References of "Daube, Georges"
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See detailSalmonella spp on the pig meat through the cold chain in Belgium
Delhalle, Laurent ULg; Desadeleer, L.; Daube, Georges ULg

Poster (2007, June)

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See detailDetection of Vibrio cholerae, V. parahaemolyticus and V. vulnificus in seafood using real time PCR.
Lemaire, Cédric; Darcy; China, Bernard et al

Poster (2007, June)

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See detailExploring the risk factors for Salmonella in the ten biggest Belgian pig slaughterhouses.
Delhalle, Laurent ULg; Desadeleer, L.; Bollaerts, K. et al

Poster (2007, May)

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See detailDescription of a new species, Bifidobacterium crudilactis sp. nov., isolated from raw milk and raw milk cheeses.
Delcenserie, Véronique ULg; Gavini, Françoise; Beerens, Henri et al

in Systematic & Applied Microbiology (2007), 30(5), 381-9

A new Bifidobacterium species is described based on the study of ten Gram-positive strains with fructose-6-phosphate phosphoketolase activity. They are part of a phenotypic group comprising 141 strains ... [more ▼]

A new Bifidobacterium species is described based on the study of ten Gram-positive strains with fructose-6-phosphate phosphoketolase activity. They are part of a phenotypic group comprising 141 strains isolated from raw milk and raw milk cheeses in French raw milk cheese factories. This group was separated by a numerical analysis based on API 50CH, API 32A tests and growth at 46 degrees C. A strong similarity of 16S rRNA sequences (99.8%) was shown between strain FR62/b/3(T) and Bifidobacterium psychraerophilum LMG 21775(T). However, low DNA-DNA relatedness was observed between their DNAs (31%). The new isolates are able to grow at low temperatures (all ten strains up to 5 degrees C) and strain FR62/b/3(T) grows under aerobic conditions, as does B. psychraerophilum. However, contrary to B. psychraerophilum, they do not ferment L-arabinose, D-xylose, arbutin or melezitose, but they do acidify lactose. The DNA G+C content of FR62/b/3(T) is 56.4mol%. Therefore, the name Bifidobacterium crudilactis sp. nov. is proposed, with its type strain being FR62/b/3(T) (=LMG 23609(T)=CNCM I-3342(T)). [less ▲]

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See detailA seven-year survey of Campylobacter contamination in meat at different production stages in Belgium
Ghafir, Yasmine; China, Bernard; Dierick, Katelijne et al

in International Journal of Food Microbiology (2007), 116(1), 35-45

The presence of Campylobacter was assessed in different samples of poultry, pork and beef meat and carcasses from slaughterhouses, production plants and retail level. An introductory study from 1997 to ... [more ▼]

The presence of Campylobacter was assessed in different samples of poultry, pork and beef meat and carcasses from slaughterhouses, production plants and retail level. An introductory study from 1997 to 1999, had the purpose of establishing the optimum dilution to detect changes in prevalence and allowed a semi-quantitative estimation of poultry and pork contamination. Following this, between 2000 and 2003, 4254 samples were taken in order to study the trends. The poultry matrixes represented the greatest number and the most highly contaminated samples, with 30.9% (in 0.01 g) positive samples, 18.7% (in 1 g), 46.9% (in 25 g) and 19.6% (in 0.01 g) for broiler carcasses, broiler fillets, prepared chicken and layer carcasses, respectively. Broiler carcasses and fillets sampled at retail level were significantly less contaminated than samples from production plants. Pork, beef and veal samples were rarely contaminated and, where contamination existed, it was at a low prevalence (maximum 5.0%). The high and unvarying prevalence of Campylobacter in poultry necessitates the implementation of intervention measures at the primary production level, in addition to methods of minimizing cross-contamination at the processing level. A survey plan in line with the present study could be used in the future to monitor the effects of the planned measures and performance objectives and to follow the evolution of Campylobacter contamination at all stages of the food chain, in accordance with European legislation. (c) 2007 Elsevier B.V. All rights reserved. [less ▲]

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See detailLe point sur les méthodes de surveillance de la contamination microbienne des denrées alimentaires d’origine animale.
Ghafir, Yasmine; Daube, Georges ULg

in Annales de Médecine Vétérinaire (2007), 151

Foodborne disease have an important impact on the public health. In Europe and in the USA, Salmonella and Campylobacter are the two main bacterial causes because of their presence in the intestinal tract ... [more ▼]

Foodborne disease have an important impact on the public health. In Europe and in the USA, Salmonella and Campylobacter are the two main bacterial causes because of their presence in the intestinal tract of poultry, pig and beef. For the monitoring of the bacterial contamination of food, the enumeration of certain groups or species of bacteria of intestinal origin is an alternative to the detection of the pathogenic microorganisms. They can be used as index indicating the possible presence of pathogenic agents having a similar ecology, or as indicators announcing the non-observance of the good practices. The most used are the total plate counts, E. coli and the Enterobacteriaceae. During meat production, they are counted at the level of environment, along the food chain, on carcasses at the slaughterhouse, on carcasses and in meat, in plants and distribution. Various surveys are carried out by the producers of food and the authorities for the control of the auto-control, the national inspection plans or to determine the national baseline. [less ▲]

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See detailLes Escherichia coli producteurs de shigatoxines dans les toxi-infections d'origine alimentaire.
Chahed, A.; China, B.; Daube, Georges ULg

in Annales de Médecine Vétérinaire (2007), 151

Certains Escherichia coli producteurs de Shigatoxines (STEC) sont responsables de toxi-infections d’origine alimentaire qui se traduisent par des diarrhées mais aussi par des syndromes plus graves pour ... [more ▼]

Certains Escherichia coli producteurs de Shigatoxines (STEC) sont responsables de toxi-infections d’origine alimentaire qui se traduisent par des diarrhées mais aussi par des syndromes plus graves pour l’homme comme le syndrome hémolytique urémique pouvant provoquer la mort. Il s’agit d’agents zoonotiques dont le réservoir principal est le bovin et les autres ruminants. Les principaux modes de transmission des infections à STEC à l’homme sont la consommation d’aliments contaminés (viande de boeuf peu cuite, produits laitiers non pasteurisés), la transmission de personne à personne, l’ingestion d’eau contaminée et le contact avec des animaux (notamment les bovins) et leur environnement. Les facteurs de virulence des Escherichia coli producteurs de Shigatoxines sont principalement les protéines codées par un îlot de pathogénicité, « Locus of Enterocyte Effacement », impliquées dans la formation de la lésion d’attachement et d’effacement et de la diarrhée et les toxines de Shiga codées par des bactériophages et impliquées dans les syndromes extraintestinaux. La souche de STEC du sérotype O157:H7 est responsable d’épidémies dans le monde causant des milliers de malades et des dizaines de morts. De nombreuses méthodes de diagnostic ont été développées pour identifier ce pathogène à partir des aliments. Elles regroupent des méthodes de bactériologie classique, des méthodes immunologiques et des méthodes moléculaires. Des mesures d’hygiène sont particulièrement importantes pour éviter la contamination des animaux à la ferme et celle de la viande à l’abattoir. Enfin, des modèles d’évaluation du risque ont été développés notamment afin de modéliser le comportement des STEC dans l’aliment. [less ▲]

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See detailRèglementation concernant les critères microbiologiques.
Daube, Georges ULg

Conference (2006, September)

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See detailCritical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.
De Saedeleer, L.; Maes, D.; Dewulf, J. et al

in International Pig Veterinary Society Congress (2006, July)

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See detailBegian Surveillance Plans to Assess Changes in Salmonella Prevalence in Meat Production Stages.
Ghafir, Yasmine; China, Bernard; Korsak Koulagenko, Nicolas ULg et al

Article for general public (2006)

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