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ATP Bioluminescence

The detection of ATP through bioluminescence is a well-established and widely used indicator of surface hygiene and cleaning efficacy in food processing. Visual inspection is not an adequate critical control for surface hygiene and the lengthy time-to-result of microbiological test methods (from 2 - 7 days) make them ineffective for hygiene monitoring. ATP detection with the LIGHTNING MVP ICON provides results in 10 seconds allowing for immediate "go/no-go" decisions to be made prior to the start of processing and allows for correction actions, when necessary, to be taken immediately. ATP is a molecule that is found in all living cells, including: bacteria, yeast, mold and all organic matter. After cleaning and/or sanitizing, food processing equipment and the plant environment is tested for ATP. If cleaning/sanitizing has been effective, ATP levels should be low.



Accurately measuring cleaner and sanitizer concentrations, as parts-per-million (ppm), ensures correct mixing of chemicals prior to application. Excessively high concentrations of these chemicals can result in damaged equipment and thousands of dollars of unnecessary chemical costs. Precise concentration readings ensure chemical solutions are mixed correctly, so they clean and sanitize effectively. Measuring both process controls and CIP rinse water cleanliness provides increased adherence to hygiene and HACCP requirements.



The monitoring of pH levels during the process of food production is a vital step in the production of high-quality foods.  Proper pH not only affects the aesthetic and quality of the product but maintaining a proper pH level is also critical for food safety.  The ability to measure pH and temperature simultaneously allows for increased efficiency in the plant.


Protein (incl. Allergenic Protein)

Food contact surfaces may appear clean but can still contain traces of protein residue. Undetected, this can provide a nutrient source for harmful bacteria to grow.

Protein tests help verify cleaning effectiveness by detecting protein residues left on food contact surfaces after cleaning. 

Protein is a difficult food residue to remove. And since most food allergens are proteins, regular testing can be an effective method for verifying cleaning methods, independently validated to effectively remove allergens, are consistently applied as part of a HACCP allergen management program.



Temperature control can be a critical factor in food safety and temperature must be accurately measured and recorded in many HACCP plans.  Temperature is one of the most important factors permitting growth of bacteria and limits can be set for various areas of retail food production.