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Adenylate kinase amplification of ATP bioluminescence for hygiene monitoring in the food and beverage industry
Author(s) -
Corbitt A.J.,
Bennion N.,
Forsythe S.J.
Publication year - 2000
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2000.00744.x
Subject(s) - adenylate kinase , staphylococcus aureus , bioluminescence , contamination , food science , escherichia coli , microbiology and biotechnology , detection limit , food microbiology , food contaminant , chemistry , biology , biochemistry , enzyme , bacteria , chromatography , ecology , gene , genetics
Fourteen food residues, Escherichia coli O157:H7 and Staphylococcus aureus on stainless steel surfaces were detected using a combined assay with adenylate kinase as a cellular marker and ATP bioluminescence. The limit of sensitivity ranged from 0·02 to 708 µg for minced meat and broccoli, respectively. Both methods gave the same detection limit (10 5 cfu) for E. coli and Staph. aureus on stainless steel surfaces. The combined adenylate kinase–ATP assay is applicable to monitor the hygiene of work surfaces, especially those prone to contamination by meat and vegetable residues.