Abstract
The bioluminescent assay of ATP is rapid and simple and may be used as an estimate of microbial numbers. It therefore shows great potential as a technique to provide information on the microbiological quality of a food within a few minutes, in comparison with conventional techniques, which provide results retrospectively. However, despite the advantages of speed and sensitivity, no food microbiologists are using the technique for routine quality control and hygiene monitoring. This review seeks to highlight the reasons for this, and to offer some ideas for future research to increase the acceptance of ATP assays within the food industry.
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