Résumé:
The present study is part of the context of monitoring the effectiveness of the cleaning in place system (CIP) by a new rapid analysis method called ATP-metrie or luminescence within SARL Glaces Mosta, ice cream production unit in Mostaganem.
And to achieve our goal, we assisted and participated in cleaning operations in place of the manufacturing equipment (HTST, maturation tanks, Freezers and conditioners) while respecting the principles of "TACT" (Temperature, Mechanical Action, Concentration, Contact Time). We carried out 100 samples of the rinsing waters (1st rinsing and the last rinsing) and of the surfaces at the different levels by using the rapid ATP-metry analysis method, and in parallel with the classic analyses "Five samples of the rinsing waters", to evaluate the microbiological quality and to have a comparison between the two methods.
We carried out this work at the level of the self-control laboratory within the unit.
The tests carried out in this direction have revealed that the rapid ATP-metry tests have given very satisfactory and compliant results both for the rinsing waters and the surfaces, except for certain surface of the conditioners, which reveal high values due to the presence of ATP. A significant difference can be observed between the different types of cleaning used "disinfection, routine cleaning, thorough cleaning" used by the company.
For the conventional analyzes carried out, consist in searching for two types of F.T.A.M and Coliform microorganisms. This indicates that there is a complementarity between the two methods, depending on the specific needs of the application and the objectives of the analysis.
These results obtained confirm the good demand for the cleaning methods applied, and this confirms the good hygiene practices, in the SARL Glaces Mosta which enjoys a lot of effort from the application of the HACCP program within the unit.
