MVP Icon Hygiene Monitoring System

MVP Icon System is the first and only "Cleaning Evaluation System" capable of simultaneously measuring, analyzing and reporting ATP, pH, temperature, conductivity and concentration. Thanks to its unique design, it enables observation of cause-and-effect relationships between different quality parameters, allows necessary measures to be taken much faster for proper sanitation implementation, and ensures complete compliance with quality standards.

• •Lightweight, easy to carry, option to wear with shoulder strap if desired, • Ergonomic design and ease of hand grip, •Rapid analysis within seconds, • Ability to calibrate anytime and anywhere, • Software with 16GB memory, • Easy transfer and saving of test results to computer, •Easy printer connection and option to print results as PDF or Excel files, • Ability to view ATP, pH, temperature, conductivity and concentration results independently or on the same screen.

ATP

ATP is found in all living cells such as food residues, bacteria, yeast and mold. ATP testing is widely used as an indicator in cleaning verification in food production facilities. ATP detection indicates the presence of organic matter on the analyzed liquid or surface. This system detects any biological material residue on cleaned surfaces. Thus it enables identification of all contamination.

pH

pH is closely related to physical and chemical reactions occurring during production. Providing the appropriate pH level is an important factor in food production. Therefore, monitoring the pH of food products is a very important step in producing reliable and quality products.

Temperature

Temperature monitoring prevents the growth and development of certain microorganisms in products. Thus product contamination and product quality problems are prevented, ensuring public health safety.

Conductivity

Conductivity is the ability of a material to conduct electrical current and is measured in microsiemens (µs).

Concentration

Accurate measurement of cleaning agent and disinfectant concentration is an important factor in protecting food quality. Excessive concentration of chemicals is costly and causes damage to products and equipment. Additionally, contact with the solution can potentially harm the operator. Insufficient concentration of chemicals can lead to product quality problems and potentially allow the development of pathogenic microorganisms that pose a public health risk.     Gözde Müge Arabacı Microbiology Products Sales Manager Albar Kimya