La base documentaire de l'IFIP

La base documentaire de l'IFIP : des centaines de documents à télécharger ou bien à commander.

Résultats 181 à 200 de 275 résultats
Rechercher une documentation
Publicationtrier par ordre décroissant Année

Nettoyage-désinfection des porcheries d'attente à l'abattoir : maillon dans la lutte contre la contamination des porcs par les Salmonelles

Consulter le resumé

A l’égard des Salmonelles, le principal risque de contamination des carcasses de porcs est le portage intestinal. Or il est aujourd’hui admis que l’attente à l’abattoir constitue un facteur de risque important de contaminations croisées des porcs par les Salmonelles. Dans cette étude, l’efficacité de trois protocoles de nettoyage-désinfection des travées de porcheries d’attente a donc été testée dans plusieurs abattoirs.
PDF icon Nettoyage-désinfection des porcheries d'attente à l'abattoir : maillon dans la lutte contre la contamination des porcs par les Salmonelles
2005

Nettoyage-désinfection des porcheries d’attente à l’abattoir : maillon dans la lutte contre la contamination des porcs par les Salmonelles

Consulter le resumé

A l’égard des Salmonelles, le principal facteur de risque de contamination des carcasses de porcs est le portage intestinal. La contamination des animaux se produit certes, en partie à l’élevage mais plusieurs études montrent que les étapes transport et surtout attente à l’abattoir constituent des facteurs de risque importants, en terme de contaminations croisées des porcs par les Salmonelles.

Document réservé Espace Pro, veuillez vous identifier
2004

Observation de la qualité bactériologique des jambons livrés en salaison par des entreprises françaises et étrangères

Consulter le resumé

Les cahiers des charges mis en place par les salaisonniers pour maîtriser la qualité de la matière première prennent en considération des critères technologiques mais aussi microbiologiques. La réglementation européenne établit une obligation de maîtrise des risques microbiologiques associés aux denrées alimentaires en adoptant les principes du système HACCP.

Document réservé Espace Pro, veuillez vous identifier
2003

Optimising food process and formulation through Sym'Previus food safety management

Consulter le resumé

Sym’Previus network gathers expertises in predictive microbiology from major food companies, French technical centres and public research institutes. Based on the most recent concepts in predictive microbiology, Sym’Previus proposes an assistance in food safety management.

Sym’Previus predictive tool is composed of a database and an advanced simulation software.
PDF icon Optimising food process and formulation through Sym'Previus food safety management
2007

Optimising the self-life of pork chops with new gas compositions and reduced headspace

Consulter le resumé

The objective of this study was to evaluate the influence of several gases compositions and headspaces on pork chops packages. Three batches of fresh pork meat packed under Modified Atmosphere Packaging (MAP) were studied. The evolutions of the gas composition, pH during storage were monitored and the evolutions of the spoilage microflora were evaluated. A panel of consumers realized sensorial analyses.

The composition of gases followed the same evolution in the two headspaces. There are no statistical differences between headspace 1 (H1) and H2. The H1 allowed an equivalent conservation H2. Consumers prefer smaller trays (H1). The best purchase intent (78%) is obtained by containing the lowest oxygen content (40%). The growth of Enterobacteriacae and Brochothrix shows respectively a 1 log and 2 log reduction with increasing CO2 rate (60% vs 30%). Small headspace (H1) with both 50%-50% and 60%-40% O2/CO2 mixture induced an overall microbiological quality that is in agreement with the GHP recommendations, and allows a 4 days extension of the shelf life.

PDF icon bozec2014icomst.pdf
2014

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

Consulter le resumé

Poster.

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

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

Consulter le resumé

The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.

2015

Origine des Listeria monocytogenes et de Salmonella présentes sur les produits de découpe de porc - Apport des outils innovants de typage moléculaire pour le suivi des contaminations en abattage et découpe de porc. Partie II : Salmonella

Consulter le resumé

Des souches de Salmonella sont isolées de prélèvements réalisés dans 2 entreprises d'abattage, des cases de stabulation aux pièces de découpe. Puis, des outils de typages bactériens issus de la biologie moléculaire, essentiellement le pulsotypage, sont appliqués aux Salmonella isolées afin de déterminer leur diversité, d'établir la cartographie et la traçabilité des contaminants au sein de l'entreprise et d'analyser l'évolution qualitative des contaminations.

PDF icon 2001giovannaccibul3.pdf
2001

Origine des Listeria monocytogenes et de Salmonella présentes sur les produits de découpe de porc. Apport des outils innovants de typage moléculaire pour le suivi des contaminations en abattage et découpe de porc. Partie 1 : Listeria monocytogenes

Consulter le resumé

Le pulsotypage est appliqué à une collection d'isolats de Listeria monocytogenes provenant de 5 entreprises d'abattage et de découpe de porc afin de connaître les voies de transmission de cette bactérie dans la filière porcine. L'identité constatée entre des pulsotypes isolés de l'environnement des entreprises et des produits de porc a confirmé l'impact de la contamination environnementale sur la contamination des produits de découpe de porc par L. monocytogenes.

PDF icon 2000giovannaccibul3.pdf
2000

Origine des Listeria monocytogenes et des Salmonella présentes sur les produits de découpe de porc

Consulter le resumé

Les fabricants de produits transformés à base de viande de porc ont pour obligation de répondre aux impératifs de la sécurité alimentaire. En particulier, ils doivent maîtriser la contamination de leurs produits par Listeria monocytogenes et Salmonella, bactéries potentiellement pathogènes pour l'homme. La qualité des matières premières, c'est-à-dire de la viande de porc, est un des moyens de cette maîtrise.
68,00 €
1999

Phénomènes d'adhésion et d'encrassement des tapis convoyeurs et conséquences sur la sécurité alimentaire

Consulter le resumé

Afin de réduire la contamination des produits alimentaires par l'intermédiaire des bandes convoyeuses, les phénomènes d'encrassement organique et bactérien (par Bacillus cereus et Bacillus subtilis) sont étudiés. La fixation des bactéries sur les supports, les phénomènes d'encrassement et les incidences du nettoyage sur les surfaces traitées sont donnés. Afin de limiter la contamination ultérieure du produit, l'adhésion aux bandes de polyuréthane doit être limitée dès le début de la production. (Travail effectué dans le cadre d'une thèse).
PDF icon Phénomènes d'adhésion et d'encrassement des tapis convoyeurs et conséquences sur la sécurité alimentaire
1999

Pig fecal and tonsil contamination of Yersinia enterocolita in one French slaughterhouse

Consulter le resumé

Pig is considered to be the main animal reservoir of human pathogenic Yersinia enterocolitica strains.

The bacterium can be isolated from its tongue, tonsils, but can also be found in feces and on carcasses.

In France, while the main pathogenic biotypes are known for humans (4/O:3, 2/O:9 and 3/O:5,27), few prevalence data are available in the pork chain production and mainly focus on tonsils contamination.
PDF icon Pig fecal and tonsil contamination of Yersinia enterocolita in one French slaughterhouse
2011

Pig fecal and tonsils contamination of Yersinia enterocolita in one French slaughterhouse

Consulter le resumé

Poster.

Yersinia enterocolitica is the third most important cause of gastro-intestinal diseases transmitted by contaminated foodstuff s consumption in Europe (Efsa, 2011). Pig is considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica; mainly for biotype 4 (serotype O:3). Biotype 2 (serotype O:9) has been isolated from other animal species, such as cattle, sheep and goats. The pigs develop no clinical signs, but carry Y. enterocolitica on the tongue, tonsils and in the lymph nodes and excrete the bacterium in their feces (Nesbakken et al., 2003). Moreover, seasonal trends in the carriage of Y. enterocolitica by pigs have been identifi ed, with winter identifi ed as a risk period in the UK (Milnes et al., 2009) and Germany (Weber & Knapp, 1981). In this study, we assessed the Y. enterocolitica prevalence on carcasses at the end of the slaughtering process, together with the determination of pathogenic and non-pathogenic biotypes, in order to better characterize the importance of the hazard for pork. To this end, parallel samples were made on tonsils, feces and carcass of the same pig in a winter period in order to evaluate the risk of cross-contamination. Unrelated feces and tonsils samples were also collected in summer, as this season is considered to be rather unfavorable to Y. enterocolitica. These data were compared to tonsils and feces results obtained during the cold period.

PDF icon Poster de Carole Feurer et al.
2011

Polyphyletic nature of Salmonella enterica serotype Derby and lineage-specific host-association revealed by genome-wide analysi

Consulter le resumé

Yann Sévellec (Anses) et al., Frontiers in Microbiology, 2018, 17 mai, 13 pages

In France, Salmonella Derby is one of the most prevalent serotypes in pork and poultry meat. Since 2006, it has ranked among the 10 most frequent Salmonella serotypes isolated in humans. In previous publications, Salmonella Derby isolates have been characterized by pulsed field gel electrophoresis (PFGE) and antimicrobial resistance (AMR) profiles revealing the existence of different pulsotypes and AMR phenotypic groups. However, these results suffer from the low discriminatory power of these typing methods. In the present study, we built a collection of 140 strains of S. Derby collected in France from 2014 to 2015 representative of the pork and poultry food sectors. The whole collection was characterized using whole genome sequencing (WGS), providing a significant contribution to the knowledge of this underrepresented serotype, with few genomes available in public databases. The genetic diversity of the S.Derby strains was analyzed by single-nucleotide polymorphism (SNP). We also investigated AMR by both genome and phenotype, the main Salmonella pathogenicity island (SPI) and the fimH gene sequences. Our results show that this S. Derby collection is spread across four different lineages genetically distant by an average of 15k SNPs. These lineages correspond to four multilocus sequence typing (MLST) types (ST39, ST40, ST71, and ST682), which were found to be associated with specific animal hosts: pork and poultry. While the ST71 and ST682 strains are pansusceptible, ST40 isolates are characterized by the multidrug resistant profile STR-SSS-TET. Considering virulence determinants, only ST39 and ST40 present the SPI-23, which has previously been associated with pork enterocyte invasion. Furthermore, the pork ST682 isolates were found to carry mutations in the fimH sequence that could participate in the host tropism of this group. Our phylogenetic analysis demonstrates the polyphyletic nature of the Salmonella serotype Derby and provides an opportunity to identify genetic factors associated with host adaptation and markers for the monitoring of these different lineages within the corresponding animal sectors. The recognition of these four lineages is of primary importance for epidemiological surveillance throughout the food production chains and constitutes the first step toward refining monitoring and preventing dispersal of this pathogen.

https://www.frontiersin.org/articles/10.3389/fmicb.2018.00891/pdf

2018

Population genetic structure of Listeria monocytogenes strains isolated from the pig and pork meat production chain in France

Consulter le resumé

Benjamin Félix et al., Congrès international, IAFP, 25-27 avril 2018, Stockholm, Suède, poster

Listeria monocytogenes pathogenic bacterium, transmissible through contaminated food consumption. The pork meat sector has been hit hard by L. monocytogenes-related outbreaks in France. Numerous studies have been carried out to investigate the genetic diversity of L. monocytogenes pork strains from food or some food factories but never from the entire production chain.

Document réservé Espace Pro, veuillez vous identifier
2018

Population genetic structure of Listeria monocytogenes strains isolated from the pig and pork meat production chain in France

Consulter le resumé

Benjamin Félix (Anses) et al., Food Micro, 3-6 septembre 2018, Berlin, Allemagne

Listeria monocytogenes is an ubiquitous pathogenic bacterium, transmissible to humans through the consumption of contaminated food. The pork production sector has been hit hard by a series of L. monocytogenes-related food poisoning outbreaks in France. An overview of the diversity of strains circulating at all levels of the pork production chain, from pig farming to finished food products, is needed to identify the contamination routes and improve food safety. Until now, no typing data has been available on strains isolated across the entire pig and pork production chain. 
Here, we analyzed the population genetic structure of 687 L. monocytogenes strains isolated over the last 20 years in virtually all the French départements from three compartments of this production sector: pig farming (PF), the food processing environment (FPE) and finished food products (FFP). The genetic structure was described based on MLST clonal complexes (CCs). The CCs were obtained by mapping the PFGE profiles of the strains. The distribution of CCs was compared firstly between the three compartments and then with CCs obtained from 1106 strains isolated from other food production sectors in France. 
The predominant CCs of pig and pork strains were not equally distributed among the three compartments: the CC37, CC59 and CC77 strains, rarely found in FPE and FFP, were prevalent in PF. The two most prevalent CCs in the FPE and FFP compartments, CC9 and CC121, were rarely or never detected in PF. No CC was exclusively associated with the pork sector. Three CCs (CC5, CC6, CC2) were considered ubiquitous, because they were observed in comparable proportions in all food production sectors. The two most prevalent CCs in all sectors were CC9 and CC121, but their distribution was disparate. CC9 was associated with meat products and food products combining several food categories, whereas CC121 was not associated with any given sector. Based on these results, CC121 is likely able to colonize a larger diversity of food products than CC9. Both CCs being associated with the food production suggests, that certain processing steps, such as slaughtering or stabilization treatments, favor their settlement and the recontamination of the food produced.

Document réservé Espace Pro, veuillez vous identifier
2018

Population Genetic Structure of Listeria monocytogenes Strains Isolated From the Pig and Pork Production Chain in France

Consulter le resumé

Benjamin Félix (Anses) et al., Frontiers in Microbiology, 2018, n° 9, 6 avril, 11 pages

Listeria monocytogenes is an ubiquitous pathogenic bacterium, transmissible to humans through the consumption of contaminated food. The pork production sector has been hit hard by a series of L. monocytogenes-related food poisoning outbreaks in France. An overview of the diversity of strains circulating at all levels of the pork production chain, from pig farming (PF) to finished food products (FFP), is needed to identify the contamination routes and improve food safety. Until now, no typing data has been available on strains isolated across the entire pig and pork production chain. Here, we analyzed the population genetic structure of 687 L. monocytogenes strains isolated over the last 20 years in virtually all the French départements from three compartments of this production sector: PF, the food processing environment (FPE), and FFP. The genetic structure was described based on Multilocus sequence typing (MLST) clonal complexes (CCs). The CCs were obtained by mapping the PFGE profiles of the strains. The distribution of CCs was compared firstly between the three compartments and then with CCs obtained from 1106 strains isolated from other food production sectors in France. The predominant CCs of pig and pork strains were not equally distributed among the three compartments: the CC37, CC59, and CC77 strains, rarely found in FPE and FFP, were prevalent in PF. The two most prevalent CCs in the FPE and FFP compartments, CC9 and CC121, were rarely or never detected in PF. No CC was exclusively associated with the pork sector. Three CCs (CC5, CC6, and CC2) were considered ubiquitous, because they were observed in comparable proportions in all food production sectors. The two most prevalent CCs in all sectors were CC9 and CC121, but their distribution was disparate. CC9 was associated with meat products and food products combining several food categories, whereas CC121 was not associated with any given sector. Based on these results, CC121 is likely able to colonize a larger diversity of food products than CC9. Both CCs being associated with the food production suggests, that certain processing steps, such as slaughtering or stabilization treatments, favor their settlement and the recontamination of the food produced. 

https://www.frontiersin.org/articles/10.3389/fmicb.2018.00684/pdf

2018

Position IFIP sur les critères microbiologiques applicables aux viandes échangées entre les opérateurs de la filière

Consulter le resumé

L’IFIP a rassemblé dans ce document un ensemble de données issues de ses connaissances et de son expérience relatives à la qualité microbiologique au sein des maillons abattage, découpe et transformation. 
Ces données sont organisées de façon à aider les entreprises :
- Pour les entreprises d’abattage-découpe : à détecter rapidement d’éventuelles dérives de procédé afin de pouvoir agir rapidement sur les moyens de maîtrise ;
- Pour les entreprises de transformation : à fixer des objectifs adaptés à leurs besoins et à évaluer dans le temps les performances des fournisseurs ;
- Pour les deux maillons: à mesurer avec suffisamment de fiabilité la qualité microbiologique des viandes échangées.
En s’appuyant sur ces critères microbiologiques, méthodes d’analyses, techniques de prélèvement, et règles d’interprétation uniformisés, chaque entreprise peut adapter ses moyens de maitrise et de contrôle à ses objectifs de qualité.

Document réservé Espace Pro, veuillez vous identifier
2017

Prédiction de la contamination bactérienne lors de la fabrication et de la conservation d’un aliment - Application à de la viande de porc contaminée par Listeria monocytogenes

Consulter le resumé

En France, les récentes épidémies de listériose ont conduit les professionnels de la charcuterie/salaison à étudier les potentialités de croissance, de survie et de destruction de Listeria monocytogenes, au cours de la fabrication et de la conservation de leurs produits. La microbiologie prévisionnelle est un outil qui peut les aider à atteindre cet objectif. Dans ce travail, un modèle a été développé pour prédire l’évolution de contamination de L. monocytogenes, dans de la viande de porc, soumise au procédé de fabrication des

Document réservé Espace Pro, veuillez vous identifier
2005

Prediction of the evolution of the contamination of Listeria monocytogenes during the manufacturing and the storage of delicatessen : combined modelling of heat tranfer and bacterial behaviour

Consulter le resumé

PDF icon Prediction of the evolution of the contamination of Listeria monocytogenes during the manufacturing and the storage of delicatessen : combined modelling of heat tranfer and bacterial behaviour
2007

Pages