium


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