Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods

Carrascosa, Conrado; Saavedra, Pedro; Millán, Rafael; Jaber, José Raduán; Pérez, Esteban; Grau, Raúl; Raposo, António; Mauricio, Cristina; Velázquez, Esther Sanjuán

doi:10.1016/j.foodcont.2012.05.001

Cited by 25 publications

(29 citation statements)

References 23 publications

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“…Higher RLU values can be caused by ATP, which comes from organic dirt (Ayc ßic ßek et al, 2006). Carrascosa et al (2012) studied the monitoring of cleanliness and disinfection in dairies by comparing traditional microbiological and ATP bioluminescence methods finding no correlation between traditional (standard) and ATP-BM methods, because of the ATP from organic debris. Therefore, using this method can show some surfaces to be dirtier than if using the standard method.…”

Section: Discussionmentioning

confidence: 99%

Effects of process stages on Turkish delight/lokum microbiological quality

İpek

Zorba

2014

Int J of Food Sci Tech

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Summary The sources of microbiological contamination at the lokum production lines of two local confectionaries were determined. Surface samples from the production lines were evaluated by standard and ATP bioluminescence methods. Microbial loads of raw materials were also determined. The trays and cutting knives were found to be the primary contamination sources, and personnel hands were found to be the secondary contamination sources, while all of them were found to be the secondary sources when the standard swab method was applied. Raw materials were not sources of contamination, because of their microbiological loads and the following high‐temperature cooking stages. The microbial loads of lokum also were not high, due to product contents and the processes applied to lokum. There is a need for further studies related to the effects of process steps on the physical and the chemical quality of lokum. Training for workers in food safety at the confectionaries is also needed.

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Section: Discussionmentioning

confidence: 99%

Effects of process stages on Turkish delight/lokum microbiological quality

İpek

Zorba

2014

Int J of Food Sci Tech

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“…et al, 2012). Lastly, microbiological control is an important tool that must be used to check that surfaces have been cleaned properly, coupled with a disinfection program within the framework of a self-monitoring HACCP (Carrascosa et al, 2012).…”

Section: Figmentioning

confidence: 99%

Blue pigment in fresh cheese produced by Pseudomonas fluorescens

et al. 2015

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“…There are no standards available for fomites surface counts. However, a general microbial target value of <2.5 CFU/cm 2 after disinfection has been found to be attainable for a range of surfaces in food industries (Carrascosa et al 2012). The preliminary data obtained in this study showed that the total viable counts in non-disinfected objects were considerably higher.…”

Section: Microbiological Analysis and Identificationmentioning

confidence: 56%

Is the use of supermarket trolleys microbiologically safe? Study of microbiological contamination

Carrascosa

Velázquez

Millán

et al. 2018

Journal of Applied Animal Research

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Microbial contamination in shopping trolleys (eighty five) by considering different supermarkets (seven) from three major food companies in Las Palmas de Gran Canaria (Spain) was determined. The two sampled areas were trolley handles and food trolley baskets-child seats. Samples were analyzed by selective and differential microbiological culture media. E. coli four (2.4%) indicative of faecal contamination, Klebsiella pneumoniae twelve (6.5%) and Citrobacter freundii, six (5.1%), which have been isolated from human faecal samples, were isolated from trolleys; Pseudomonas rhodesiae, five (4.25%), and Pseudomonas fluorescens, three (2.55%), which both evidenced environmental contamination. Significant differences among the companies were found for the Enterobacteriaceae and coliforms. Regarding location, these differences (p < 0.003) were observed only for the coliform rates, which were higher in trolleys located outside. The results of this study suggest the implementation of cleaning and disinfection programmes to improve trolley sanitation, and to reduce exposure to both potential pathogenic and transmitting bacterial infections.

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Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods

Cited by 25 publications

References 23 publications

Effects of process stages on Turkish delight/lokum microbiological quality

Effects of process stages on Turkish delight/lokum microbiological quality

Blue pigment in fresh cheese produced by Pseudomonas fluorescens

Is the use of supermarket trolleys microbiologically safe? Study of microbiological contamination

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