Adenylate kinase amplification of ATP bioluminescence for hygiene monitoring in the food and beverage industry

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 mu g 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.