Swab Test Analysis - Yeast, Mould & Total Plate Count

The swab samples are taken from the surface of the walls or ceiling (in front of the fan unit condenser) by a Jaymak team member and then sent to an independent laboratory for testing.

We only use NATA accredited pathology practices around Australia to test all swab samples. The Food & Water Testing Divisions of the pathology labs that perform the microbiological testing of our swab samples offer a comprehensive service of the highest quality.

Currently, there is no Australian or International standard for acceptable microbial levels on coolroom surfaces. As an industry guideline, we recommend less than 100 CFU/sq. cm.

Therefore, a result where the count is higher than 100 CFU/sq. cm indicates there has not been effective cleaning and sanitising performed.

Swab test results may assist you with your OH&S standards and implementation or maintenance of your HACCP/Food safety plan.

Swab Test Analysis - Listeria

Listeria infection or listeriosis, is an illness usually caused by eating food contaminated with the bacteria known as Listeria Monocytogenes.

All food service facilities have a legal responsibility to ensure the food they serve is safe for consumption. This responsibility is more important for the Health Care industry than for the general food industry in that many of the patients in these institutions are immunologically compromised or otherwise particularly susceptible to some foodborne pathogens such as Listeria monocytogenes (control of food-borne listeriosis in Health Care Institutions, NSW Health Department, 6th May 2003).

Listeria infection can affect people differently. Healthy people may develop few or no symptoms whereas for some people, the infection can be serious enough to require hospitalisation and be a threat to life. People who are at particular risk of infection include:
> Pregnant women and their unborn babies.
> Newborn babies
> The elderly
> Anyone whose immune system has been weakened by a disease or illness.

Listeria bacteria are widespread and commonly found in soil, silage and sewage. They have also been found in a variety of foods, including raw meat, raw vegetables and some processed foods.

Good food handling and safe storage of food are important for everyone. To anyone at risk of the serious complications of Listeria infection, such practices are especially important. You can reduce the risk of developing Listeria infection and other food-borne illnesses, such as gastroenteritis, by following good food hygiene and food storage practices and by staying on a Jaymak preventative maintenance program.

For more information about Listeria and other foodborne illnesses in Health Care institutions, contact your state Health Department.