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Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen

Author

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  • Andrea Osimani

    (Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy)

  • Cristiana Garofalo

    (Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy)

  • Francesca Clementi

    (Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy)

  • Stefano Tavoletti

    (Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy)

  • Lucia Aquilanti

    (Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy)

Abstract

ATP bioluminescence monitoring and traditional microbiological analyses (viable counting of total mesophilic aerobes, coliforms and Escherichia coli ) were used to evaluate the effectiveness of Sanitation Standard Operating Procedures (SSOP) at a university canteen which uses a HACCP-based approach. To that end, 10 cleaning control points (CPs), including food contact surfaces at risk of contamination from product residues or microbial growth, were analysed during an 8-month monitoring period. Arbitrary acceptability limits were set for both microbial loads and ATP bioluminescence readings. A highly significant correlation ( r = 0.99) between the means of ATP bioluminescence readings and the viable counts of total mesophilic aerobes was seen, thus revealing a strong association of these parameters with the level of surface contamination. Among CPs, the raw meat and multi-purpose chopping boards showed the highest criticalities. Although ATP bioluminescence technology cannot substitute traditional microbiological analyses for the determination of microbial load on food contact surfaces, it has proved to be a powerful tool for the real time monitoring of surface cleanliness at mass catering plants, for verify the correct application of SSOP, and hence for their implementation/revision in the case of poor hygiene.

Suggested Citation

  • Andrea Osimani & Cristiana Garofalo & Francesca Clementi & Stefano Tavoletti & Lucia Aquilanti, 2014. "Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen," IJERPH, MDPI, vol. 11(10), pages 1-14, October.
    • Handle: RePEc:gam:jijerp:v:11:y:2014:i:10:p:10824-10837:d:41310
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    References listed on IDEAS

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    1. Andrea Osimani & Lucia Aquilanti & Stefano Tavoletti & Francesca Clementi, 2013. "Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools," IJERPH, MDPI, vol. 10(4), pages 1-14, April.
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    Cited by:

    1. Marta Castrica & Egon Andoni & India Intraina & Giulio Curone & Emma Copelotti & Francesca Romana Massacci & Valentina Terio & Silvia Colombo & Claudia Maria Balzaretti, 2021. "Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy," IJERPH, MDPI, vol. 18(20), pages 1-11, October.
    2. I. Devine Akhidime & Anthony J. Slate & Anca Hulme & Kathryn A. Whitehead, 2020. "The Influence of Surface Topography and Wettability on Escherichia coli Removal from Polymeric Materials in the Presence of a Blood Conditioning Film," IJERPH, MDPI, vol. 17(20), pages 1-13, October.

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