Air is often an overlooked pathway for microbial contamination in food manufacturing plants. Meeting HACCP and FSSC 22000 requirements — and avoiding costly product recalls — depends heavily on effective air filtration and hygienic zoning. 1. Airborne Microorganisms in Food Plants Listeria monocytogenes: cold-tolerant, particularly dangerous for ready-to-eat (RTE) products Aspergillus and Penicillium molds: pose […]