Microbial ATP Testing of Pasta Sauces and Ready-to-eat Pasta31
The Promicol system provides a rapid and reliable method for testing microbial ATP content in all different kinds of Pasta Sauces as well as ready-to-eat pasta. The 3 days pre-incubation time at 30 °C provides companies a saving of at least three days over the current traditional test methods for release of their products.
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Microbial ATP Bioluminescence Rapid Testing of Fruit and Vegetable based products25
A huge variety of fruit and vegetable based products can be analyzed with the microbial ATP method provided by Promicol. Next to the Microbial ATP Detection Test Kit for Fruit Juices several custom made solutions are available.
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Rapid Detergent Detection Kit - PRODET makes hygiene testing more reliable05
Several companies perform hygiene testing with hand held luminometers and specific swabs. These tests are based on ATP Bioluminescence and provide an indication about hygienic cleanliness. As the reaction is enzyme based it can be influenced in a negative way by several chemicals which are used for cleaning purposes. Thus, leftovers of detergents and cleaning agents might inhibit the bioluminescence reaction which will result in a false negative result of the measurement.
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Microbial ATP Bioluminescence rapid testing of Soya Sauce04
Promicol developed an assay to analyze Soya Sauce with the Promicol microbial ATP detection method. Even such a product like Soya Sauce can be spoiled by microorganisms which are capable to grow in challenging conditions and thus sterility testing of finished products is required.
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Microbial ATP Bioluminescence rapid testing of Sour Cream and Processed Cheese04
Since a long time, a lot of dairies are testing their UHT&ESL products like white milk, flavored milk and pudding with the Microbial ATP Detection test kit for UHT&ESL products. So far, it was not possible to test UHT sour cream samples as well as processed cheese products with our test kit. Therefore, we developed Microbial ATP Test Kits for these products as well. Due to the different characteristics of these products, it is not possible to use the same test kit but we optimized the reagent set-up according to the different product compositions and we designed the Microbial ATP Detection test kit for sour cream and the Microbial ATP Detection test kit for processed cheese.
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