If you are the head of production, there are several things that you most likely need to do in order to address this problem.
First of all, you are responsible for finding out what the source of the contamination was. This would mean investigating every part and component of the production line, including raw materials, equipment and employees. Once the source of the bacterial contamination is found, you are responsible for dealing with it appropriately.
If after getting the fermentor back on line you get a recurrence, you might be forced to close for a period of time while you examine the situation more closely. You might also benefit from getting rid of the source of bacterial contamination permanently.
