Adenosine Triphosphate Bioluminescence for Hygiene Monitoring in Health Care Institutions

Authors: Seeger, Klaus1; Griffiths, Mansel W.2

Source: Journal of Food Protection®, Number 6, June 1994, pp. 460-546 , pp. 509-512(4)

Publisher: International Association for Food Protection

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Abstract:

An investigation was conducted to assess the practical use of an adenosine triphosphate (ATP) bioluminescence assay to evaluate the effectiveness of cleaning and sanitizing meat slicers in eight health care institutions. The ATP bioluminescence assay was compared to conventional swabbing techniques using standard plate count to enumerate microbial load. Assays were performed on meat slicers before use, after slicing a meat product and after sanitizing. There was a general overall agreement in results obtained by both methods but the ATP assay gave a better indication of the cleanliness of the meat slicer as it was able to detect the presence of meat residues left on the blade after improper sanitation. Results were available within 5 min using the ATP bioluminescence method, thus providing an opportunity for immediate remedial action.

Keywords: ATP; BIOLUMINESCENCE; HYGIENE MONITORING; MEAT

Document Type: Research Article

Affiliations: 1: Public Health Inspection, Huron County Health Unit, Ontario Ministry of Health, P.O. Box 1120, Clinton, Ontario, Canada, N0M lL0 2: Department of Food Science, University of Guelph, Guelph, Ontario, Canada, NIG 2Wl

Publication date: June 1, 1994

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