Many third-party audits, buyers, and standard operating procedures for produce packinghouses or other food facilities require regular adenosine triphosphate (ATP) or protein swabs to verify the effectiveness of the cleaning and sanitation protocols. This video demonstrates how to collect ATP and protein swabs, how to interpret swab results, and provides advice to help determine an acceptable baseline when implementing a new swabbing program.
Status and Revision History
Published on Apr 21, 2020
Faculty
Laurel Dunn
Associate Professor and Extension Coordinator,
Food Science & Technology
Andre Luiz Biscaia Ribeiro da Silva
Assistant Professor; Area of Interest: Vegetables,
Horticulture
Govindaraj Dev Kumar
Associate Professor,
Center for Food Safety