Abstract
This article reports on an experimental study to examine the cleanliness
and sanitation of food contact surfaces in a PNG fish canning factory.
The sample for the study consisted of five food contact surfaces from
the skinning section of a tuna fish processing line. The data were
gathered by using the Compact Dry Nissui swab method to test for three
microorganisms of concern to fish products that include the
Staphylococcus aureus, Total plate count and Escherichia coli. The tests
were carried out before cleaning, after cleaning and after sanitation of
selected stainless steel, plastic and human surfaces. The findings
confirmed that the cleaning and sanitation methods and procedures used
in the fish canning factory involved in this study were effective and
complied with seafood safety standards. Further, the study confirmed
that the Compact Dry Nissui swab method was efficient and effective to
test for the presence of microorganisms.