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Adenosinetriphosphate (ATP) levels in foods contaminated by bacteria.

Summary. 
 
ATP levels were determined in micro-organisms and in foods, either as purchased or after incubation or addition of living bacteria. ATP levels in foods were divided into intrinsic ATP (derived from the original tissue) and microbial ATP. Intrinsic ATP decreased during incubation while bacterial ATP increased. At sufficiently high levels of contamination ATP levels could be related to bacterial concentrations.