In food plants, food itself becomes a nutrient source of microorganisms. Thus, the high-sensitive detection of food residues is important.

We performed measurement of the amounts of 1) ATP only (with a conventional ATP test) and 2) ATP + ADP + AMP (with ATP Test (Kikkoman A3)). This comparative testing demonstrates that the ATP Test (Kikkoman A3) provides more sensitive detection.

Measurement method

Samples were diluted with distilled water to obtain proper measurement values. The amounts of 1) ATP only and 2) ATP + ADP + AMP were measured using 0.1 mL of the diluted samples.


Comparison of meat and processed meat

Comparison of seafood and processed seafood

Comparison of milk products and egg

Comparison of vegetables and fruits

Comparison of grains, beans, and nuts

Comparison of carbohydrate-rich food

Comparison of seasonings

Comparison of favorite beverage

Comparison of alcoholic drinks


ATP Test (Kikkoman A3) exhibits higher measurement values than a conventional ATP test in all of the comparisons listed above, especially processed meat, seafood, and fermented food. In places where these food residues are likely to be an issue, measurement of the total amounts of ATP, ADP, and AMP enables higher-sensitive detection of food residues and higher-level hygiene control.