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. 2013 Nov 14;10(11):6169–6183. doi: 10.3390/ijerph10116169

Table 1.

Microorganism recovery methods from surfaces used in the food-processing industry.

Method Destructive Applicable
surface type		 Sample
size		 Advantage Drawback
Swabbing No Smooth Small (Localized)
  • *

    Standardized

  • *

    Practicality in processing plant

  • *

    Variable contamination (a)
  • *

    Dependent on operator

  • *

    Poor reproducibility

  • *

    Low recovery rate
Friction No Smooth or rough Large
>100 cm²
  • *

    Practicality in processing plant
  • *

    Dependent on operator

  • *

    Poor reproducibility

  • *

    Low recovery rate
Printing No Smooth Large
>100 cm²
  • *

    Standardized

  • *

    Practicality in processing plant

  • *

    Variable contamination (a)
  • *

    Dependent on operator

  • *

    Poor reproducibility

  • *

    Low recovery rate
Rinsing, immersion Yes All Small, large
  • *

    Practicality in processing plant

  • *

    Variable contamination (a)
Sonication Yes All Small, large
  • *

    Practicality in processing plant

  • *

    In-depth extraction
Scraping, grinding Yes All Small
  • *

    In-depth extraction

(a) Variable contamination indicates greater or lesser concentrations of a microorganism on the same surface.