Browse > Article
http://dx.doi.org/10.11002/kjfp.2012.19.1.062

Application of ATP Bioluminescence Assay for Measurement of Microbial Contamination in Fresh-cut Produce Processing Lines  

Choi, Ji-Weon (National Institute of Horticultural and Herbal Science, RDA)
Lee, Hye-Eun (National Institute of Horticultural and Herbal Science, RDA)
Kim, Chang-Kug (National Academy of Agricultural Science, RDA)
Kim, Won-Bae (National Institute of Horticultural and Herbal Science, RDA)
Kim, Ji-Kang (National Institute of Horticultural and Herbal Science, RDA)
Publication Information
Food Science and Preservation / v.19, no.1, 2012 , pp. 62-66 More about this Journal
Abstract
With the rapid growth of fresh-cut produce market, the South Korean fresh-cut industry is facing the challenge of ensuring food safety. As the estimation of the microbial numbers in fresh-cut produce processing lines (tools, and equipment) using the conventional microbiological techniques takes days, so there is a need for faster and easier monitoring methods. This study was conducted to investigate the use of ATP bioluminescence assay to measure the degree of microbial contamination from three actual fresh-cut processing lines. The samples collected from frech-cut vegetables, and fresh-cut fruits processing plants were tested for the estimation of the bacterial number, using the ATP bioluminescence and microbiological methods. The result of former was transferred to log RLU/100 $cm^2$, and that of the latter was transferred to log CFU/100 $cm^2$. A positive linear correlation between the ATP bioluminescence assay value and aerobic-plate count was found for fresh-cut processing lines, with a correlation coefficient of 0.8772 (n=50). The results of this study indicate that ATP bioluminescence assay can be used to monitor microbial contamination in fresh-cut produce processing plants, and can help improve the hygiene therein.
Keywords
ATP bioluminescence; Aerobic plate count; Fresh-cut; contamination;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Ukuku DO, Sapers GM, Fett WF (2005) ATP bioluminescence assay for estimation of microbial populations of fresh-cut melon. J Food Prot, 68, 2427-2432   DOI
2 Griffiths MW (1996) The role of ATP bioluminescence in the food industry: new light on old problems. Food Technol, 50, 63-72
3 Beuchat LR (1995) Pathogenic microorganisms associated with fresh produce. J Food Prot, 59, 204-216
4 Ukuku DO, Fett WF (2002) Effectiveness of chlorine and nisin-EDTA treatments of whole melons and fresh-cut pieces for reducing native microflora and extending shelf-life. J Food Saf, 22, 231-253   DOI
5 Kang HM, Eom YS, An HS, Kim CJ, Choi KH, Chung CI (2000) Application of ATP Bioluminescence method for measurement of microbial contamination in raw meat, meat and dairy processing line. J Fd Hyg Safety, 15, 252-255   과학기술학회마을
6 Kim BY, Song HY, Park IS, Kim YS, Lee YS, Ha SD (2009) A correlation study of surveillance data and ATP bioluminescence assay for verification of hygienic status in major hotels in Seoul. J Fd Hyg Safety, 24, 277-284   과학기술학회마을
7 Velazquez M, Feirtag JM (1997) Quenching and enhancement effects of ATP extractants, cleansers, and sanitizers on the detection of the ATP bioluminescence signal. J Food Prot, 60, 799-803   DOI
8 Lee YS, Kim SH, Kim DH (2009) Current Status of Fresh-Cut Market in Korea and Stimulus Measures. KREI R-602
9 KFDA (2007) Reform on standard and specification of food. KFDA Notification No 2007-63
10 KFDA (2006) Manual of HACCP Application and Management. Korea Food & Drug Administration, Seoul, Korea, p 42-66
11 Park YH, Seo KS, Ahn JS, Yoo HS, Kim SP (2001) Evaluation of the petrifilm plate method for the enumeration of aerobic microorganism and coliforms in retailed meat samples. J Food Prot, 64, 1841-1843   DOI
12 Goldschmidt MC, Fung DYC (1979) Automated instrumentation for microbiological analysis. Food Technol, 3, 63-70