Threshold values for ATP

Threshold value for ATP

Proposed limit values for ATP on surfaces and objects are described in the scientific literature and in various hygiene standards, such as SS 8760014 and DS2451-10. Recently, ATP have also been specified in ISO :2021 for dishwashers. ATP represent hygiene levels that can be achieved through effective cleaning.

ATP for healthcare hygiene

The following ATP threshold values for ATP-meter Clean-trace™ ATP-meter in healthcare hygiene for critical touch surfaces (surfaces in contact with patients): 

  • Pass 0–250 RLU
Please see our post discussing the threshold values andhow to convert from femtomoles to the RLU valueusing a linear equation.
 
ATP for dishwasher and endoscope

ISO :2021 has set the ATP in the unit femtomole (fmol or 10⁻¹⁵ mol) per square centimeter. The standard defines an Alert level ≥ 10 fmol ATP, and an Action level ≥ 22 fmol ATPThe molar value must be converted to RLU (Relative Light Units), which depends on the ATP used. 

According to the manufacturer ofATP Clean-Trace ATP, the ISO Level corresponds to each ATP  Pass 0–150 RLU for surgical instruments ( 0–33 femtomoles). 

For the specific application involving endoscopes, Clean-Trace isClean-Trace  applies according to the manufacturer Acceptable 0–200 RLU ( 0–45 femtomoles). 

ATP for food hygiene

For food safety (critical contact surfaces), the following are used for Clean-Trace Accupoint:

  • Pass 0–150 RLU
  • Borderline cases 151–300 RLU
  • Failed >300 RLU

An ATP that is below the acceptable threshold requires further investigation or corrective action. 

More information

If you want to compare measurements from different ATP-meter manufacturers on the market, you generally need a conversion factor. This is because ATP-meter different sensors do not use the same measurement scale for their RLU. 

Please feel free to contact our ATP, Frank Axelsson, if you need help determining ATP for your specific business or assistance in calculating various conversion factors. 

Phone: 0707 912103. [email protected]

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