Monitoring the microbiological quality of raw milk through the use of an ATP bioluminescence method

Microbiological control of raw milk quality at the dairy plant is an import ant step before appropriate decisions concerning the milk processing can be made. This step is therefore considered a CCP in the HACCP plans. Under th e European Union (EU) law, 10(5) bacteria ml(-1) at this point of the proce ss are the critical limit enforced through the Directive 92/46 EEC. In the present work, the authors propose shifting the monitoring from procedures b ased only in temperature measurement to direct microbial count in milk usin g an ATP bioluminescence method, thus improving compliance at the CCP menti oned. (C) 2000 Elsevier Science Ltd. All rights reserved.