The Unseen Threat - Mastering Microorganism Control, Elevating Cleaning Standards in the Food Industry

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Introduction Summary

"The Unseen Threat: Mastering Microorganism Control" addresses the severe public health and financial costs of microbiological contamination in the food industry, where outbreaks can lead to millions of illnesses and devastating economic damage. While regulatory frameworks like HACCP mandate stringent cleaning, the document highlights a critical weakness in standard ATP monitoring. Because the ATP molecule is unstable and degrades into ADP and AMP, conventional tests can produce dangerous false negatives and a misleading sense of security. As a solution, the presentation introduces Kikkoman's A3 Technology, an advanced system that provides unmatched accuracy by detecting the total adenylate picture (ATP, ADP, and AMP). By measuring all three molecules, the A3 method captures a complete and reliable assessment of organic residue, overcoming the limitations of older tests to ensure true cleaning effectiveness.

Key Topics

• The Critical Reality: Microbiological contamination from sources like bacteria, viruses, molds, and parasites represents a primary threat not only to food safety but also to public health. This is not a theoretical risk but a critical reality with severe, measurable and unmeasurable consequences.
• Cost of Contamination: Failures in microbial control lead to costly product recalls, damage to brand reputation, and significant public health crises. Globally, an estimated 600 million people get sick and 420,000 die from contaminated food annually.
• Regulatory Landscape: Stringent hygiene practices are mandated by global and national regulations, with Hazard Analysis and Critical Control Points (HACCP) being a foundational principle. Enforced by specific laws from bodies like the European Union and the FDA, these regulations require a comprehensive approach to safety. This includes detailed focus on everything from equipment design and sanitation protocols to personnel hygiene, water quality, and waste management to ensure food safety from the ground up.
• Cleaning, Validation, and Verification: The presentation outlines the 7 essential steps of cleaning and sanitizing. It distinguishes between validation (proving a process is effective) and verification (confirming the process is followed correctly), identifying ATP monitoring as a key verification method.
• ATP Monitoring and Its Limitations: ATP (Adenosine Triphosphate) is a molecule present in all living things, and its detection is used for hygiene monitoring. However, ATP is unstable and can degrade into ADP and AMP, a process accelerated by heat and cleaning agents. This can lead to false negatives, creating a false sense of security.
• Kikkoman A3 Technology: This system is presented as the future of hygiene monitoring. Unlike standard tests, the A3 system detects the total adenylate picture—ATP, ADP, and AMP. It recycles AMP and ADP back into ATP, which is then measured, providing a more accurate and comprehensive view of organic soiling and reducing false negatives.

Reference 

• Bakke, M., & Suzuki, S. (2018). Development of a Novel Hygiene Monitoring System Based on the Detection of Total Adenylate (ATP+ADP+AMP). Journal of Food Protection, 81(5), 729-737. https://doi.org/10.4315/0362-028X.JFP-17-432
• Smith, N. W., Sindelar, J. J., & Rankin, S. A. (2024). AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients. Journal of Food Protection. https://doi.org/10.1016/j.jfp.2024.100346
• Kikkoman Biochemifa Company. (n.d.). ATP rapid hygiene monitoring (ATP test)｜Test kit. Retrieved July 11, 2025, from https://biochemifa.kikkoman.com/e/kit/product/atp-test/
• Kikkoman Biochemifa Company. (n.d.). What is the Kikkoman ATP Test? Retrieved July 11, 2025, from https://biochemifa.kikkoman.com/e/kit/method/atp-test-01/
• Kikkoman Biochemifa Company. (n.d.). Why does ATP need to be measured?. Retrieved July 11, 2025, from https://biochemifa.kikkoman.com/e/kit/method/atp-test-02/

Speaker Information 

 Ms.Maciel, Stella Da Silva Lopes 

Q&A Session

Mr. Padilla Munoz, Jorge Eduardo

Free Technical Webinar 

Are you doing enough to safeguard your food products from hidden hazards and contamination risks? Ensuring food safety demands a strong, integrated approach that incorporates both effective HACCP (Hazard Analysis and Critical Control Points) and sanitation control programs. HACCP focuses on systematically identifying, assessing, and managing potential hazards throughout food production, while sanitation programs uphold hygiene standards to prevent contamination. When implemented together, these systems minimize food safety risks, ensure compliance with regulatory requirements, and protect consumer health by maintaining consistent control over critical processes, and proper hygiene and sanitation throughout the supply chain.

In this FREE technical webinar, industry experts will guide you through best practices, regulatory expectations, and real-world applications of HACCP principles and sanitation strategies. Learn how to design, implement, and monitor complex food safety systems that minimizes risks, enhance operational efficiency, and ensure product integrity from production to consumption.

WEBINAR DETAILS

 HACCP Implementation in the Food Industry Speaker

 Ms. Welma Manrique is an expert in food safety and quality management, holding certifications as a Lead Auditor for BRCGS Food Issue 9 and FSSC 22000. She holds a Bachelor of Science in Food Technology from Bicol University in the Philippines. Ms. Welma has extensive knowledge of various international standards, including ISO 22000, HACCP, and sustainability practices like TACCP/VACCP. She is experienced in improving systems, managing risks, and ensuring the continuous quality and safety of food products. She believes that strong product quality speaks for itself and that continuous training and the right skills are key to long-term success in any organization.

Trends and Updates for Hygiene and Sanitation Monitoring Speaker

Ms. Alissa Shida is a Microbiology Specialist and Forensic Science Expert with a Master's degree in Forensic Science and a Bachelor's degree in Microbiology. Currently serving as the Regional Manager at Kikkoman Biochemifa Company, she and her team provide advanced hygiene testing solutions to various industries, ensuring compliance with safety standards. With a focus on microbiological analysis and contaminant detection, Ms. Alissa is committed to staying at the forefront of the field, delivering innovative solutions, and maintaining high industry standards.

Don't miss out on this excellent learning opportunity! Whether enhancing your existing programs or developing a new one, this session will equip you with key insights and practical tools to elevate your food safety performance. The electronic copy of the certificates will be issued to attendees 2-3 weeks after the webinar. For any questions or clarifications, send an email to gabriellellamas@glenwood.ph

IAFP European Symposium 2025 – Technical Session 9

T9: Evaluation of Easy Plate YM-R™ for Enumerating Yeasts and Molds in Both High and Low Water Activity Foods

Introduction

Kikkoman Biochemifa Company will be presenting new validation data for Easy Plate YM-R™, a ready-to-use (RTU) culture medium developed for the rapid enumeration of yeasts and molds. The product enables results in 48 to 72 hours and is suitable for both high and low water activity foods. This presentation will take place as part of Technical Session 9 (T9) at the IAFP European Symposium 2025.

Purpose

The purpose of this study is to evaluate the performance of Easy Plate YM-R™ in alignment with AOAC Performance Tested Methods℠, MicroVal, and NordVal certification requirements, with particular focus on applied statistical methods for method validation.

Study Overview

Methodology:

Easy Plate YM-R™ was compared against ISO 21527-1/2 (2008) and BAM Chapter 18 (2001). Validation was conducted across diverse product categories including:

• Dairy
• Fruits and produce
• Multicomponent foods
• Bakery items
• Meat and poultry
• Dried foods
• Confectionery
• Pet foods
• Environmental swabs

Parameters assessed include:

• Relative trueness: 135 items using Bland-Altman plots
• Repeatability and accuracy: β-ETIs and confidence intervals (19 items)
• Selectivity: 50 inclusivity strains, 30 exclusivity strains Robustness, consistency, and stability: via ANOVA

Key Findings

• At 48 hours, Easy Plate YM-R™ demonstrated agreement with reference methods in three categories: produce, multicomponent foods, and environmental samples
• At 72 hours, consistent agreement was achieved across all tested food types, within ±0.5 log or recalculated acceptance limits
• Selectivity surpassed reference methods, with the medium supporting growth of all tested xerophilic and non-xerophilic inclusivity strains, and inhibiting all exclusivity strains
• Robustness testing indicated the importance of maintaining correct incubation temperature
• Consistency and long-term product stability were also confirmed

Conclusion

Easy Plate YM-R™ is a robust and time-saving alternative to traditional yeast and mold testing methods. It offers a simplified workflow, wide applicability across food matrices, and strong statistical validation. The method is especially valuable for manufacturers managing both high and low water activity products.

Presenters

• Shinichiro Sugiura – Primary Author and Presenter, Kikkoman Biochemifa Company
• Daiki Utsunomiya – Kikkoman Biochemifa Company
• Alice Foxall – Campden BRI
• Suzanne Jordan – Campden BRI

We welcome IAFP EU 2025 attendees to join Technical Session 9 (T9) to learn more about the validation and application of Easy Plate YM-R™ in microbiological testing. For additional information or to request a meeting during the event, please contact us through our [inquiry form] or speak with your local representative.