Accordingly these tests are appropriate for small and large food processors but also catering outlets and food service applications. Several different technologies can be harnessed to provide a simple colour test that is visible to the naked eye, do not require an instrument and give results in 1 - 10 minutes. A universal ATP swab device ( snapshot) fits most luminometers ( ) offering significant cost savings. This negates the need to freeze dry reagents and hence reduces manufacturing complexity and cost. ДЄ novel liquid-stable luciferase has been developed that gives the repeatable and consistent results and long shelf life of 12 months and is very robust being tolerant to temperature abuse at 21 oC for 4 вЂ“ 6 weeks. Microbes present on clean product contact surfaces (typically 98% agreement in terms of sensitivity, specificity and accuracy ( see Table 1). This application is not a replacement bacteria test however there is a good relationship between the two methods primarily because both product residues and microbes are simultaneously removed by the cleaning processes. The rapid ATP hygiene test measures ATP from all sources which is mostly derived from food residue. Generation of data that provides evidence of due diligence for auditors and trend analysis for continuous improvement.Reduced risk of cross contamination that facilitates the production of high quality products with best shelf life.Rapid results enable fast trace-back and trouble-shooting to quickly identify and prevent problems from escalating out of control.Result in 15 seconds permitting immediate corrective such as re-cleaning.Improved cleaning efficiency and optimisation of cleaning chemicals giving potential savings of 25 вЂ“ 50%.It can be applied to equipment and processes for raw material collection, storage, and haulage and all subsequent production equipment where cleaned manually of by clean-in-place systems. The technology and application has been established for over 30 years and is widely recognised as a test of cleaning efficiency (Griffiths 1997). ATP is also present in viable microbes (albeit in much smaller and variable amounts).ДЄTP bioluminescence is the most widely used rapid hygiene test because it delivers a direct, objective test with simple, easy-to-use equipment at low cost. Since almost all organic matter contains ATP (the universal energy carrier), it is present in almost all organic matter in huge amounts. The light is measured quantitatively in an instrument called a luminometer and results are available in 15 seconds. There are instrumental methods and simple visible colour tests.ДЄTP bioluminescence assay is a biochemical test uses an enzyme luciferase that emits light in the presence of ATP. There are several alternative methods for measuring the hygienic status of product contact surfaces that approach the ideals above. This should give rapid results to facilitate immediate corrective action, and be simple enough to be performed on the production floor by the sanitation crew or supervisor without the need for a laboratory. The primary objective of cleaning is to remove product debris, so the ideal test to measure the efficacy of cleaning and hygienic status is a test for product residue itself. Microbiological tests need to be conducted in a laboratory by a skilled technician, and the results are generally available in 24 вЂ“ 72 hours, which is too slow to provide useful feedback information to the sanitation and manufacturing processes. These methods provide information about the number and types of microbes present on the surface however they tell us nothing about product residue left on the surface that can support the survival and growth of microbes. Until the 1980вЂ™s the only method available to measure the hygienic status of food contact surfaces was the conventional cultural method based on agar plate counts. Accordingly the effective removal of product residue is more important than residual micro organisms. The effective removal of product residue is of prime importance since it not only removes gross contamination (organic matter and 90% of the micro organisms) but removes any product residue the could support the subsequent survival and growth of microbes. They are required by law under national and international Food Hygiene Regulations and are frequently considered as pre-requisites to food safety systems based on Hazard Analysis such as HACCP. Good Hygienic Practices are an essential to ensure food safety.

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