References of "Scippo, Marie-Louise"
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See detailInfluence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2014, August)

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid ... [more ▼]

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

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See detailProduction and microbiological evaluation of three types of "Dèguè", a local fermented drink made from milk in Benin
Tchekessi, Célestin; Bokossa, Auréole; Agbangla, Clément et al

in International Journal of Multidisciplinary and Current Research (2014), 2

This study consists to finalize some technologies for the production of a fermented drink called dèguè. This drink is widely consumed in Benin and other countries in sub-Saharan Africa. Following three ... [more ▼]

This study consists to finalize some technologies for the production of a fermented drink called dèguè. This drink is widely consumed in Benin and other countries in sub-Saharan Africa. Following three different technologies, we had produced three (03) types of dèguè respectively with maize flour, sorghum and millet. These types have been analyzed and their microbiological characteristics were evaluated. The microbiological analysis results obtained from the experiments have shown that lactic acid bacteria, yeasts and molds were the dominant microflora of dèguè and varied respectively 7.22log10UFC/g to 7.55log10UFC/g for lactic acid bacteria and 7.78log10UFC/g to 8.44log10UFC/g for yeasts and molds. Moreover, the statistical analysis of these results showed that there was no significant difference at 5% (p <0.05) between the three types of dèguè. The values of lactic acid bacteria obtained were consistent with the standard (≥ 107/g) attached to the yoghurt. No type contained neither total coliforms nor thermotolerant coliforms. The products (dèguès) were also free of pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus and Salmonella. [less ▲]

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See detailIsolation and Quantification of Lactic Acid Bacteria from Traditional Fermented Products in Benin
Tchekessi, C.K.C.; Bokossa, I.Y; Azokpota, P. et al

in International Journal of Current Microbiology and Applied Sciences (2014), 3(11), 1-8

In Africa, fermented food products are particularly used as weaning foods for young children, pregnant women and the seniors. In Benin, most of these cereals-based foods are manufactured and sold around ... [more ▼]

In Africa, fermented food products are particularly used as weaning foods for young children, pregnant women and the seniors. In Benin, most of these cereals-based foods are manufactured and sold around the streets. These are ablo, dèguè, akpan, abotin, gowé etc ... This study focused on the isolation and enumeration of bacteria and yeast from twenty six (26) samples of traditional African fermented foods. Decimal dilution method allowed us to isolate a total of 42 different strains of microorganisms among which we counted 30 lactic acid bacteria. They confirmed their biological potential by expanding in selective medium MRS. When they were then subjected to screening, the medium of MRS-broth-starch agar, and eight (08) of the isolated strains tested showed their characters of amylolytic strains. The eight strains isolated were tested and finally cultivated at temperatures and pH ranging respectively from 30°C to 60°C and 3.0 to 6.5. These eight (08) amylolytic lactic acid bacteria (ALAB) synthesized enzyme amylase both inside and outside the bacterial cell with a very interesting activity value. The temperature limit between 40 and 45°C is best for the bacteria 26.2, B16 and B18 while the optimum pH for amylase synthesis is between 4.0 and 4.5 for the same microorganisms that have given the largest values of enzyme activity. The best strains 26.2, B16 and B18 secrete more enzymes in extracellular medium than intracellular. [less ▲]

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See detailSteroid-like activity of migration products from non polycarbonate plastic baby bottles.
Simon, Coraline ULg; Onghena, Matthias; Covaci, Adrian et al

Poster (2014)

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See detailEffect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Kpoclou, Euloge; Anihouvi, Victor; Azokpota, Paulin et al

in Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31(7), 1212-1218

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See detailEffect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Kpoclou, Euloge; Anihouvi, Victor; Azokpota, Paulin et al

in Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31(7), 1212-1218

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See detailEffect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Kpoclou, Euloge; Anihouvi, Victor; Azokpota, Paulin et al

in Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31(7), 1212-1218

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See detailEffect of land use on pollution status and risk of fish endocrine disruption in small farmland ponds
Mandiki; Gillardin; Martens et al

in Hydrobiologia (2014), 723

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See detailDioxins and polychlorinated biphenyls contamination in poultry liver related to food safety - A review
Ghimpeteanu, Oana-Margarita; Militaru, Manuella; Scippo, Marie-Louise ULg

in Food Control (2014), 38

The present article reviews the most important scientific literature on dioxins and PCBs found in poultry liver and their relation with food safety and consumers’ health. Dioxins and polychlorinated ... [more ▼]

The present article reviews the most important scientific literature on dioxins and PCBs found in poultry liver and their relation with food safety and consumers’ health. Dioxins and polychlorinated biphenyls (PCBs) are persistent organic pollutants with high chemical stability; they are lipophilic compounds and they are not destroyed by microbial, photochemical, chemical or thermal degradation. Dioxins and PCBs are ubiquitous environmental contaminants, which are present in all marine plant and animals, birds, mammals and humans and bioaccumulate through the food chain. In the last years, there has been concern regarding food contamination with different chemical substances and their effect on food safety. More particularly, at the end of the 20th and the beginning of the 21st century, there were a series of incidents related to dioxin and PCBs, which directly affected human or contaminated the soil and accumulated in feed and then in food products, such as poultry liver. It was shown in case of dioxin incident that tetra and penta-chlorinated congeners (the most toxic ones) accumulates selectively in poultry livers. Maximal concentrations have been fixed in the European legislation for dioxins and PCBs in food from animal origin, in order to protect the consumer. Data about background poultry liver contamination are scarce and the few available show levels below the legal limit for dioxins, but data are still lacking for DL-PCBs. [less ▲]

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See detailMicrobial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C
Dergal, Nadir; Abi-Ayad, S.M.E.-A.; Degand, Guy ULg et al

in African Journal of Food Science (2013), 7(12), 498-507

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See detailStudy of the estrogenicity of pure compound migrate from plastic food contact materials
Simon, Coraline ULg; Oghena, M.; Covaci, A. et al

Poster (2013, September 19)

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See detailStudy of the toxicity of migration products from food contact materials for children under 3 years old
Simon, Coraline ULg; Oghena, M.; Covaci, A. et al

Poster (2013, April 18)

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See detailHydrocarbons contamination of smoked shrimp, an expanding food condiment in Beninese local markets
Kpoclou, Euloge; Brose, François ULg; Anihouvi, V.B. et al

Poster (2013, April 18)

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See detailValidation of a LC-MS analytical method for the measurement of aldehydes in meat and oil
Tihon, Angélique; Douny, Caroline ULg; Bayonnet, Pierre ULg et al

Poster (2013, April 18)

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See detailDevelopment of an analytical method to detect metabolites of nitrofurans. Application to the study of furazolidone elimination in Vietnamese black tiger shrimp (Penaeus monodon)
Douny, Caroline ULg; Widart, Joëlle ULg; De Pauw, Edwin ULg et al

in Aquaculture (2013), 376-379

Nitrofurans, banned antibiotics in European Union (EU), have often been found in imported aquaculture products in the past and are still found nowadays according to the Rapid Alert System for Feed and ... [more ▼]

Nitrofurans, banned antibiotics in European Union (EU), have often been found in imported aquaculture products in the past and are still found nowadays according to the Rapid Alert System for Feed and Food (RASFF) of the European Commission. A quantitative method based on liquid chromatography coupled to isotopic dilution tandem mass spectrometry (LC–IDMS/MS) was developed for the determination of the residues of four nitrofuran antibiotic residues in shrimps. The experimental protocol consisted of an acid-catalysed release of protein-bound metabolites, followed by derivatisation with 2-nitrobenzaldehyde (NBA). Then, a double liquid–liquid extraction with ethyl acetate was performed before LC–IDMS/MS analysis by positive electrospray ionisation (ES+) with multiple reaction monitoring (MRM) of two transitions per compound. An “in-house” validation of the method for shrimp analysis was conducted according to the EU criteria for the analysis of veterinary drug residues in foods. The decision limits (CCalpha) were 0.08–0.36 µg kg -1 and the detection capabilities (CCbeta) were 0.12–0.61 µg kg-1, which are both below the minimum required performance limit (MRPL) set at 1 µg kg -1 by the EU. The developed method was applied to evaluate the elimination of furazolidone residues in shrimp muscles after a contamination experiment. After 28 days of decontamination, a concentration of 115 µg kg-1 of furazolidone metabolite 3-amino-2-oxazolidinone (AOZ) was still measured in shrimp muscle. [less ▲]

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See detailRemoval of natural hormones in dairy farm wastewater using reactive and sorptive materials
Cai; Phillips; Elliott et al

in Science of the Total Environment (2013), 461-462

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See detailMicrobiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets
Kpoclou, Euloge Y.; Anihouvi, Victor B.; Azokpota, Paulin et al

in Food and Public Health (2013), 3(6), 277-283

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were ... [more ▼]

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were evaluated for safety assessment using standard methods. Regarding the microbiological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit of 106 UFC/g for Aerobic Mesophilic Bacteria and 104 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aromatic hydrocarbon (PAHs) were detected in the samples examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg-1 and 490 μg kg-1respectively) exceeding the European maximal limit (5.0 μg kg-1 and 30 μg kg-1). This study showed that smoked shrimps may be generally safe from a microbiological point of view, but they constitute a large source of exposure to possible carcinogenic PAHs. [less ▲]

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