Reference : Microbiological Analyses of Raw Milk Cheeses from Walloon Farms
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/75990
Microbiological Analyses of Raw Milk Cheeses from Walloon Farms
English
Sanchez-Alcaraz, Maria-Thérésa mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Godrie, Thérèse mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Helleputte, Murielle [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Di Tanna, Sybille mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Belleflamme, Christel mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Sindic, Marianne mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
16-Sep-2010
A0
No
No
15th Conference of Food Microbiology
du 16 septembre 2010 au 17 septembre 2010
Université de Liège et Université de Gand
Gand
Belgium
[en] Raw milk ; Cheese ; Listeria monocytogenes ; Salmonella ; Escherichia coli ; Coagulase-positive Staphylococci ; HACCP
[en] For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their partners, the Process and Quality Engineering Laboratory in the Department of Food Technology of the Agricultural University of Gembloux is in charge of the hygienic supervision, ensuring the implementation of self-evaluation systems based on the HACCP principles and good hygiene practice guidelines. For four years, the CQPF has been following almost a hundred Walloon cheesemaking artisans using raw milk from cow, goat and ewe. According to the Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, analyses of microbiological pathogens have to be performed regularly to guarantee healthy and hazard free raw milk products. The results of microbiological analyses from raw milk cheeses of our artisans between January 2007 and June 2010 are presented below. We were interested on showing firstly, if the quality of the Walloon cheeses follow the standards of food safety criteria established by the European regulation, and secondly, if there is a trend for pathogen contamination throughout the year.
Process and Quality Engineering Laboratory, Food Technology Department, Gembloux Agro-Bio Tech, ULg, Belgium, 081/62.23.17
Régione Wallonne ; DIRECTION GÉNÉRALE OPÉRATIONNELLE DE L’AGRICULTURE, DES RESSOURCES NATURELLES ET DE L’ENVIRONNEMENT
Cellule Qualité Produits Fermiers
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/75990

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