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Part 3 | Inspection and Sampling Procedures For Determining
The Hygienic Condition of Poultry Processing Premises

f) Return swab to test-tube, at the same
time breaking off part of wood touched
by fingers. The swab should be examined
immediately. If this is not possible any delay
shall be kept to a minimum and the tube
with the swab shall be cooled quickly to
not be more than 4ºC and maintained
between 0ºC and 4ºC until examined,
preferably within 36 hours.

3.2.2 Packaging Material
3.2.2.1 This guide does not deal with packaging materials brought
in new from the outside (paper, cartons, plastics, etc.)
but only with re-usable packaging materials.

3.2.2.2 For re-usable packages (meat crates), visual monitoring
of the cleaned containers is necessary as well as
examination of a certain part of the containers.
3.2.2.3 Usually the swabbing method is used for sampling of
meat crate surfaces. Directions are as given in 3.2.1.6.1.

3.2.3 Air
3.2.3.1 Sampling for airborne microorganisms in processing
plants involves collecting samples in air pathways by
which organisms may be introduced into processing
equipment. Samples may be taken as follows:
a) At openings in equipment subject to potential
contamination from organisms transported by air
currents.
b) At selected points for testing the quality of air in the
room, for example where products are packed.
c) In processing areas where employees are concentrated.

Because of air turbulence during operating hours, sampling by volumetric
methods will be more effective and dependable than use of the
sedimentation technique.

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