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Acquisition de valeurs cardinales de souches pathogènes et altérantes des produits du porc

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Fiche n° 039 : maîtrise de l'hygiène des produits

Les caractéristiques physico-chimiques et les facteurs environnementaux (température de conservation de l’aliment) peuvent influer sur la
croissance des microorganismes potentiellement présents. Face à ces facteurs, il existe une variabilité de réponses entre souches d’une même espèce. La détermination des domaines de croissance de souches issues de la filière porcine est nécessaire pour connaître les conditions favorables ou non favorables à leur développement.

PDF icon fiche_bilan2014_039.pdf
2015

Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process

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The process of dried fermented sausages is recognized to be favourable to the reduction of the Salmonella population. The objective of this study was to develop a model describing the evolution of Salmonella during the fabrication process of dried sausages and to optimize the food formulation to prevent pathogen presence at the end of the process. An experimental design was set to investigate the effects of the fermentation and drying process for several formulations, taking into account the type of starter culture, the sodium chloride concentration, the dextrose and lactose concentration on the Salmonella Typhimurium strain behaviour. A growth-inactivation model based on the gamma concept was then developed to quantify Salmonella behaviour in dynamic process conditions of temperature, pH, lactic acid and water activity. This behaviour was characterized by a first growth step, followed by an inactivation step. The Salmonella fate was well described by the model in terms of population size variation and transition from growth to inactivation. The Salmonella behaviour was influenced by the initial sugar concentration and the starter type but not by sodium chloride content. This model can be a valuable tool to design the food process and formulation to control Salmonella.

2015

Software for predictive microbiology and risk assessment: A description and comparison of tools presented at the ICPMF8 Software Fair

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The 8th International Conference on Predictive Modelling in Food was held in Paris, France in September 2013. One of the major topics of this conference was the transfer of knowledge and tools between academics and stakeholders of the food sector. During the conference, a “Software Fair” was held to provide information and demonstrations of predictive microbiology and risk assessment software. This article presents an overall description of the 16 software tools demonstrated at the session and provides a comparison based on several criteria such as the modeling approach, the different modules available (e.g. databases, predictors, fitting tools, risk assessment tools), the studied environmental factors (temperature, pH, aw, etc.), the type of media (broth or food) and the number and type of the provided microorganisms (pathogens and spoilers). The present study is a guide to help users select the software tools which are most suitable to their specific needs, before they test and explore the tool(s) in more depth.

2015

Predictive microbiology combined with metagenomic analysis targeted on the 16S rDNA : A new approach for food quality

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The food spoilage process is mainly caused by alteration micro-organisms and classical culture-based methods may not be relevant to understand the modifications of the microbial ecology in food products. Metagenomic analysis targeted on 16S ribosomal DNA can elucidate microbial community structures at a muche higher resolution than was previously possible. Combined with predictive microbiological models, a new approach was investigated to take into account bacterial populations dynamics in perishable foods under different environmental conditions. White pudding samples, a typical Belgian pork meat product, were packed under food wrap (atmospheric air condition). Durability studies were conducted at 4°C, 12°C and a dynamic temperature profile according to the NF V01-003 standards (4°C (1/3 of the shelf life) - 8°C (2/3 of the shelf life)) during 15 days. The effect of organic acids was also investigated using a lactic acid (1.8% w/w) treatment. At each day of the trials, classical microbiological (total flora) and 16S rDNA metagenomic analysis were carried out on all these samples. For the metagenomic analysis, a sequencing library was generated, targeting the V1-V3 region of the 16S rDNA. The two major bacterial populations were thus identified (Psychrobacter sp and Brochotrix thermosphacta) and predictive microbiology models used to assess the growth parameters. Cardinal parameters for temperature were collected on the two main bacterial species. The model was validated using the data obtained at a dynamic temperature profile. The results of the simulations for Psychrobacter sp and Brochotrix thermosphacta show a good compliance between predicted and observed data. Compared to culture based methods on selective media and previous independent culture techniques, metagenomic analysis combined with predictive microbiology gives more valuable information, and could be considered as a technological breakthrough to control the quality or for accurately determining shelf life.

PDF icon delhalle2014.pdf
2014

Predictive microbiology combined with metagenomic analysis targeted on the 16S ribosomal DNA: A new approach for food quality

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The food spoilage process is mainly caused by alteration micro-organisms and classical culture-based methods have therefore been used to assess the microbiological quality of food. These techniques are simple to implement but may not be relevant to understand the modifications of the microbial ecology which occur in the food product in response to different changes in the environmental conditions. Metagenomic analysis targeted on 16S ribosomal DNA can bring about a solution to this new need and elucidate microbial community structures, including the identification and quantification of culturable and non-culturable organisms, at a much higher resolution than was previously possible with culture-based methods to provide a picture of the microbial community. Combined with predictive microbiological models, a new approach was investigated to take into account the dynamics of the evolutions of the microbial community in food products. This work describes the application of a metagenomic analysis and predictive microbiology in order to study bacterial populations dynamics in perishable foods under different environmental conditions.

PDF icon delhalle2013.pdf
2013

Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods

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The assessment of the evolution of micro-organisms naturally contaminating food must take into account the variability of biological factors, food characteristics and storage conditions. A research project involving eight French laboratories was conducted to quantify the variability of growth parameters of Listeria monocytogenes obtained by challenge testing in five food products. The residual variability corresponded to a coefficient of variation (CV) of approximately 20% for the growth rate (μmax) and 130% for the parameter K = μmax × lag.
2011

Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI

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Poster. Cette étude a pour objectif de quantifier l’impact de l’environnement gazeux sur le développement microbien dans la viande de porc conditionnée en Unités de Vente Consommateur Industrielles (UVCI). Après une première phase d’acquisition des données, les modèles de microbiologie prévisionnelle ont été utilisés pour simuler l’évolution de la flore d’altération selon deux types d’environnements gazeux et pour différents scénarii thermiques.
PDF icon Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI
2011

Validation d'une approche stochastique de modélisation pour la croissance de Listeria monocytogenes dans les aliments réfrigérés

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A stochastic modelling approach was developed to describe the distribution of Listeria monocytogenes contamination in foods throughout their shelf life.
2010

Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI (poster n° 1/2)

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Cette étude propose une démarche originale afin d’évaluer l’impact du conditionnement sur l’altération microbiologique de côtes de porc en UVCI.
PDF icon Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI (poster n° 1/2)
2010

Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI (poster n° 2/2)

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Cette étude a pour objectif de quantifier l’impact de l’environnement gazeux sur le développement microbien dans la viande de porc conditionnée en unités de vente de consommateur industrielles (UVCI). Après une première phase d’acquisition des données (Poster ½), les modèles de microbiologie prévisionnelle ont été utilisés pour simuler l’évolution de la flore d’altération selon deux types d’environnements gazeux et pour différents scénarii thermiques.
PDF icon Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI (poster n° 2/2)
2010

Adjusting the control parameters of the diced bacon process according to food safety targets for Listeria monocytogenes

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PDF icon Adjusting the control parameters of the diced bacon process according to food safety targets for Listeria monocytogenes
2010

Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products

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Competition between background microflora and microbial pathogens raises questions about the application of predictive microbiology in situ, i.e., in non-sterile naturally contaminated foods. In this article, we present a review of the models developed in predictive microbiology to describe interactions between microflora in foods, with a special focus on two approaches: one based on the Jameson effect (simultaneous deceleration of all microbial populations) and one based on the Lotka–Volterra competition model.
2010

Impact de la chaîne du froid sur la contamination bactérienne

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Cette étude a pour objectif d’évaluer l’impact que la maîtrise de la chaîne du froid peut avoir sur différentes flores d’altérations et pathogènes, et donc sur la durée de vie microbiologique des produits mis sur le marché.

Pour ce faire, des acquisitions de températures en entreprises, complétées par des simulations d’incidents de réfrigération, ont été couplées à des prévisions du comportement microbien en utilisant les modèles de microbiologie prévisionnelle.

Document réservé Espace Pro, veuillez vous identifier
2010

Impact des baisses en sel et gras sur des paramètres de conservation des produits transformés

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Les micro-organismes, les caractéristiques et la méthode de fabrication sont les principaux paramètres impliqués dans la qualité et la sécurité des denrées alimentaires. Les caractéristiques physico-chimiques de la denrée alimentaire, telles que l’activité de l’eau (aw), le pH, le sel, le nitrite, les acides organiques … ont une influence sur le comportement des micro-organisme et constituent des facteurs clés pour évaluer les conséquences de modifications de formulations des produits à partir de modèle de microbiologie prévisionnelle (Sym’Previus par exemple).

Document réservé Espace Pro, veuillez vous identifier
2010

Quantification des effets de facteurs lors de la réalisation de tests de croissance aliments sur l’estimation du taux de croissance de Listeria monocytogenes

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Le test de croissance (ou challenge-test) permet d’évaluer le comportement de bactéries pathogènes inoculées artificiellement dans les aliments dans des conditions définies. Il permet également de valider les modèles de microbiologie prévisionnelle. Le protocole de mise en oeuvre du test de croissance est déterminé en fonction de son objectif. Cependant, différents facteurs influencent les résultats de ces tests, en particulier pour des aliments complexes, tels que des sandwich ou des salades mélangées.
PDF icon Quantification des effets de facteurs lors de la réalisation de tests de croissance aliments sur l’estimation du taux de croissance de Listeria monocytogenes
2010

Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods

Consulter le resumé

The assessment of the evolution of micro-organisms naturally contaminating food must take into account the variability of biological factors, food characteristics and storage conditions. A research project involving eight French laboratories was conducted to quantify the variability of growth parameters of Listeria monocytogenes obtained by challenge testing in five food products. The residual variability corresponded to a coefficient of variation (CV) of approximately 20% for the growth rate (μmax) and 130% for the parameter K = μmax × lag.
2010

Growth potential of Listeria monocytogenes in salted diced bacon

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The aim of this study was to implement challenge-tests assessing growth potential of Listeria monocytogenes (L. m) during storage of salted diced bacon, a 35 day shelf-life product. The challenge-tests were performed on 3 different batches (3 repetitions per batch) with a mixture of 3 strains of L. m. For the preparation of the inoculum, the first subculture was made at optimal conditions and the second one was made taking into account NaCl content and cold stresses. The initial targeted level of L. m was 10 cfu/g and the test units were stored at 4°C/12 days, then at 8°C/26 days.

PDF icon Growth potential of Listeria monocytogenes in salted diced bacon
2010

Optimization of water activity calculation in different food products and comparison with average results from an inter-laboratory trial

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Poster.

PDF icon Optimization of water activity calculation in different food products and comparison with average results from an inter-laboratory trial
2010

Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI

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Cette étude propose une démarche originale afin d'évaluer l'impact du conditionnement sur l'altération microbiologique de côtes de porc en UVCI.La comparaison et le suivi de deux modes de conditionnement (sous film et sous atmosphère) a permis de caractériser le comportement de flores d'altérations et d'extrapoler les résultats pour d'autres scenarii thermiques que celui testé expérimentalement grâce au logiciel Sym'Previus.
2010

Quantification of the effect of factors involved in challenge-test assays on the growth rate estimation of Listeria monocytogenes.<br /><br /><br /><br /><br />Quantification des effets de facteurs lors de la réalisation de tests de croissance aliments sur l’estimation du taux de croissance de Listeria monocytogenes.

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Direct evaluation of growth of artificially inoculated bacterial pathogens in foods using challenge-tests is an interesting tool for the management of food safety.

However, an issue is their an issue is their ability to describe the growth of a foodborne pathogen in conditions as similar as possible to a naturally contamined and routinely produced food.
PDF icon Quantification of the effect of factors involved in challenge-test assays on the growth rate estimation of Listeria monocytogenes.<br /><br /><br /><br /><br />Quantification des effets de facteurs lors de la réalisation de tests de croissance aliments sur l’estimation du taux de croissance de Listeria monocytogenes.
2010

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