Application of luminescent ATP rapid checks at ready-to-eat foods producing plant

Pasquale Caputo, Elida N. Ferri, Stefano Girotti, Simone Gozzi and Pasquale Saracino
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Pasquale Caputo: Department of Metallurgic Science, Electrochemistry and Chemical Techniques, University of Bologna, Bologna, Italy
Elida N. Ferri: Department of Metallurgic Science, Electrochemistry and Chemical Techniques, University of Bologna, Bologna, Italy
Stefano Girotti: Department of Metallurgic Science, Electrochemistry and Chemical Techniques, University of Bologna, Bologna, Italy
Simone Gozzi: CAMST Scrl, Bologna, Italy
Pasquale Saracino: CAMST Scrl, Bologna, Italy

Czech Journal of Food Sciences, 2011, vol. 29, issue 4, 382-390

Abstract: Bioluminescent ATP determination has been applied at a ready-to-eat meals producer plant as a screening tool to evaluate the cleaning procedures and identify possible sources of microbial contamination. Luminescent ATP test revealed the risk situations in few minutes, any time it was supposed useful, and on site. All data were confirmed by the plate count method and immediate interventions were undertaken in risk situations, concerning not perfectly cleaned surfaces and cross-contamination between the areas for different types of foods. Various departments have been checked: cold stores, raw food manipulation areas, kitchens, coolers, and packaging areas. Critical situations were revealed in the fresh foods cold storage areas, which were consequently treated by more intensive cleaning procedures, and the raw food manipulation areas, which were physically separated by walls, were more intensively cleaned with exchanges between the various areas strictly regulated. Intervention effectiveness was confirmed by repeated controls using portable ATP assay, since the evaluation of the relationship between CFU and RLU gave good results, with an r2 value of 0.83.

Keywords: bioluminescent ATP assay; ready-to-eat meals; hygiene conditions; rapid screenings (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:197-2010-cjfs

DOI: 10.17221/197/2010-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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