Hygiene in the Food Industry

Regular monitoring of the hygiene status is used for presentation and as evidence during audits by food inspectors and proves compliance with the specifications from the HACCP concept.

The technique, based on adenosine triphosphate bioluminescence, measures the contamination level of surfaces and water samples. The amount of light emitted is proportional to the amount of ATP present. With A3 technology, these measurements become even more sensitive and the smallest residues or microorganisms can be detected because A3 also measures the breakdown products of ATP, i.e., adenosine diphosphate (ADP) and adenosine monophosphate (AMP).

You set the limits that should apply to the cleaned surface. For flat and smooth surfaces (such as glass or metal), a limit value of 200 RLU is normally sufficient. For uneven surfaces (e.g., products made of plastic or where scratches are present), 500 RLU should generally not be exceeded. In areas where sterility / highest cleanliness must be present, a result lower than 20 / 50 RLU should be achieved.

Always perform monitoring before disinfecting and after cleaning. Only then will you obtain meaningful values. Then determine appropriate measures depending on the result.

ATP hygiene tests are fast and particularly sensitive. They provide objective data in real-time and also detect product residues. Hygiene monitoring also provides information over a longer period of time.