Control of cleaning and disinfection : ATP-metry as a microbiological monitoring aid

ATP bioluminescence, used as a hygiene monitor in food industry for several years, was tested in 10 pork abattoirs and cutting rooms. Food residue and cleaned surface characteristics, as well as water temperature and pressure were found the main significant effects on ATP values.When used to complement traditional microbiological testing, this technique is a rapid, simple and effective way for the meat industry to assess cleaning efficiency, as par of HACCP programs, and also to improve cleaning procedures.