New research shows that conventional ATP tests may not be able to detect the levels of ATP in many common foods. Newly published research from the University of Wisconsin-Madison also confirms that this phenomenon occurs in raw meats. The reason is that ATP levels in many common foods are much lower than previously thought and ATP can degrade quickly, often before the tests are performed. This means that your environmental monitoring testing program may be missing the very ATP levels you are looking to detect.

Join us for this webinar and learn why common foods often contain low levels of ATP that may be undetectable.

Attendees will learn:

• What the University of Wisconsin-Madison found occurring that causes ATP in raw meat to degrade
• How this happens in other foods and why this can be a problem for your environmental monitoring program
• How this problem can be overcome
• How these new data can be used to improve your environmental monitoring program

Seminar videos

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