In light of the Listeria outbreak in SA, with over 940 cases of Listeriosis and 180 deaths reported, all food handling organisations should be taking a hard look at their GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points) programmes. The primary focus should be on the effective management and control of preventive programmes. Microbiological monitoring programmes will simply verify whether these preventive measures are working.

In this eBook, we explore Microbiological monitoring programmes, key factors, criteria, challenges and corrective action that food companies should be aware of.

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