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Abstract

IMPORTANCE OF ATP METHOD AT THE MONITORING OF THE HYGIENE IN MEAT PROCESSING PREMISES

Vargová M., Veszelits Lakticová K. and *Zigo F.

ABSTRACT

Food is essential for a person's life, it is a source of energy and substances that enable the activity of all his organs. Food is a biological substance that is subject to certain changes initiated by humans during their production or due to the activity of microorganisms. Hygiene in food production is one of the key factors in ensuring the production of high-quality and hygienically flawless products. The study was focused on the determination of the importance of ATP method based on bioluminescence in monitored meat processing premise. The ATP method is based on the determination of adenosine triphosphate (ATP), which is found in bacteria, fungi and other microorganisms as well as in all substances of plant and animal origin, including food and their residues. The swabs were taken during production from areas 10 cm2, from different technological equipments. ATP swabs were collected with special 3M Clean-TraceTM sampling pens, designed for collection from various surfaces, which are part of the UNI-LITE NG system from Biotrace. For production, the optimal combination of permanent monitoring of the hygienic level with the provision of laboratory examination results at a time when in case of unfavorable findings can be remedied so as to prevent product degradation and contamination of production premises, which could prevent more extensive economic damage and especially health hazards. consumers, or the emergence of food diseases.

Keywords: ATP method, bioluminiscence, hygiene, control of sanitation.


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