Environmental Monitoring Program

"Microorganisms can survive in food processing and handling environments. They are generally introduced into the food environment through raw materials, pests, air, water, and employees. To reduce the risk of microbial product contamination, one must have insight into implementing an effective Environmental Monitoring Program (EMP) in a food facility and properly interpreting the data to initiate appropriate corrective actions."

- Lakshmikantha Channaiah, Director of Microbiology (AIB International) and Adjunct Faculty (Kansas State University)