Ctcpa Center Technique Of La Conservation Des Produits Agricoles

Bourg-en-Bresse, France

Ctcpa Center Technique Of La Conservation Des Produits Agricoles

Bourg-en-Bresse, France
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Lerasle M.,University of Nantes | Lerasle M.,French National Institute for Agricultural Research | Federighi M.,University of Nantes | Federighi M.,French National Institute for Agricultural Research | And 9 more authors.
Innovative Food Science and Emerging Technologies | Year: 2014

The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausages packaged under air or modified atmosphere (50% CO2-50% N2) were pressurized at 500 MPa during 5 min at a maximum temperature of 10.5 °C, subsequently allowed to refrigerated storage during 22 days. During storage, samples were tested at time intervals for headspace gas composition, pH, TBARs, Aerobic Mesophilic Counts (AMC) and Lactic Acid Bacteria (LAB) counts. The high pressure treatment could represent an efficient means of extending the microbiological shelf-life, insofar as it reduced and stabilized the AMC and LAB counts. However, the MAP did not further improve the microbial quality. But, still, by limiting lipid oxidation, it remains an essential technology for the control of the organoleptic quality, another important characteristic to consider in shelf-life determinations. Industrial relevance Raw poultry meat and especially raw ground poultry meat, such as raw poultry sausages are highly perishable. Economic challenges and busier lifestyles have consumers seeking out products with longer and longer shelf-lives. Manufacturers have to respond to this demand by improving processes. The use of alternative preservation techniques such as high hydrostatic pressure represents a promising strategy to enhance the shelf-life of meat products and is preferred by consumers to addition of food additives. Modified atmosphere packaging is largely used to extend the shelf-life of processed meat products. Manufacturers may question the relevance of maintaining MAP while introducing a new step of high pressure treatment in their process. This study showed that MAP significantly reduced lipid oxidation. In that way, MAP remains necessary to maintain organoleptic quality of pressurized raw poultry sausages. © 2014 Elsevier Ltd.


Prevost S.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Cayol J.-L.,IRD Montpellier | Zuber F.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Tholozan J.-L.,IRD Montpellier | Remize F.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles
Food Control | Year: 2013

Anaerobic sulfite-reducing bacteria are generally considered as indicators of clostridial contamination in meat products. We reconsidered the relevance of this indicator for crude and pasteurized foie gras. A three-year study was conducted to recover anaerobic sulfite-reducing bacteria from foie gras manufactures. Under anaerobic culture at 37 °C, 98 isolates were obtained from crude or pasteurized foie gras, surfaces and pepper used in the recipe and further identified. Heat-treated products lead to the exclusive isolation of Clostridium strains, but other samples demonstrated a high diversity of non-spore forming bacterial species. The diversity in the Clostridium group was also high, with 14 different species represented from the 49 clostridial isolates, including Clostridium perfringens and psychrotolerant species. All the 12 C. perfringens isolates belonged to type A, but none carried the enterotoxin gene. In addition, none of them was able to grow in foie gras at 8 °C over a 130-days period. Other species were also tested for their ability to grow in these conditions: only three isolates, identified as Clostridium sordellii, Clostridium tertium and Clostridium algidicarnis/putrefaciens, grew at 8 °C, exhibiting 5 to 6 log of population increase in 70 days. Consequently, regarding the risk of product spoilage, we recommend anaerobes enumeration at 37 °C for pasteurized foie gras products, or after a thermal treatment aiming at spore selection, for crude foie gras. © 2012 Elsevier Ltd.


Andre S.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Zuber F.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Remize F.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Remize F.,University of Reunion Island
International Journal of Food Microbiology | Year: 2013

Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pathogen risk related to surviving mesophilic bacterial spores. LACF are also often submitted to additional incubation conditions, typically 55. °C for 7. days, to monitor spoilage by thermophiles. In this study we identified the bacterial species responsible for non-stability after prolonged at 55. °C of incubation of LACF from 455 samples collected from 122 French canneries over 10. years.Bacteria were identified by microsequencing or a recent developed tool for group-specific PCR detection (SporeTraQ™). A single species was identified for 93% of examined samples. Three genera were responsible for more than 80% of all non-stability cases: mostly Moorella (36%) and Geobacillus (35%), and less frequently Thermoanaerobacterium (10%). The other most frequent bacterial genera identified were Bacillus, Thermoanaerobacter, Caldanaerobius, Anoxybacillus, Paenibacillus and Clostridium.Species frequency was dependent on food category, i.e. vegetables, ready-made meals containing meat, seafood or other recipes, products containing fatty duck, and related to the intensity of the thermal treatment applied in these food categories. The spore heat resistance parameters (D or δ and z values) from 36 strains isolated in this study were determined. Taken together, our results single out the species most suitable for use as indicators for thermal process settings. This extensively-documented survey of the species that cause non-stability at 55. °C in LACF will help canneries to improve the management of microbial contamination. © 2013 Elsevier B.V.


Sevenier V.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Delannoy S.,French Agency for Food | Andre S.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Fach P.,French Agency for Food | And 2 more authors.
International Journal of Food Microbiology | Year: 2012

Two categories of vegetables (carrots and green beans) that are widely used in the manufacture of canned food were surveyed for their spore contamination. Samples were recovered from 10 manufactures spread over all producing areas in France. Two samples over 316 raw vegetables collected were found positive for botulinum neurotoxin producing Clostridia spores as tested by PCR-based GeneDisc assay. Both positive samplestested positive for the type B neurotoxin gene (bont/B). In parallel, heat-resistant spores of thermophilic bacteria that are likely to be associated with canned food spoilage after prolonged incubation at 55 °C were surveyed after specific enrichment. Prevalence varied between 1.6% for Moorella thermoacetica/thermoautotrophica in green bean samples and 8.6% for either Geobacillus stearothermophilus or Thermoanaerobacterium spp. in carrot samples. Vegetable preparation, e.g. washing and edge cutting, considerably reduced spore contamination levels. These data constitute the first wide examination of vegetables specifically cultivated for industrialpurposes for their contamination by spores of thermophilic bacterial species. © 2012 Elsevier B.V.


Prevost S.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Andre S.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Remize F.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles
Current Microbiology | Year: 2010

Thermophilic bacteria that form highly heat-resistant spores constitute an important group of spoilage bacteria of low-acid canned food. A PCR assay was developed in order to rapidly trace these bacteria. Three PCR primer pairs were designed from rRNA gene sequences. These primers were evaluated for the specificity and the sensitivity of detection. Two primer pairs allowed detection at the species level of Geobacillus stearothermophilus and Moorella thermoacetica/thermoautrophica. The other pair allowed group-specific detection of anaerobic thermophilic bacteria of the genera Thermoanaerobacterium, Thermoanaerobacter, Caldanerobium and Caldanaerobacter. After a single enrichment step, these PCR assays allowed the detection of 28 thermophiles from 34 cans of spoiled low-acid food. In addition, 13 ingredients were screened for the presence of these bacteria. This PCR assay serves as a detection method for strains able to spoil low-acid canned food treated at 55°C. It will lead to better reactivity in the canning industry. Raw materials and ingredients might be qualified not only for quantitative spore contamination, but also for qualitative contamination by highly heat-resistant spores. © 2010 Springer Science+Business Media, LLC.


Georgousopoulou I.-N.,National Technical University of Athens | Vouyiouka S.,National Technical University of Athens | Dole P.,Ctcpa Center Technique Of La Conservation Des Produits Agricoles | Papaspyrides C.D.,National Technical University of Athens
Polymer Degradation and Stability | Year: 2016

The thermo-mechanical degradation and recyclability of poly(butylene succinate) (PBS) have been investigated by means of consecutive extrusion cycles under different temperature profiles, in order to simulate reprocessing intensive conditions. Herein it was found that PBS, when reprocessed at temperatures higher than 190 °C, suffers from branching/recombination degradation reactions, resulting in extrudates of higher solution viscosity, and of bimodal distribution of molar masses. When typical stabilizers (Irganox® 1010, Irgafos® 168) were added, the thermo-mechanical degradation of PBS was significantly suppressed, revealing the radical character of the pertinent degradation reactions. The incorporation of stabilizers at the level of 0.1% efficiently maintained polymer properties through reprocessing, while the higher concentration of 0.5% had a negative impact on extrudates quality. On thermal properties basis, degraded and stabilized PBS exhibited similar melting and degradation points compared to virgin material, showing its possibility for mechanical recycling. However, the induced degradation resulted in accelerated melt crystallization and lower degree of crystallinity, which might be attributed to the nucleating effect of the formed branches. The addition of stabilizers restricted the increase of the melt crystallization rate, and the relevant melt behavior was found similar to virgin material. © 2016 Elsevier Ltd.


PubMed | Ctcpa Center Technique Of La Conservation Des Produits Agricoles
Type: Journal Article | Journal: International journal of food microbiology | Year: 2012

Two categories of vegetables (carrots and green beans) that are widely used in the manufacture of canned food were surveyed for their spore contamination. Samples were recovered from 10 manufactures spread over all producing areas in France. Two samples over 316 raw vegetables collected were found positive for botulinum neurotoxin producing Clostridia spores as tested by PCR-based GeneDisc assay. Both positive samplestested positive for the type B neurotoxin gene (bont/B). In parallel, heat-resistant spores of thermophilic bacteria that are likely to be associated with canned food spoilage after prolonged incubation at 55 C were surveyed after specific enrichment. Prevalence varied between 1.6% for Moorella thermoacetica/thermoautotrophica in green bean samples and 8.6% for either Geobacillus stearothermophilus or Thermoanaerobacterium spp. in carrot samples. Vegetable preparation, e.g. washing and edge cutting, considerably reduced spore contamination levels. These data constitute the first wide examination of vegetables specifically cultivated for industrialpurposes for their contamination by spores of thermophilic bacterial species.


PubMed | Ctcpa Center Technique Of La Conservation Des Produits Agricoles
Type: Evaluation Studies | Journal: Current microbiology | Year: 2010

Thermophilic bacteria that form highly heat-resistant spores constitute an important group of spoilage bacteria of low-acid canned food. A PCR assay was developed in order to rapidly trace these bacteria. Three PCR primer pairs were designed from rRNA gene sequences. These primers were evaluated for the specificity and the sensitivity of detection. Two primer pairs allowed detection at the species level of Geobacillus stearothermophilus and Moorella thermoacetica/thermoautrophica. The other pair allowed group-specific detection of anaerobic thermophilic bacteria of the genera Thermoanaerobacterium, Thermoanaerobacter, Caldanerobium and Caldanaerobacter. After a single enrichment step, these PCR assays allowed the detection of 28 thermophiles from 34 cans of spoiled low-acid food. In addition, 13 ingredients were screened for the presence of these bacteria. This PCR assay serves as a detection method for strains able to spoil low-acid canned food treated at 55C. It will lead to better reactivity in the canning industry. Raw materials and ingredients might be qualified not only for quantitative spore contamination, but also for qualitative contamination by highly heat-resistant spores.


PubMed | Ctcpa Center Technique Of La Conservation Des Produits Agricoles
Type: Journal Article | Journal: International journal of food microbiology | Year: 2013

Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pathogen risk related to surviving mesophilic bacterial spores. LACF are also often submitted to additional incubation conditions, typically 55 C for 7 days, to monitor spoilage by thermophiles. In this study we identified the bacterial species responsible for non-stability after prolonged at 55 C of incubation of LACF from 455 samples collected from 122 French canneries over 10 years. Bacteria were identified by microsequencing or a recent developed tool for group-specific PCR detection (SporeTraQ). A single species was identified for 93% of examined samples. Three genera were responsible for more than 80% of all non-stability cases: mostly Moorella (36%) and Geobacillus (35%), and less frequently Thermoanaerobacterium (10%). The other most frequent bacterial genera identified were Bacillus, Thermoanaerobacter, Caldanaerobius, Anoxybacillus, Paenibacillus and Clostridium. Species frequency was dependent on food category, i.e. vegetables, ready-made meals containing meat, seafood or other recipes, products containing fatty duck, and related to the intensity of the thermal treatment applied in these food categories. The spore heat resistance parameters (D or and z values) from 36 strains isolated in this study were determined. Taken together, our results single out the species most suitable for use as indicators for thermal process settings. This extensively-documented survey of the species that cause non-stability at 55 C in LACF will help canneries to improve the management of microbial contamination.

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