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Chapter 5:
Bioluminescent Microbiological Assay in Food Safety and Quality Control
Sharpe et al. were the first to apply the bioluminescent ATP-metry to the detection of microorganisms in food but the high level of ATP from nonmicrobial sources substantially reduced the sensitivity.3 Although there continued to be an interest in the application of ATP bioluminescence for assessing microbial contamination of food, it was not until the early 1990s that the technique came of age in the food industry.
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