Applications of biochemiluminescence to HACCP

Champiat, Dominique; Matas, Nada; Monfort, Bertrand; Fraass, Hervé

doi:10.1002/bio.647.abs

Cited by 6 publications

(6 citation statements)

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“…On the other hand, it has to readapt its food safety and environment protection policy and involve all the company's staff. Besides, Green HACCP team must be multidisciplinary and competent to develop a Green HACCP plan to consider all aspects of manufacturing and benefit from feedback [5].…”

Section: Prerequisites For Implementationmentioning

confidence: 99%

Green HACCP: Food Safety and Environment

Zarid¹

2019

JFSE

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Green HACCP (hazard analysis and critical control point) is a new control method developed by combining food safety controls and good practices for environmental protection, in order to have a safe production that respects the environment. Indeed, some of production practices, such as the use of large amount of water, cleaning/disinfection products and other practices used to have safe foodstuffs, could affect the environment and the profitability in several agri-food process. The goal of Green HACCP is to apply a sustainable rationalization of the good hygienic and environmental practices.

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Section: Prerequisites For Implementationmentioning

confidence: 99%

Green HACCP: Food Safety and Environment

Zarid¹

2019

JFSE

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“…In addition, contaminated products are off-flavored and associated with health risks in humans (Feng and Sun, 2013). The application of conventional microbiological methods for the detection of microbial spoilage in meat, such as plating (Jongenburger et al, 2010), adenosine triphosphate (ATP) and (Champiat, 2001) and nucleic acid-based methods (Scheu, 1998), is limited, largely because they are very costly, time-consuming, and laborintensive.…”

Section: Detection Of Microbial Spoilage and Fecal Contamination In Meatmentioning

confidence: 99%

A Review of the Applications of Spectroscopy for the Detection of Microbial Contaminations and Defects in Agro Foods

Kandpal¹,

Cho²

2014

Journal of Biosystems Engineering

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Recently, spectroscopy has emerged as a potential tool for quality evaluation of numerous food and agricultural products because it provides information regarding both spectral distribution and image features of the sample (i.e., hyperspectral imaging). Spectroscopic techniques reveal hidden information regarding the sample and do so in a non-destructive manner. This review describes the various approaches of spectroscopic modalities, especially hyperspectroscopy and vibrational spectroscopies (i.e., Raman spectroscopy and Fourier transform near infrared spectroscopy) combined with chemometrics for the non-destructive assessment of contaminations and defects in agro-food products.

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“…Monitoring of the hygienic level of surfaces by measuring bioluminescence as a function of the ATP concentration is increasingly popular in the food industry (Davidson et al ; Dostalek and Branyik ) as well as in hospital settings (Amodio and Dino ). There are many different ATP measuring systems at the market, but their common principle is based on that all living organisms contain ATP and that the enzyme luciferase as a function of the ATP concentration will emit light which can be measured as relative light units (RLU) with a luminometer (Hawronskyj and Holah ; Champiat et al ). Such methods are providing results within minutes and are considerably cheaper compared to cultivation‐dependent analysis of total bacteria or pathogens such as L. monocytogenes .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry

Møretrø

Normann

Sæbø³

et al. 2019

J Appl Microbiol

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Aims To evaluate ATP bioluminescence‐based hygiene monitoring systems under conditions relevant to fish processing environments. Methods and Results The ATP bioluminescence of fish fractions that are potentially present after insufficient cleaning of fish processing environments was determined. Different fractions and interfering substances representing the stages from slaughtering to smoking were prepared and measured using two different commercial systems (SystemSURE Plus and Clean‐Trace). ATP bioluminescence was quenched by acidic liquid smoke and by sodium chloride even at concentrations as low as 0·9% NaCl. Large variations were observed between different types of trout homogenates: the ATP bioluminescence from raw belly fat homogenate was 100–1000 times lower than for trout blood. There were about a 1000‐fold lower ATP bioluminescence in raw compared to heat‐treated fractions from trout, with the exception of blood. The bioluminescence from Listeria monocytogenes was very low. Results from fish processing plants supported the laboratory findings. Conclusions The output from ATP‐monitoring instruments depends on the nature of fish soil present, as well as the presence of sodium chloride and low pH. This may lead to considerable under‐ or overestimation of the level of organic soil. Significance and Impact of the Study ATP bioluminescence instruments are widely used by the fish industry for monitoring hygiene. The monitoring method will only give valuable information about the hygiene if critical limits are set after a validation period, distinguishing between areas with different types of soil and between different hygiene zones.

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Applications of biochemiluminescence to HACCP

Cited by 6 publications

References 0 publications

Green HACCP: Food Safety and Environment

Green HACCP: Food Safety and Environment

A Review of the Applications of Spectroscopy for the Detection of Microbial Contaminations and Defects in Agro Foods

Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry

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