Doc. 7 A method for the assessment of bacteria-tightness of food processing equipment
Second Edition, July 2004 - This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to micro-organisms. Small motile bacteria penetrate far more easily through microscopic passages than (non-motile) moulds and yeast. The facultative anaerobic bacterium Serratia marcescens (CBS 291.93) is therefore used to test bacteria-tightness or the impermeability of equipment to micro-organisms. The method is suitable for equipment that is already known to be in-line steam sterilisable (see also Doc 5).
Working group
Testing & Certification
Chairs and Contact Information
Chairman:
Andy Timperley
Timperley Consulting, United Kingdom
E-Mail: AndyTProtected mail-address@TimperleyConsulting.co.uk
Phone: +44 1789 49 00 81