Overview of the method of using ATP rapid use instrument to detect food hygiene. The ATP rapid use instrument is professionally produced by Yuntang ATP fluorescence detector manufacturer, providing ATP rapid use instrument detection services. We are committed to the research and design of ATP rapid use instrument, with reliable quality. We specialize in creating ATP rapid use instrument, ATP fluorescence detector and other major products, with simple and convenient operation, complete types, and one-stop sales service. Welcome to inquire!

ATP rapid use device

The method of using ATP rapid analyzer to detect food hygiene:

1. Open the machine, click on the detection button, and the instrument prompts "insert test piece" to enter the detection interface;

2. Remove the swab from the refrigerator and let it sit for 10-15 minutes until it returns to room temperature before use;

3. Take out the swab from the sleeve, hold the connector with one hand, wipe the surface of the object, tilt it at a 45 ° angle, 10 × 10cm surface;

4. Insert the collector back into the sleeve;

5. Pinch the connector with one hand and the upper part of the capsule with the other hand, bend back and forth until the valve is broken;

6. Squeeze the swab head 3 times to squeeze out all the liquid in the swab head;

7. Pinch the swab head and gently shake the swab downwards for 5 times. "Immediately" insert the swab into the instrument for testing.

8. Click on the detection button (as shown in the figure below), and the detection result will be displayed after 15 seconds. (Manually save results)

The food hygiene condition not only affects the taste of the food itself, but also affects the safety and edibility of the food. If the hygiene in the food is not up to standard, it is easy for bacteria and microorganisms to exist. These microorganisms will continue to grow, leading to food spoilage and food poisoning after consumption. The ATP rapid use instrument can quickly detect the ATP content in food, thereby determining the number of bacteria in the food and determining whether the food hygiene meets the standards.