ATP tests for hygiene monitoring are used in food processing because they are fast, easy to use, and cost-effective. Recent research has characterized the limitations of conventional ATP tests—limitations that can lead to false negative hygiene assessments. The issue relates to the tendency of ATP to degrade in many soils and under common plant environmental conditions. If this depletion occurs, ATP-based assessments become increasingly less sensitive and may yield indications that the surface in question is clean when, in fact, significant levels of soil may still remain. Conditions resulting in ATP depletion are most common in typical manufacturing venues and can result in a false negative in areas sensitive to food hygiene maintenance. This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

Learning objectives:

• Why ATP tests may show false negative assessments
• Which food, and which food processors, are most at risk for these false negative assessments
• How this issue with ATP may be impacting your sanitation program

Speakers:

Scott A. Rankin, Ph.D., Professor and Chair of the Food Science Department, University of Wisconsin - Madison

Scott A. Rankin is a professor and chair of the Food Science department at the University of Wisconsin-Madison. His research programs has focused on the characterization of reaction chemistries involving small, bioactive molecules yielding publications detailing factors affecting food hygiene such as equipment design and rapid hygiene assessment. Professor Rankin also leads numerous in-person and online training programs involving food processing and sanitation in support of regional processing companies.

Mikio Bakke, Ph.D., General Manager, Marketing & Planning Division, Kikkoman Biochemifa Company

Mikio Bakke is the general manager of the marketing and planning division in Kikkoman Biochemifa Company. He specializes in researching enzyme and fermentation technology. Dr. Bakke has developed the new technology of ATP Test that could detect ATP+ADP+AMP which we call Kikkoman A3.

Marybeth Karczynski, Director of Key Accounts and Market Segments, Weber Scientific

Marybeth has spent the majority of her career working with ATP technology for both sanitation and finished product testing. Her career in ATP began over 25 years ago with Lumac, one of the first companies to commercially introduce ATP as a valid test method in Quality Control laboratories worldwide. With a passion for food quality, she has collaborated with leading companies in the food and beverage industry to assist with implementation of ATP as a testing tool.

 Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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