Using the Bioluminescent Method in the Food Industry

Abstract

Foodborne illnesses affect millions of people worldwide each year, resulting from contamination by harmful microorganisms. Preventing these illnesses requires a systematic approach that addresses hazards at every stage of the food supply chain. Understanding how to control microbiological hazards is essential for ensuring food safety and protecting public health. Ensuring hygiene and safe food is the main task of the food industry. The confectionery industry is concerned with the processing of food commodities and the subsequent production of confectionery products. To achieve high-quality and safe confectionery products, a high level of hygiene and sanitation, as well as hygiene control of work surfaces, is essential. Rapid hygiene monitoring tests based on the presence of adenosine triphosphate have been widely used in the food industry to ensure that adequate cleanliness and work surface hygiene is maintained. The use of the bioluminescence method is justified in terms of preventing the occurrence of foodborne diseases. In our study, we evaluated the practical use of the bioluminescence method in evaluated food processing plant, where bioluminescence method is used as a technological advance to facilitate more accurate control of surface hygiene. Based on the results obtained in our study, we can conclude that surfaces hygienic level of evaluated technologies were at an adequate level, except for the package machine surface, where we detected 155 RLU (Relative Light Unit) before production and 301 RLU during production. The hygienic condition of the package machine surface after disinfection improved and ATP counts decreased to zero.