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Firstly we need to determine the extent of the contamination. We do this by: Examining any existing microbiological results. Physically examine the foods Have they blown Is the product off Showing any signs of spoilage Test additional samples from the same batch to determine extent of problem. Is the contamination sporadic or has it affected the entire batch? Testing batches immediately before and after the affected batch. These would tell us if there is a trend that has developed or a ‘once off’ concern.
When testing your food for microorganisms it is important to understand what microorganisms you should be testing for; what the specifications for these microorganisms should be, and finally, how frequently one should be performing the various tests.
Raw vegetables carry a high-risk in a food production kitchen, and thus should be treated in a manner that recognises these risks. The best method in addressing the prevention of concerns, is to start from the process of delivery. Upon delivery, one should ensure that all raw fruits and vegetables are of the quality that is required, removed from their packaging (this is often in the form of cardboard boxes).