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Sohier D.,ADRIA Food Technology Institute | Riou A.,ADRIA Food Technology Institute | Postollec F.,ADRIA Food Technology Institute
Current Opinion in Food Science | Year: 2016

Advances in genomic, transcriptomic, proteomic and other Omics technologies have automated analyses and generated huge amount of data. Pooling multi-Omic data requires harmonisation and standardisation in order to widely use bioinformatics platforms, store, process and visualise the biological insight and profile microbial global responses. Globalisation of the food market and growing human population will require sustainable food production and consumption. Systematic food screening using affordable and powerful Omic-based technologies will surely improve microbial risk-benefit assessment. Other scenarios may emerge but this is at least the projection proposed here by the authors, on the basis of the current state of the art technologies for selected key microorganisms. These include Listeria monocytogenes and Bacillus cereus, covering both food spoilage as well as probiotic strains.How will the deluge of Omics data be integrated in the food chain analysis in 2050? What will a typical day in a routine food analysis laboratory in 2050 look like? Time will tell but in the meantime, we hope you will enjoy this short vision of a realistic and eco-conceived future in Paris smart city 2050. © 2016 Elsevier Ltd.

Valerio F.,National Research Council Italy | Di Biase M.,National Research Council Italy | Huchet V.,ADRIA Food Technology Institute | Desriac N.,ADRIA Food Technology Institute | And 4 more authors.
Food Microbiology | Year: 2014

This study aims at the characterisation of growth behaviour of three strains of Bacillus amyloliquefaciens, isolated from ropy bread (ATCC8473), wheat grain (ISPA-S109.3) and semolina (ISPA-N9.1) to estimate rope spoilage risk in pan bread during shelf-life using the Sym'Previus tool. Cardinal values and growth/no growth boundaries were determined in broth, while artificial spore inoculations were performed in dough for various pan bread recipes to compare experimental counts with in silico growth simulations. Finally, two storage scenarios were tested to determine the probability to reach a spoilage threshold during bread shelf-life. Similarly to the safety criteria fixed for Listeria monocytogenes contamination in foodstuff complying with EC regulation, a potential rope spoilage threshold was arbitrary fixed at 5 log CFU/g for B. amyloliquefaciens. This study further underlines a higher rope spoilage potential of the ISPA strains as compared to the ATCC strain, thus emphasizing the interest to characterise both wild strains and reference strain to account for biological variability. In conclusion, this study showed that available decision making tools which are largely recognized to predict behaviour of pathogenic strains, shall also be used with spoilage strains to help maintain food quality and extend shelf-life. © 2014 Elsevier Ltd. All rights reserved.

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