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How can I tell if a production area is contaminated and what should I do about it ?

A contaminated area is an area where the micro-organism load is greater than the acceptable threshold to have healthy production with good organoleptic quality. Contaminations in the work environment may be due to various micro-organisms: bacteria, yeasts and moulds. Combating these contaminants entails determining their source through a precise diagnosis of your production conditions (audit – identification services). Once the cause has been determined, it is important to:

- fight the contamination by applying a curative bactericide and fungicide treatment (FUMISPORE OPP; FUMISPORE HA).

- stabilise the microbiological balance by applying preventive treatments to keep the environmental flora under the acceptable thresholds for the activity in question.

Our experts from LCB food safety can help you throughout these steps.

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