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 important step before appropriate decisions concerning the milk processing can be made. This step is therefore considered a CCP in the HACCP plans. Under the European Union (EU) law, 105 bacteria ml−1 at this point of the process are the critical limit enforced through the Directive 92/46 EEC. In the present work, the authors propose shifting the monitoring from procedures based only in temperature measurement to direct microbial count in milk using an ATP bioluminescence method, thus improving compliance at the CCP mentioned.