#FoodSafety Routine Environmental monitoring of pack houses and processing facilities can help prevent #lettucerecalls We swab various areas in the facility: Zone 1 = food contact surface (conveyer belt) Zone 2 = Adjacent to food contact surface (metal side of conveyor) Zone 3 = Somewhere in the same room as the food (floor) We test for total bacterial count, total yeast & mold count and specific foodbourne pathogens like E coli, Salmonella, Cronobacter, Listeria using culture based methods (petri dishes). We also use #DNA sequencing to give us precise insight into the genetics of species and help us trace disease #Cyclosporiasis #womeninfoodscience