Hygiene monitoring in the food and beverage production
Hygiene regulations in the food and beverage industry are particularly strict and are designed to prevent microbiological contamination during production processes. For fast and sensitive hygiene testing, the ATP test can be used by using HyServe’s highly innovative Lumitester Smart device.
An ATP test is used to determine the cleanliness of surfaces and provides valuable information about the state of hygiene. The cleaning validation is part of the hygiene monitoring in companies of the food and beverage industry within the framework of a HACCP concept.
The two tests, LuciPac A3 for surfaces and LuciPac A3 Water for liquids, determine the total content of ATP+ADP+AMP and represent a new patented concept in the field of food hygiene.
Hygiene in the food and beverage industry
In the food and beverage industry, hygiene is an integral aspect that is important in all areas of production, storage, processing, preparation, as well as in the sales and consumption area.
Hygienic practices and continuous process control are necessary to ensure the purity, quality, and safety of foods and beverages from production to the consumer.
As part of their responsibility, these companies must carry out operational checks following the principles of the HACCP concept (Hazard Analysis and Critical Control Points). For this, training of hygiene concepts for employees, as well as clean working, are basic principles in the food and beverage industry.
A3 (ATP+ADP+AMP) hygiene monitoring
Reliable readings within 10 seconds
Intuitive operation and analysis options via app/cloud service.
Cleaning validation according to HACCP
Lumitester Smart from HyServe – hygiene validation in 10 seconds
Particular care must be taken when handling food, as inadequate hygiene in handling can pose an immediate danger to consumers. If hygiene is inadequate, bacteria and other contaminants can be transferred to food or equipment used in production and processing. They find ideal growth conditions on a wide variety of surfaces and proliferate.
HyServe’s Lumitester Smart detects all organic residues and microorganisms on these surfaces as well as in liquids and determines the level of cleanliness at the point of sampling.
1) What does the RLU value indicate when testing for ATP?
The RLU value refers to the Relative Lights Units produced by the enzyme in the solution. The "glow" that is not visible to the human eye is given a numerical value in RLU that allows conclusions to be drawn about the degree of contamination with microorganisms and food debris.
2) How can hygiene monitoring support a HACCP plan?
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.
3) What exactly is measured with ATP and with A3 (ATP+ADP+AMP)?
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).
4) What are the limit values for ATP?
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.
5) When should an ATP test be performed?
Always perform monitoring before disinfecting and after cleaning. Only then will you obtain meaningful values. Then determine appropriate measures depending on the result.
6) What are the advantages of ATP tests?
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.
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