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See detailPredictive microbiology combined with metagenomic analysis targeted on the 16S rDNA : A new approach for food quality
Delhalle, Laurent ULg; Ellouze, Mariem; Taminiau, Bernard ULg et al

Poster (2014, September 01)

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 ... [more ▼]

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. [less ▲]

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See detailCOMPARISON AND MOLECULAR CHARACTERIZATION OF ANIMAL AND HUMAN CLOSTRIDIUM DIFFICILE STRAINS
Rodriguez Diaz, Cristina ULg; Taminiau, Bernard ULg; Korsak Koulagenko, Nicolas ULg et al

Poster (2014, May 07)

The main objective of this study was to characterize and compare animal and human C. difficile strains with respect to the PCR-ribotype and the antibiotic resistance. Multilocus sequence typing analysis ... [more ▼]

The main objective of this study was to characterize and compare animal and human C. difficile strains with respect to the PCR-ribotype and the antibiotic resistance. Multilocus sequence typing analysis (MLST) was performed in order to study clonal relationships of the isolates. [less ▲]

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See detailStudy of the microbial flora of steak tartare by metagenomic approach
Korsak Koulagenko, Nicolas ULg; Delhalle, Laurent ULg; Nezer, Carine et al

Poster (2014, May 06)

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See detailEpidemiological tools for effective surveillance of porcine cysticercosis in Africa
Goussanou, J.S.E; Kpodekon, M.T.; Youssao, A.K.I. et al

in Veterinary World (2014), 7(3), 125-134

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See detailValidation of real-time PCR for detection of six major pathogens in seafood products
Taminiau, Bernard ULg; Korsak Koulagenko, Nicolas ULg; Lemaire et al

in Food Control (2014), 44

Seafood can pose a public health concern to consumers. It is often consumed rawand may be contaminated with several foodborne pathogens. In order to guarantee the safety of seafood, real-time polymerase ... [more ▼]

Seafood can pose a public health concern to consumers. It is often consumed rawand may be contaminated with several foodborne pathogens. In order to guarantee the safety of seafood, real-time polymerase chain reaction (PCR) protocols may be used as these enable results to be provided within 24 h. The first goal of our work was to develop real-time PCR protocols enabling the detection of six foodborne pathogens that may be present in seafood products (Campylobacter jejuni, Campylobacter coli, enterohemorrhagic Escherichia coli, Salmonella spp., Vibrio parahaemolyticus, and Vibrio vulnificus). The corresponding gene targets were: 50S/VS1, rfbE, ttr, tlh, and vvp. A multiplex PCR was also developed to detect the virulence genes of V. parahaemolyticus: tdh and trh. A total of 420 bacterial strains belonging to four different genera/strains were used in this study. Sensitivity and specificity were always 100%, except in the case of Salmonella spp., where three strains were not detected by our PCR protocols. The second objective of our work was to assess the detection limit of our real-time PCR protocols on artificially contaminated seafood products (raw shrimps, cooked shrimps, and raw mussels), purchased in public stores. Six different levels of contamination were assayed in four replicates for each matrix. The real-time PCR protocols enabled a better level of detection than the ISO methods, except for Salmonella in raw shrimps and for V. vulnificus in shrimps (raw and cooked). The estimated level of detection was between 1 and 47 cfu/25 g sample for the ISO norms and between 1 and 315 cfu/25 g sample for the realtime PCR protocols tailored in our work. The real-time PCRs developed in our work allowed for good selectivity, sensitivity, and specificity. The sensitivity on seafood products was estimated at a level of 100%, except for Salmonella (97%). In the spiking assays, the levels of detection were lower with the real-time PCR protocol than those obtained with the ISO method. This was not the case for V. vulnificus in raw and cooked shrimps and for Salmonella in raw shrimps. These real-time PCR protocols appear to be good alternative methods for surveillance of seafood products to ensure the absence of foodborne pathogens. One additional conclusion is that laboratories have to use enrichment media that are compatible with those recommended by ISO standards. This may facilitate the isolation of the pathogen if the real-time PCR protocol gives a suspect positive signal during the first step of the seafood analysis. [less ▲]

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See detailMicrobiota characterization of a protected designation of origin Belgian cheese: Herve cheese, using metagenomic analysis.
Delcenserie, Véronique ULg; Taminiau, Bernard ULg; Delhalle, Laurent ULg et al

in Journal of Dairy Science (2014), 97

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or ... [more ▼]

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclettetype cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota. Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present in the pasteurized milk cheeses. However, this specific microbiota represented a low proportion of the cheese microbiota. This study demonstrated that Herve cheese microbiota is rich and that pasteurized milk cheeses are microbiologically very close to raw milk cheeses, probably due to the similar manufacturing process. The characterization of the microbiota of this particular protected designation of origin cheese was useful in enabling us to gain a better knowledge of the bacteria responsible for the character of this cheese. [less ▲]

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See detailClostridium difficile: an emerging zoonotic pathogen ?
Rodriguez Diaz, Cristina ULg; Taminiau, Bernard ULg; Avesani, Véronique et al

Conference (2013, November 21)

Clostridium difficile is an anaerobic, spore-forming bacterium that remains the main cause of nosocomial diarrhoea in humans after use of antibiotics. C. difficile has also been described in other ... [more ▼]

Clostridium difficile is an anaerobic, spore-forming bacterium that remains the main cause of nosocomial diarrhoea in humans after use of antibiotics. C. difficile has also been described in other environments outside of hospitals, such as soil, river and seawater samples (Pasquale et al., 2011) and in animals, in which it can also cause enteric disease (Songer and Anderson, 2006). The possibility of transmission of C. difficile pathogenic isolates between animals, environments and humans has been suggested (Janezic et al., 2012). In recent years, the interest in C. difficile in food and in food animals has increased, leading to studying animals as a possible reservoir and a potential risk for food borne infections linked to C. difficile. Studies in various countries have determined differences in the prevalence of C. difficile in animals just before slaughter (Houser et al., 2012; Rodriguez et al., 2012) as well as in retail meat (Houser et al., 2012). In addition, many types, including PCR-ribotype 078, are present in humans, animals and meat (Janezic et al.; Weese et al., 2009). The objective of this study was to evaluate the presence of C. difficile at the slaughterhouse and in retail meat. Intestinal and carcass samples were collected from pigs and cattle at a single slaughterhouse. Raw meat (beef and pork) was obtained from the retail trade. C. difficile was isolated in 1% and 9.9% of the pig and cattle intestinal contents and in 7.9% and 7% of cattle and pig carcass samples respectively. From retail meat, C. difficile was recovered from 2.3% of the beef samples and from 4.7% of the pork samples. A total of 21 different PCR-ribotypes were identified with a large percentage of types 078 and 014. This study confirms that animals are carriers of C. difficile at slaughter, and that carcass contamination occurs inside the slaughterhouse. Furthermore the results obtained also reveal the presence of toxigenic C. difficile in retail meat in Belgium with a predominance of isolates correlated with the PCR-ribotypes involved in human C. difficile infections. [less ▲]

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See detailASSOCIATION OF CLASSICAL MICROBIOLOGY AND TARGETED METAGENOMIC ANALYSIS TO EVALUATE THE PRESENCE OF CLOSTRIDIUM DIFFICILE IN A BELGIAN NURSING HOME
Rodriguez Diaz, Cristina ULg; Taminiau, Bernard ULg; Korsak Koulagenko, Nicolas ULg et al

Conference (2013, October 22)

Increasing age, several co-morbidities, environmental contamination, antibiotic exposure and other intestinal perturbations appear to be the greatest risk factors for C. difficile infection (CDI ... [more ▼]

Increasing age, several co-morbidities, environmental contamination, antibiotic exposure and other intestinal perturbations appear to be the greatest risk factors for C. difficile infection (CDI). Therefore, elderly care home residents are considered particularly vulnerable to CDI. The main objective of this study was to evaluate and follow the prevalence of C. difficile in a Belgian nursing home. During a 4-month period, stool samples from a group of 23 elderly care home residents were collected weekly. A C. difficile microbiological detection scheme was performed along with an overall microbial biodiversity study of the faeces content by Targeted Metagenomic analysis. Surfaces and diary meals were also sampled in order to determinate the possible role of environmental and food contamination in the acquisition of CDI. Culture of samples was performed in a selective medium cycloserine cefoxitin fructose cholate. An identification of the isolated colonies was done by PCR detection of tpi, tcdA, tcdB and cdtA genes. Toxic activity was confirmed by a cytotoxic immunoassay. Further characterization was performed by PCR ribotyping. The Metagenomic analysis was targeted on the v1-v3 hyper-variable region of 16S rDNA. The taxonomical assignment of the populations was performed with MOTHUR and Blast algorithms. C. difficile was not detected in any of the tested meals or surfaces samples. For the stools samples, 6 of the 23 controlled residents were identified as C. difficile carriers. The isolates belonged to 4 different PCR ribotypes, including types 020 and 027. This unique association of classical microbiology protocol with pyrosequencing allowed to follow C. difficile in patients and to identify several other bacterial populations whose abundance is correlated with C. difficile. [less ▲]

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See detailSpatial distribution and risks factors of porcine cysticercosis in southern Benin based meat inspection records
Goussanou, S. E.; Kpodekon, T. M.; Saegerman, Claude ULg et al

in International Research Journal of Microbiology (2013), 4(8), 188-196

Porcine cysticercosis, which is widely distributed in Africa, causes financial losses and diseases among humans. To control the disease in an area, it is important to know the geographical distribution ... [more ▼]

Porcine cysticercosis, which is widely distributed in Africa, causes financial losses and diseases among humans. To control the disease in an area, it is important to know the geographical distribution. In this study, spatial distribution of porcine cysticercosis in southern Benin was performed. By using the number of partial organ seizures at meat inspection, the study has revealed high risks of porcine cysticercosis in administrative districts of Aplahoue, Dogbo, Klouekanme and Lokossa. The proportion of seizures ranged from 0.06% for neck muscles to 0.69% for tongues. Spatial analysis of carcass seizure frequencies revealed Akpro Misserete, Avrankou, Dangbo, Porto-Novo, Ifangni and Aguegues as the most likely clusters (P<0.001) for porcine cysticercosis distribution. The risk factor found to be associated with the porcine distribution was the Taenia solium cysticerci positive testing using lingual examination by butchers and retailers. Catching of pig within the Zou and Mono department and pigs directly purchased by the butcher were found protective factors for distribution of porcine cysticercosis in southern Benin. [less ▲]

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See detailRetrospective Analysis of a Listeria monocytogenes Contamination Episode in Raw Milk Goat Cheese Using Quantitative Microbial Risk Assessment tools
Delhalle, Laurent ULg; Ellouze, Mariem; Yde, Marc et al

in Journal of Food Protection (2012), 75(12), 2122-2135

In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in cheese made from raw goat's milk. The presence of an asymptomatic shedder goat in the herd caused this ... [more ▼]

In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in cheese made from raw goat's milk. The presence of an asymptomatic shedder goat in the herd caused this contamination. On the basis of data collected at the time of the episode, a retrospective study was performed using an exposure assessment model covering the production chain from the milking of goats up to delivery of cheese to the market. Predictive microbiology models were used to simulate the growth of L. monocytogenes during the cheese process in relation with temperature, pH, and water activity. The model showed significant growth of L. monocytogenes during chilling and storage of the milk collected the day before the cheese production (median increase of 2.2 log CFU/ml) and during the addition of starter and rennet to milk (median increase of 1.2 log CFU/ml). The L. <br /><br />monocytogenes concentration in the fresh unripened cheese was estimated to be 3.8 log CFU/g (median). This result is consistent with the number of L. monocytogenes in the fresh cheese (3.6 log CFU/g) reported during the cheese contamination episode. A variance-based method sensitivity analysis identified the most important factors impacting the cheese contamination, <br /><br />and a scenario analysis then evaluated several options for risk mitigation. Thus, by using quantitative microbial risk assessment tools, this study provides reliable information to identify and control critical steps in a local production chain of cheese made from raw goat's milk. [less ▲]

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See detailDevelopment of a quantitative risk assessment for cheese made from raw goat milk contaminated by Listeria monocytogenes
Delhalle, Laurent ULg; Ellouze, Mariem; Clinquart, Antoine ULg et al

Poster (2011, September)

A retrospective study was performed to assess the potential risk of human listeriosis following a contamination by L. monocytogenes of cheeses made from goat raw milk reported by the Belgian Federal ... [more ▼]

A retrospective study was performed to assess the potential risk of human listeriosis following a contamination by L. monocytogenes of cheeses made from goat raw milk reported by the Belgian Federal Agency for the Safety of the Food Chain in 2005. The source of the contamination was related to a shedder goat, excreting 2.6 log cfu (colonies forming units) L. monocytogenes / ml without any clinical symptom. On the basis of the collected data, a quantitative microbial risk assessment model was developed covering the production chain from the milking of goats until the consumed products. Predictive microbiology models were used to simulate the growth of L. monocytogenes during the process of cheeses made from goat raw milk. The modular exposure assessment model showed a significant growth of L. monocytogenes during chilling and storage of the milk collected the day before the cheese production (increase of 1.7 log cfu/ml for the median) and during the step of starter and rennet adjunction to milk (increase of 0.8 log cfu/ml for the median). The median estimated final result (in the fresh cheese) was equal to 3.5 log cfu/g. The model estimates (expressed as median final result issued from the exposure assessment) were realistic compared to the number of L. monocytogenes measured in the fresh cheese (3.6 log cfu/g) reported during the cheese contamination period. The average number of expected cases of human listeriosis was between 0 and 1 for a high-risk sub-population and 0 for a low-risk healthy sub-population. Scenario analysis was finally performed to identify the most significant factors and aid in developing priorities for risk mitigation. Thus, by using quantitative risk assessment and predictive microbiology models, this study provided valuable information to identify and to control critical steps in a local production chain of goat cheese made from raw milk. [less ▲]

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See detailCase study of contamination by Listeria monocytogenes in raw goat milk cheese: development of a quantitative risk assessment model of the production chain
Korsak Koulagenko, Nicolas ULg; Delhalle, Laurent ULg; Daube, Georges ULg

Conference (2011, August 03)

Introduction: Quantitative Risk assessment could be applied in industries as a tool to control and manage the safety of food products. Purpose: A contamination by Listeria monocytogenes of cheeses made ... [more ▼]

Introduction: Quantitative Risk assessment could be applied in industries as a tool to control and manage the safety of food products. Purpose: A contamination by Listeria monocytogenes of cheeses made from raw milk was reported by the Belgian food agency. This contamination was caused by the presence of an asymptomatic “shedder” goat in the herd. With field and laboratory collected data, a quantitative risk assessment model of the production chain was developed. Methods: A modular risk model was built to simulate the food production pathway covering the milking of goats until the final product for the customers. A dynamic square root model was used to predict the growth rate in relation with the temperature, the pH and the water activity along the production chain with predictive microbiology modules. Results: The shedder goat was identified from the herd and milk samples were taken from the two different parts of the mammary gland with 2.6 log cfu (colonies forming units) Listeria monocytogenes/ml for the right part and absence in 25 ml for the left part of the mammary gland. Numbering of Listeria monocytogenes was carried out on the final products with 3.6 log cfu/g in the fresh not ripened cheeses. The modular risk assessment shows a significant growth of Listeria monocytogenes during chilling and storage of the milk collected the day before the cheese production (increase of 0.6 log cfu/ml) and during adjunction of ferment and rennet to milk (increase of 0.8 log cfu/ml). The model confirms the results obtained in the final products. Significance: The modular risk model gives valuable informations to identify and to control critical steps in the food production chain of goat cheese made from raw milk. Only one shedder goat can cause a high risk to become ill for the consumers of contaminated products. [less ▲]

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See detailSalmonella surveillance and control at post harvest in the Belgian pork meat chain.
Delhalle, Laurent ULg; Saegerman, Claude ULg; Farnir, Frédéric ULg et al

in Food Microbiology (2009), 26

Salmonella remains the primary cause of reported bacterial food borne disease outbreaks in Belgium. Pork and pork products are recognized as one of the major sources of human salmonellosis. In contrast ... [more ▼]

Salmonella remains the primary cause of reported bacterial food borne disease outbreaks in Belgium. Pork and pork products are recognized as one of the major sources of human salmonellosis. In contrast with the primary production and slaughterhouse phases of the pork meat production chain, only a few studies have focussed on the post-harvest stages. The goal of this study was to evaluate Salmonella and Escherichia coli contamination at the Belgian post-harvest stages. E. coli counts were estimated in order to evaluate the levels of faecal contamination. The results of bacteriological analysis from seven cutting plants, four meat-mincing plants and the four largest Belgian retailers were collected from official and self-monitoring controls. The prevalence of Salmonella in the cutting plants and meat-mincing plants ranged from 0% to 50%. The most frequently isolated serotype was Salmonella typhimurium. The prevalence in minced meat at retail level ranged from 0.3% to 4.3%. The levels of Salmonella contamination estimated from semi-quantitative analysis of data relating to carcasses, cuts of meat and minced meat were equal to 3.40 2.04 log CFU/cm2, 2.64 1.76 log CFU/g and 2.35 1.09 log CFU/g, respectively. The E. coli results in meat cuts and minced meat ranged from 0.21 0.50 to 1.23 0.89 log CFU/g and from 1.33 0.58 to 2.78 0.43 log CFU/g, respectively. The results showed that faecal contamination still needs to be reduced, especially in specific individual plants. [less ▲]

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See detailLes Salmonelles au niveau de la production primaire de porcs.
Korsak Koulagenko, Nicolas ULg; Delhalle, Laurent ULg; Daube, Georges ULg

Article for general public (2008)

La problématique des Salmonella spp. en filière animale, quelle que soit la spéculation envisagée, apparaît simple. De nombreux guides et ouvrages y ont été consacrés et, en théorie, il semble aisé de ... [more ▼]

La problématique des Salmonella spp. en filière animale, quelle que soit la spéculation envisagée, apparaît simple. De nombreux guides et ouvrages y ont été consacrés et, en théorie, il semble aisé de s’en débarrasser ou d’empêcher son introduction dans un élevage ou dans un atelier d’engraissement. En pratique, toutefois, la situation est différente et il est constaté que le micro-organisme peut contaminer la chaîne alimentaire en de multiples endroits, que ce soit au stade de la production primaire, dans le secteur abattage et transformation ou bien chez le consommateur. Pour arriver à développer une filière porcine « Salmonella-free », il faut une collaboration complète de tous les acteurs d’une filière, ce qui signifie qu’elle doit être intense et soutenue dans le temps. [less ▲]

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See detailSalmonella dans la filière porcine : de l'abattoir au consommateur
Delhalle, Laurent ULg; Korsak Koulagenko, Nicolas ULg; Daube, Georges ULg

Article for general public (2008)

Suite aux accords internationaux et à la modification de la législation européenne, l’analyse de risque est devenue une démarche systématique pour la maîtrise de la sécurité de la chaîne alimentaire ... [more ▼]

Suite aux accords internationaux et à la modification de la législation européenne, l’analyse de risque est devenue une démarche systématique pour la maîtrise de la sécurité de la chaîne alimentaire. L’analyse de risque permet de donner des réponses concrètes aux responsables de la santé, aux vétérinaires et aux industriels. Cette discipline permet de déterminer le risque pour une population donnée face à un danger, d’estimer le nombre de cas liés suite à l’ingestion d’une denrée contaminée, de simuler les conséquences d’un accident dans la chaîne alimentaire et de présenter les mesures de prévention efficaces. Elle permet également de proposer des scénarii possibles afin de réduire le nombre de cas et les coûts associés, d’évaluer l’effet de l’implémentation de mesures de gestion comme des critères de performance (par exemple des niveaux admissibles de contamination microbienne) ou des critères de traitement (par exemple une durée ou une température à une étape donnée), etc. L’analyse de risque peut être un guide quantitatif utile pour les prises de décision si elle s'appuie sur des études scientifiques solides et si elle est complétée par des décisions industrielles, sociales et politiques qui prennent en compte les limites de cette méthode. Actuellement, le Département des Sciences des Denrées alimentaires de la Faculté Vétérinaire de l’Université de Liège associés avec d’autres partenaires réalisent une évaluation quantitative de risque concernant Salmonella dans la filière porcine (projet METZOON). Le modèle développé simule la contamination par Salmonella de l’ensemble de la filière à partir de l’élevage de porc jusqu’à la consommation de la viande par la population. Le modèle fait appel aux résultats des plans de surveillance de l’AFSCA et à l’ensemble des études réalisées en Belgique sur les salmonelles dans la filière porcine. Plusieurs industriels ont également collaboré à cette étude. Le but est d’identifier les actions ayant le plus d’efficacité pour réduire la contamination de la chaîne alimentaire. En conclusion, le nombre de salmonelloses humaines a diminué ces dernières années en Belgique. L’implémentation des méthodes HACCP et des bonnes pratiques d’hygiène dans l’industrie, une meilleure surveillance des aliments par les autorités publiques, les campagnes de vaccination des poules pondeuses en production primaire sont les raisons essentielles de la diminution. Mais l’ensemble des acteurs de la filière doivent être conscients de leur responsabilité dans le but d’obtenir une viande indemne de salmonelles. Les bonnes pratiques de fabrication doivent être respectées tout au long de la chaîne de production, en accord avec les principes HACCP, avec des contrôles fréquents sur tous les points critiques. Une traçabilité complète de l’origine de la viande ou des produits de viande est nécessaire pour permettre aux autorités publiques et aux épidémiologistes d’établir l’origine d’épidémies et ainsi réagir au plus vite. Ce n’est qu’avec une collaboration continue de tous les acteurs que nous pourrons produire une viande sans salmonelles. [less ▲]

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See detailL'évaluation quantitative du risque microbiologique: revue de trois modèles liés à Salmonella dans les aliments.
Delhalle, Laurent ULg; Saegerman, Claude ULg; Farnir, Frédéric ULg et al

in Annales de Médecine Vétérinaire (2008), 152

Following international agreements and european legislation, risk analysis has become a systematic approach to control the food chain safety. The microbial risks in the food chain and their consequences ... [more ▼]

Following international agreements and european legislation, risk analysis has become a systematic approach to control the food chain safety. The microbial risks in the food chain and their consequences for public health can be assessed and managed more effectively. This paper gives a general description of the risk analysis principles based on the Codex Alimentarius commission. This work highlights the advantages and disadvantages of risk analysis and also treats the problems to achieve a complete “farm to fork” model. Salmonella in different food types is taken as an example to illustrate quantitative risk assessment. Two models concerning eggs and broiler chickens developed by the World Health Organization/Food and Agriculture Organization consortium and a third model concerning pigs developed by the Veterinary Laboratories Agency of the United Kingdom are described. An analysis of the methods used for the construction of these two models is also presented. The interest of these three models is that they also include risk management options to limit the spread of food-borne infections. They also describe the final risk for a population following consumption of foodstuffs. These models are valuable tools for health officials but also for feed industry. [less ▲]

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See detailEtude de la variabilité de la qualité de la viande de porc par analyse en composantes principales
Leroy, Bernadette ULg; Etienne, Grégory; China, Bernard et al

in Sciences des Aliments (2008), 28(6), 451-468

Study of the variability of pork quality by Principal Component Analysis (PCA) Principal component analysis (PCA) was performed to study the relationships between technological, organoleptic ... [more ▼]

Study of the variability of pork quality by Principal Component Analysis (PCA) Principal component analysis (PCA) was performed to study the relationships between technological, organoleptic, microbiological and zootechnic variables, measured on 264 pigs belonging to different Belgian production systems. The four first principal components explained 63 % of the total variability. The variables such as the pH, the electrical conductivity, the brightness and the color of meat presented the best correlation with the first principal component whereas the variables such as the E. coli Count and the Total Viable Count measured on the carcass, the hot carcass weight and the cooking loss of meat presented the best correlation with the second principal component. The first principal component was defined as an axis of technological and organoleptic quality whereas the second was defined as a microbiological axis. PCA allowed to differentiate two groups in terms of technological and organoleptic properties. A group including samples belonged to the first quality production chain and a part of samples belonged to the second was separated from the principal group by a lower pH, measured 45 minutes post mortem, and a paler meat. [less ▲]

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