Hygiene monitoring : Practical experience in the ATP-bioluminescence measuring method to control hygiene after cleaning of a meat processing plant

According to the regulations of the German Meat Hygiene Ordinance (FLHV) of March 15th, 1995, meat processing plants are obliged to monitor the effectiveness of their cleaning and disinfecting measurements by regular controls carried out by their own personnel. These controls, which are conducted in the form of microbiological phase controls, include the premises, equipment, tools, and, if necessary, the freshly slaughtered meat as well. The traditional method of colony counting makes it possible to assess the quantity and quality of micro-organisms. The time factor, however, is a serious drawback of this retrospective control method, as examination results are available only 24 or 48 hours later at the earliest. Due to this delay the producer of foodstuffs has no possibility to rectify a potential error in hygiene in the ongoing production or distribution process.