Implementation of a Web application for management of bovine and pig carcasses classification data in Wallonia

Cellule wallonne - Contrôle du Classement des Carcasses (CW3C

Traçabilité dans la filière viande. I. La traçabilité administrative.

peer reviewedLe secteur de la viande a été secoué ces dernières années par quelques scandales, tels ceux des hormones et de la dioxine, avec pour conséquences une perte de confiance de la part du consommateur et une perturbation du marché de la viande. Pour redresser l’image des produits carnés belges, il est important de pouvoir en déterminer et en garantir l’origine. En Belgique, il existe divers systèmes de traçabilité administrative dont le principal est le système SANITEL qui comprend un système automatisé de traitement de données relatives à l’identification et l’enregistrement des animaux. Au-delà de l’aspect légal et réglementaire, différentes initiatives, visant une amélioration de la qualité, fleurissent : "les labels". Ceux-ci intègrent fréquemment la traçabilité dans leur cahier des charges. La traçabilité administrative n’est pas infaillible, la perte de documents et les fraudes peuvent ternir l’image de celle-ci. C’est pourquoi le système documentaire a été associé aux empreintes génétiques des animaux.

Molecular effective quantification of pathogens and total flora in meat products

CONSALI

Growth monitoring of Listeria monocytogenes and Salmonella spp. according to the packaging technique in pork minced meat

A high level of protection of public health is one of the fundamental objectives of European food laws, as laid down in Regulation (EC) No 2073/2005. Listeria monocytogenes is a pathogen found within the food-processing industries, mainly brought by human, and was responsible of 1,381 confirmed cases of foodborne listeriosis for 2008 in Europe. Salmonella was in 2008, the second most often reported zoonotic disease in humans, and 131,468 confirmed cases of human salmonellosis were reported in Europe. The aim of the present work was to develop and to validate a quicker and more sensitive genetic method for quantification of L. monocytogenes and Salmonella spp. in meat products by the quantitative real-time PCR. After preliminary tests for primers and probes choice, the genetic method was validated with classical microbial methods (ISO 11290-2:1998, ISO 6579) using challenge tests. A mixture of 3 strains was realized for each bacterial genus: 1 referee strain (L. monocytogenesT NTCT 11994 or S. TyphimuriumT ATCC 14028) and 2 lab isolates. Experiments were carried out on pork's irradiated and not irradiated minced meat. These meats were packaged either in expanded polystyrene trays wrapped with permeable stretch film or under modified atmosphere (70% O2/30% CO2) in sealed trays. The initial inoculum (102 cfu.g-1) was homogenized in minced meat before packaging in trays. They were incubated for 14 days, at +5, +8 and +10°C and at +10 and +12°C, for respectively L. monocytogenes and Salmonella spp. In the 2 tested meats, growth speeds as well as the final populations increased according to the temperature. In the not irradiated minced meat, growth speeds of the pathogenic flora as well as the associated final populations were lower than those observed in the irradiated matrices. As soon as the total flora reached its stable growth phase, growths of the various pathogenic stagnated. The growth of the original flora inhibited partially the growth of pathogens inoculated. Generally, growth of the total flora is partially inhibited by modified atmosphere packaging. The analytical methods of molecular biology allow faster and less heavy analyses, in terms of hand of work and execution, than the methods of classic microbiology.CONSALI

Growth monitoring of Listeria monocytogenes and Salmonella spp. according to the packaging technique in pork minced meat

A high level of protection of public health is one of the fundamental objectives of European food laws, as laid down in Regulation (EC) No 2073/2005. Listeria monocytogenes is a pathogen found within the food-processing industries, mainly brought by human, and was responsible of 1,381 confirmed cases of foodborne listeriosis for 2008 in Europe. Salmonella was in 2008, the second most often reported zoonotic disease in humans, and 131,468 confirmed cases of human salmonellosis were reported in Europe. The aim of the present work was to develop and to validate a quicker and more sensitive genetic method for quantification of L. monocytogenes and Salmonella spp. in meat products by the quantitative real-time PCR. After preliminary tests for primers and probes choice, the genetic method was validated with classical microbial methods (ISO 11290-2:1998, ISO 6579) using challenge tests. A mixture of 3 strains was realized for each bacterial genus: 1 referee strain (L. monocytogenesT NTCT 11994 or S. TyphimuriumT ATCC 14028) and 2 lab isolates. Experiments were carried out on pork's irradiated and not irradiated minced meat. These meats were packaged either in expanded polystyrene trays wrapped with permeable stretch film or under modified atmosphere (70% O2/30% CO2) in sealed trays. The initial inoculum (102 cfu.g-1) was homogenized in minced meat before packaging in trays. They were incubated for 14 days, at +5, +8 and +10°C and at +10 and +12°C, for respectively L. monocytogenes and Salmonella spp. In the 2 tested meats, growth speeds as well as the final populations increased according to the temperature. In the not irradiated minced meat, growth speeds of the pathogenic flora as well as the associated final populations were lower than those observed in the irradiated matrices. As soon as the total flora reached its stable growth phase, growths of the various pathogenic stagnated. The growth of the original flora inhibited partially the growth of pathogens inoculated. Generally, growth of the total flora is partially inhibited by modified atmosphere packaging. The analytical methods of molecular biology allow faster and less heavy analyses, in terms of hand of work and execution, than the methods of classic microbiology.CONSALI

Bacterial diversity and its evolution during storage of fresh beef from different origins under different atmosphere and temperature conditions

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature. Two batches of three vacuum packed striploins from United Kingdom and Belgium were obtained from a food wholesaler located in the Walloon Region. Fifteen days after slaughter, the striploins were sliced and individually kept under vacuum for 30 days: i) at −1 °C; ii) at +4 °C and iii) at −1 °C for 15 days and then at +4 °C for 15 days. The bacterial diversity was evaluated by metagenomic approach 15, 30 and 45 days after slaughter. Furthermore, each 15 days part of the vacuum packed striploin slices were repacked under modified atmosphere (70 % O2/30 % CO2), stored at +4 °C for 2 days and at +8 °C for 5 days, and then analyzed. Metagenomic analysis revealed a selection of the initial flora depending on atmosphere and temperature conditions. The development of Lactobacillus algidus was favored in samples preserved under vacuum at −1 °C, while a predominance of Lactococcus piscium was observed for samples stored at +4 °C. Moreover, storage under modified atmosphere favored the development of Leuconostoc gasicomitatum. These microorganisms have already been isolated from beef, but no study has evaluated their role in food conservation. The next step of this study will be to isolate and characterize strains of Lactobacillus algidus from meat and to assess their bioprotective potential.Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations, Projet D31-127

Influence of temperature on conservability of chilled vacuum packed beef from different origins

peer reviewedaudience: researcher, professionalThe objective of this experiment was to study the conservability of chilled vacuum-packed meat depending on storage temperature (–1 °C vs. +4 °C) during the last third of their shelf life. Physicochemical parameters (pH and colour) and microbiological growth (total aerobic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta) of Longissimus dorsi samples from different origins (United Kingdom and Ireland, Australia and Brazil) were measured at: i) 2/3 of their shelf life and ii) the end of their shelf life. Sample bacteria population growing on MRS was identified by API 50 CHL strips. Unlike Irish and British samples, pH of some Australian and Brazilian samples decreased during conservation. The colour of the samples remained stable and it did not seem to be influenced by temperature. All samples conserved at –1 °C presented a satisfactory microbiological quality at the end of their shelf life (British and Irish meat = 35~45 days; Australian meat = 140 days and Brazilian meat = 120 days). On Australian and Brazilian samples, temperature did not influence total aerobic bacteria growth, but conservation at +4 °C favoured lactic acid bacteria and Enterobacteriaceae growth. API 50 CHL strip identifications revealed the presence of bacteria like Lactobacillus brevis, Carnobacterium maltaromaticum and Lactobacillus fermentum, which occur naturally in fresh meat and are known for their bioprotective effect against other microorganisms. Further analyses are being carried out using molecular methods in order to study the initial bacteria population diversity and it evolution during storage.CONSBBB - Conservation longue durée de la viande fraîche de bovins Blanc-Bleu Belge : contraintes, évaluation et recommandation

Chemical composition and antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum in function of harvesting time

BACKGROUND: The aim of present the study was to investigate the chemical composition and the antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum from Benin as affected by harvesting time. The chemical composition of hydrodistillated essential oils were analyzed by GC-FID (gas chromatography – flame ionization detector) and GC-MS (gas chromatography-mass spectrometry). Disc diffusion and broth microdilution assays were used to evaluate the antibacterial activity of essential oils against two foodborne pathogens. RESULTS: Based on the composition analysis, major components were as follows: estragol (43.0 -44.7 %) and linalool (24.6 -29.8 %) in O. basilicum oils; carvacrol (12.0 -30.8 %) and p-cymene (19.5 -26.2 %) in O. canum oils; thymol (28.3 -37.7 %) and γ-terpinene (12.5 -19.3 %) in O. gratissimum oils. The tested oils and their components exhibited notable antimicrobial activities against Listeria monocytogenes and Salmonella typhimurium. The O. canum and O. gratissimum oils collected at 7h and 19h showed significant higher activities against L. monocytogenes and S. typhimurium (MICs and MBCs 0.34 – 2.5 µL/mL) (p < 0.05), whereas O. basilicum showed lower activity (MICs and MBCs 2.0 – 8.0 µL/mL) at any daytime of harvest, the weakest being at 19h (MIC and MBC 12.0 – 32.0 µL/mL). CONCLUSION: The daytime of harvest can influence the composition of oils and their activities on bacteria

Incidence des facteurs d’élevage sur les caractéristiques physico-chimiques et sensorielles de la viande bovine biologique

L’agriculture biologique s’appuie sur un cahier des charges définissant des obligations de moyens de production mais qui ne dit rien sur les qualités spécifiques du produit bio. Cependant, les transformations de la manière d’élever et d’engraisser qu’il implique ont des conséquences sur le type de carcasses obtenues, les techniques de découpes et les caractéristiques de la viande proposée aux consommateurs. La recherche travaille sur la construction d’un ensemble cohérent et crédible de pratiques et de caractéristiques qui puissent être attachées spécifiquement au mode de production, et de consommation de viande bovine biologique. L’objectif est de définir les qualités particulières auxquelles donnent lieu différents itinéraires techniques d’élevage-engraissement conformes au cahier des charges et susceptibles d’induire par rapport au produit standard, une différenciation régulière et suffisante pour qu’il soit à la fois reconnaissable, crédible et appréciable par les consommateurs