Make Faster Decisions
Identify contamination sources for faster decisions
Food Safety in a process managed under HACCP principles is achieved by applying a proactive program to analyze, identify, control, monitor, correct, verify and document critical control points in the process. If a critical control point in the system fails to perform as required, this can result in adverse effects that can impact food safety.
While product testing is paramount, environmental testing is also a critical part of safety programs. This testing enables detection of pathogens in the air and water so that customers can act quickly to prevent actual product contamination or further penetration within a facility.
Pall’s GeneDisc® solutions provide real time monitoring of variety of pathogens by PCR (Polymerase Chain Reaction). In addition to testing for pathogens like Escherichia coli, Salmonella and Listeria, Pall also has solutions for Legionella spp. Legionellosis are caused by bacteria of the genus Legionella, generally by aerosol inhalation. It is one of the most frequent causes of waterborne disease. Legionella species are capable of colonizing artificial water systems and equipment.