The sources of microbiological contamination can be broken into two broad categories . The first is production and the second is staff that touches the product . During production or growing , microbial contamination can come from water and nutrient sources ( think of manure or compost , which is loaded with microbial activity ), as well as the air in the facility ( or outdoors , for those lucky enough to grow outside ). Once the crop has been harvested , microorganisms can be introduced by the individuals who are in contact with the material — including transfer from the operators ’ hands , coughing , and sneezing . Each method of introduction into the product represents a unique category of potential pathogens . The water and nutrient stocks are likely to introduce contamination found in fecal material . The operator may introduce contamination that would represent pathogens from the respiratory system , the gastrointestinal system , the skin , and from fecal material . All these potential sources of contamination can be easily controlled by procedural controls like operator hygiene practices ( hand washing ) and post-production care of the material ( keeping it dry ).
Microorganisms are microscopic and thus NOT VISIBLE BY THE NAKED EYE . The testing of this contamination category is important for that very reason .”
number of microorganisms in an aseptic preparation , and the tests that determine how many are present are the Total Aerobic count and the Total Yeast and Mold counts . In addition to total numbers of organisms , there are limits to the number of pathogens that can be found in cannabis . The Oregon Health Authority advises that products with levels of E . coli or salmonella species present in concentrations higher than 100 colony-forming units per gram of product not be allowed to go to market . The limits that California and Colorado have outlined are more stringent , requiring “ none detectable in one gram ” of product for either organism . Combined , the two tests above form a clear picture of the total number of organisms that could be isolated in a particular preparation . From this data , a company can monitor production , raw materials , training of staff , and packaging controls . If a product begins to trend upward or even have a count well above what is expected or allowed , an investigation would include exploring these factors .
Limiting the number of microbial organisms in cannabis is important for three basic reasons . The first is certainly the most important : patient safety . Without limits or testing requirements for microbiological contamination , patients are at risk for infections . The second reason is also concerns patient safety : exposure to toxins can directly impact the health of a patient or can create an immune crisis for the patient even when there are no viable microorganisms present . The final reason is directly related to production control : it is an indication that the steps in the process for creating the product are not clearly defined , controlled , or monitored .
Cannabis naturally has antibacterial activity . When dried well , stored carefully , and processed using heat , it is generally a safe product when considering microbial contamination . All these factors , while good news for the cannabis user , do not eliminate contamination of products . Microorganisms are tenacious and resistant to harsh conditions . Couple this with an inability for the average human to detect them with the naked eye , and lab testing of microorganisms becomes an important piece in guaranteeing the safe supply of cannabis products .
Jodi McDonald is the president and founder of Keystone Labs and is a medical microbiologist , inventor , and super science-geek . She has 20 years ’ experience in the quality control , regulatory , and quality assurance environment for the pharmaceutical industry . Jodi believes testing is essential for taking control of your personal health .
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