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Dec 22, 2020

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Hygiena: Your Rapid Solution for Food Safety

Oct 4, 2018


It's time to get more out of your food safety monitoring system!
Hygiena's EnSURE tests for hygiene 
monitoring, environmental microbiology, and product testing.

The EnSURE monitoring system is designed to be used for multiple quality and food safety tests. Users can use the system for ATP hygiene monitoring or have an expanded program that incorporates rapid microorganism tests for environmental monitoring and finished product testing.

ATP Surface Test

An all-in-one ATP sampling test used with EnSURE.

A clean production environment is a key component to producing safe, quality foods. By incorporating ATP monitoring into preoperative equipment inspection and changeover cleaning verification, quality personnel can confirm cleanliness in seconds!

Just Swab, Snap, & Squeeze

Learn more about UltraSnap here!


Indicator Organism Tests

Hygiena's MicroSnap™ platform bridges the time gap between ATP and bacterial culture results with convenient, 8-hour or less tests for:
· E. coli ·|· Coliform ·|· Enterobacteriaceae (EB) ·|· Total Viable Count (TVC) ·|· Listeria spp. ·

Learn more about MicroSnap tests here!

PCR Pathogen Tests

BAX® System X5 handles up to 32 samples for accurate, reliable pathogen detection. It uses Hygiena's advanced PCR technology to accurately and reliably identify foodborne pathogens in raw ingredients, finished products, and environmental samples.

Measure Your Chocolate with ATAGO VISCO Digital Viscometer

Jul 10, 2018
Measure Your Chocolate with ATAGO VISCO Digital Viscometer
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Looking for a reliable and convenient viscometer to measure your chocolate? We got you covered!
Let’s go down to tips on measuring chocolate using ATAGO VISCO Digital Viscometer:

Tip #1: Selecting the best suitable spindle

Let's imagine how melting chocolate is. It's obviously more viscous than water, but less viscous than honey. 

Let this diagram help you with this:

VISCO has three spindles A1, A2, A3.
Let's try spindle A2.

For chocolate, let’s use the disposable paper cup for more convenience. The disposable paper cup is equivalent to the L beaker. So now we’ll set the combination as “A2L” (Spindle A2 and L Beaker combination).

Tip #2: Selecting the best suitable speed

Let's try lower speed at first at 12rpm.
Don’t forget to jot this all down for your record:
Spindle A2
Beaker size L
Speed 12rpm
Time 60 sec 120 sec 180 sec
Viscosity (mPas) 23,737 23,598 23,555
Torque (%) 75.6 75.2 75.1
Temperature (°C) 38.7 38.1 37.4
Tips: Torque % should be within 10-100%.
Let’s try using a different spindle, A3.
Spindle A3
Beaker size L
Speed 12rpm

Time 60 sec 120 sec 180 sec
Viscosity (mPas) 23,386 24,095 23,959
Torque (%) 25.3 25.1 24.9
Temperature (°C) 40.3 39.9 39.5
Note: Spindle A1 did not work with chocolate since its viscosity is high. Please refer the first diagram regarding tips to choosing beaker and spindle for your sample.
You can try with different speeds and time too! VISCO has the auto stop function where you can set how long you would like to measure at a time. The measurement will automatically stop according to the time you set (e.g., 30 seconds).

Tip #3: Recording results every 10 seconds
Spindle A3
Beaker size L
Speed 30rpm

Time 10 sec 20 sec 30 sec 40 sec 50 sec 60 sec
Viscosity (mPas) 12,933 12,921 12,914 12,902 12,894 12,886
Torque (%) 35.5 33.5 33.5 33.5 33.4 33.4
Temperature (°C) 41.2 41.1 41.1 40.9 40.8 40.7

Tip #4: Notes and Small tips for Beginners
  • Viscosity usually goes down as time passes due to frictional heat. If the sample is heated, its viscosity goes down.
  • To prevent drastic decrease of temperature, heat the cup adapter by immersing into hot water.

Are you using a different sample? Share with us here!
ATAGO VISCO’s brochure

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