References of "Crevecoeur, Sébastien"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailLes modèles de microbiologie prévisionellepour la maitrise de la sécurité des aliments (synthèse bibliographique)
Delhalle, Laurent ULg; Daube, Georges ULg; Adolphe, Ysabelle ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2012), 16(3), 369-381

Predictive microbiology aims to predict the evolution of microorganisms in foods with mathematical models. Several models have been published and the complexity of some of them makes their use difficult ... [more ▼]

Predictive microbiology aims to predict the evolution of microorganisms in foods with mathematical models. Several models have been published and the complexity of some of them makes their use difficult for the uninitiated. However, the use of this discipline will become widespread in coming years. These models provide, for example, additional tools to ensure the microbiological safety of food, to establish the contamination flow in a food chain, to develop and to assist the quality assurance systems. The development of new computer software and database will enable stakeholders in the food chain to have a better control of microbiological hazards. The aim of this summary is to give an overview of existing models of predictive microbiology and their applications. A first approach of the primary, secondary and tertiary models is given. The modelling of latency, integrated models and growth tests are also discussed. [less ▲]

Detailed reference viewed: 120 (19 ULg)
Full Text
Peer Reviewed
See detailA new tool to control meat products safety: a web based application of predictive microbiology models
Delhalle, Laurent ULg; Adolphe, Ysabelle ULg; Crevecoeur, Sébastien ULg et al

Conference (2011)

Predictive microbiology is considered by the European legislation as a tool to control food safety. Meat and meat products are particularly sensitive to contamination with pathogens. However, development ... [more ▼]

Predictive microbiology is considered by the European legislation as a tool to control food safety. Meat and meat products are particularly sensitive to contamination with pathogens. However, development of predictive microbiology models and interpretation of results require specific knowledge. A free web based model has been developed for an easy use by people who are not experts in this field as industries and public authorities. The model can simulate the growth of Salmonella spp, Listeria monocytogenes and Escherichia coli O157 in minced pork meat and on pork meat product (white pudding) under different environmental conditions. The model provides simulations under static or dynamic conditions over time. The user also has the opportunity to import the specific growth rate and cardinal parameters of a bacterium. Unlike polynomial models currently available, this free web access model is distinguished by the use of secondary square roots and primary logistic model with delay. This model permits to have a real time process management, to prospect new formulation for safer products or to design safer processes, to estimate the shelf life of a food product, etc [less ▲]

Detailed reference viewed: 88 (18 ULg)
Full Text
Peer Reviewed
See detailModeling Microbial Cross-contamination in Quick Service Restaurants by Means of Experimental Simulations With Bacillus Spores
Baptista Rodrigues, Ana Lúcia ULg; Crevecoeur, Sébastien ULg; Dure, Remi et al

Poster (2010)

Cross contamination has been frequently mentioned as being in the origin of a wide range of food borne outbreaks. Handling of food is one of the ways through which cross contamination may occur. For many ... [more ▼]

Cross contamination has been frequently mentioned as being in the origin of a wide range of food borne outbreaks. Handling of food is one of the ways through which cross contamination may occur. For many different reasons, quick service restaurants are particularly at risk. Due to its importance, cross contamination via the hands should be taken into consideration when carrying out a quantitative risk assessment. The main goal of this study was to determine transfer rates of bacteria to and via the hands, reduction rates of two hand sanitizing procedures and to apply the results to a quantitative microbial risk assessment model. According to our results, handling of a portion of raw minced meat contaminated at 4.104 cfu leads to the presence of 24 cfu on both hands, 3 cfu on ready-to-eat product (RTE) manipulated with unwashed hands, 1 cfu on RTE manipulated with wiped hands and absence on RTE manipulated with washed hands. This study provides adequate quantitative data for quantitative microbial risk assessment. [less ▲]

Detailed reference viewed: 46 (4 ULg)