Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/45863
Title: Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods
Authors: Carrascosa Iruzubieta, Conrado Javier 
Saavedra Santana, Pedro 
Millán Larriva, Rafael 
Jáber Mohamad, José Raduán 
Pérez García, Esteban
Grau, Raúl
Raposo, António
Mauricio, Cristina
Sanjuán Velázquez, Esther 
UNESCO Clasification: 330915 Higiene de los alimentos
310905 Microbiología
Keywords: Surface Hygiene Control
Food
Contamination
Validation
Equipment, et al
Issue Date: 2012
Publisher: 0956-7135
Journal: Food Control 
Abstract: The levels of aerobic contamination at different points in the production chain (curd vat, filler, mould, table and tank) at five cheese factories were analysed using contact plates, dipslides and bioluminescence methods. Almost all the cheese factories showed similar levels of contamination.ATP bioluminescence detected the largest number of unacceptable surfaces (47.7%), followed by the contact plates (41%) and dipslides (34.2%). The dipslide and contact plate methods showed moderate concordance and significant differences (p < 0.001) between the various surfaces sampled. The points in the production chain were classified according to contamination rates, being minimal in the curd vats-fillers and maximal in tables-moulds. The same surfaces were also sampled to determine total Enterobacteriaceae, mould and yeast growth using contact plates and dipslides and no concordance between these two methods was detected. These results were analysed and discussed taking into account the importance of cleanliness and disinfection in cheese factories, as a prerequisite of the HACCP (Hazard Analysis of Critical Control Points) quality assurance system.
URI: http://hdl.handle.net/10553/45863
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2012.05.001
Source: Food Control [ISSN 0956-7135], v. 28, p. 368-373
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