Maintaining clean, safe air in food production areas is essential for controlling contamination and ensuring product quality. Microbiological air sampling helps identify what microorganisms are present in the air and whether air handling systems are performing effectively.
There are two main approaches to air testing:
- Passive sampling using settle plates, where microorganisms naturally fall onto exposed agar.
- Active sampling using air sampling devices that pull a measured volume of air across a collection surface.
Air testing can be used to assess general hygiene, verify the effectiveness of air handling systems, and monitor areas with higher contamination risks.
Acceptable limits and testing requirements vary depending on the environment, production processes, and the microorganisms of concern—commonly Total Viable Counts (TVC) and Yeasts & Moulds.
For detailed guidance on methods, exposure times, microorganisms, and example criteria, please refer to our Monitoring Microbiological Air Quality Guidance.
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To discuss your testing requirements, please submit an enquiry or call +44 (0) 845 604 6740.
January 2026
