Typically, Class 100,000 or European Class D, which is Class 100,000 at rest, is expected.
Typically, biotech fermentations take place in closed systems, they’re pressurized; you wouldn’t
expect ingress. However, you have to look at how additions are made, how frequently additions
are made, how you’re taking samples, and the nature of the process.
These comments revolve around biotech-related activities. I’m not aware of any classical
fermentation operations that are conducted in classified areas.
