LAUSR

Rapid adenosine triphosphate (ATP) hygiene monitoring tests have been widely employed in the food industry to ensure that adequate cleanliness is maintained. In this article, the practical applications and limitations of these tests were discussed, while recent technological progress made to facilitate their more accurate control was also outlined. The presence of ATP on a surface indicates improper cleaning and the presence of contaminants, including organic debris and bacteria. In particular, food residues have been recognized as indicators of insufficient cleaning as well as direct hazards that may cause bacterial contamination because they may harbor bacteria, provide sources of nutrients for bacterial growth, interfere with the antimicrobial activity of disinfectants, and support the formation of a biofilm. Moreover, allergenic food residues on a surface may increase the risk of allergen cross-contact. However, it should be noted that ATP tests cannot detect bacteria or allergenic proteins directly. In order to ensure their efficient use, it is necessary to have an in-depth knowledge of their practical applications, methods of setting pass/fail limits, and the differences in the performance of various commercially available ATP tests. Conventional ATP tests, however, have certain limitations as ATP may be hydrolyzed to adenosine diphosphate (ADP) and adenosine monophosphate (AMP), which further hinders the identification of food residues. To overcome this problem, a total adenylate test was developed that could detect ATP+ADP+AMP (A3). The A3 test is suitable for the detection of adenylates from food residues and useful for the verification of hygiene levels. Using the A3 test in conjunction with other test methods, such as microorganism and food allergen tests, may be a useful strategy to diagnose the cause of uncleanliness and facilitate effective hygiene management.