Ready-to-eat soups 15
07

Ready-to-eat soups have become a very popular product and according to new research, it is expected that this market will grow during the next 3 years (New Food, April 16th, 2019). In line with this growth, Promicol has been challenged several times to test a wide range of ready-to-eat soups using the Promicol system.
 
The products are pre-incubated at specific temperatures for a certain period of time (e.g. 2-3 days), depending on the specifications of the customer. After pre-incubation and prior to testing, the products need to be homogenized. Aliquots of each product are placed either in a tube or in a well into a microplate and the instruments Promilite M1 or M4A perform the assay automatically by using the appropriate protocol.

The special reagents for ready-to-eat soups remove even high levels of non-microbial ATP. Then the microbial extractant assures that all kinds of microorganisms are opened to release their ATP. This will be turned into light by the firefly enzyme which will be measured by the instruments Promilite M1 or M4A and expressed in Relative Light Units (RLU). The software automatically performs the assay and classifies the measured values as pass, re-test or fail and therefore enables an easy interpretation for the user.

The provided stocks (bouillons) have a variety of flavors and ingredients (e.g. vegetables, chicken, beef, etc.) and regardless those ingredients, the obtained results with the Promicol system have shown low and reproducible blank values as well as high RLU values for samples contaminated with low levels of specific microorganisms. Ready-to-eat soups can be directly measured; no further sample preparation step is required prior to the ATP measurement.

Promicol aims to develop a long term relationship with its customers, built on trust, innovation and expertise. It is our goal to provide a service that is in touch with the needs of your quality management and to your demands from rapidly changing markets, making ATP work for you, together with you.

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