The meat industry is in need of faster and more reliable methods to determine microbial loads in food products. A rapid method (<15 min) has been developed to assess the microbiological quality of chicken carcasses using the adenosine triphosphate (ATP) bioluminescence assay. The results indicate that, following modifications, the ATP bioluminescence test produced an acceptable correlation with plate counts (r = 0.85, p < 0.001) and demonstrated good repeatability between replicates. It is envisaged that the modified ATP bioluminescence assay would best be used as a platform rejection test. Using threshold levels determined from the regression equation, the ATP bioluminescence assays gave about 90% agreement with plate counts for carcass rinses with counts above 5 × 104 CFU/ml. These findings suggest that the modified ATP bioluminescence assay could be used for monitoring critical control points (CCPs) in programs based on hazard analysis of critical control points (HACCP).

According to Hazard Analysis of Critical Control Points (HACCP) programs developed for the poultry industry, poultry processing waters should be actively monitored to minimize cross-contamination between chicken carcasses. In order to monitor HACCP programs, a test is required that provides results on a real time basis. A modified adenosine triphosphate (ATP) bioluminescence test has been developed that can assess microbial levels in poultry processing waters within 15 min. A study was conducted to determine the effectiveness of this test for examining scald, prechill, and chill tank waters. The results showed that the modified ATP bioluminescence method gave results comparable to plate counts. The microbial levels were dependent on the tank and the time of sampling. The highest microbial levels were detected in the scald tank. In all three tanks, the microbial levels increased over time during the day.

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Changes in the role of the academic librarian have been variously attributed to: the enterprise culture, the new managerialism, economics, IT and educational change. Explores whether the customer care movement is also having an impact on the concept of professional excellence. Presents the results of a study involving 83 professional and support staff from four West Midlands universities who were asked to define the qualifications, qualities and abilities they would require of a library director and an information specialist. Finds a demand for traditional management skills on the part of the director far exceeding professional competence or scholarly achievement; customer care was not specifically mentioned; involvement with customers was required of the information specialist, but the skills required were interpersonal and at a problem solving rather than a strategic level; there was heavy demand for IT skills. Outlines suggestions for changing the knowledge, skills and attitudes required for professional excellence.