Parasitisme dans la filière des produits de la pêche au Maroc : Éléments d'évaluation et de gestion du risque

Cet article décline, d’une part, une évaluation du risque parasitaire dans la filière des produits de la pêche au Maroc et, d’autre part, la détermination en rapport avec la gestion du risque, des implications pour l’autorité compétente nationale et les professionnels découlant des nouvelles dispositions de la réglementation européenne sur les parasites du poisson. Le risque a été évalué par l’étude des données historiques représentées par les notifications du système RASFF (Rapid Alert System for Food and Feed) ainsi que celles des services vétérinaires. Les nouvelles dispositions de la réglementation (règlement n°1276/2011 de la commission du 8 décembre 2011 modifiant l’annexe III du règlement (CE) n°853/2004 du Parlement européen et du Conseil) concerne les traitements visant à tuer les parasites viables dans les produits de la pêche destinés à la consommation humaine, lesquelles dispositions tiennent compte de l’avis scientifique de l’autorité européenne de sécurité des aliments (EFSA, 2010). Mots clés: Evaluation du risque, Parasite, Anisakis, Produits de la pêche, Maroc.   Abstract This article evaluates pest risk in the sector of fishery products in Morocco and its implications for the national authority and professionals, in regard to risk management, from the new provisions of the European regulations on fish parasites. The risk was evaluated by the study of historical data represented by the RASFF notifications (Rapid Alert System for Food and Feed) as well as from veterinary services. The new provisions of EU regulation (Regulation No 1276/2011 of the Commission of 8 December 2011 amending Annex III of Regulation (EC) No 853/2004 of the European Parliament and the Council) regarding the treatment to kill viable pests in fishery products intended for human consumption, which provisions take into account the scientific opinion from the European Food Safety Authority (EFSA, 2010). Keywords: Risk assessment, Parasitic, Anisakis, Fishery products, Morocco. &nbsp

Can volatile organic metabolites be used to simultaneously assess microbial and mite contamination level in cereal grains and coffee beans?

A novel approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-ToFMS) was developed for the simultaneous screening of microbial and mite contamination level in cereals and coffee beans. The proposed approach emerges as a powerful tool for the rapid assessment of the microbial contamination level (ca. 70 min versus ca. 72 to 120 h for bacteria and fungi, respectively, using conventional plate counts), and mite contamination (ca. 70 min versus ca. 24 h). A full-factorial design was performed for optimization of the SPME experimental parameters. The methodology was applied to three types of rice (rough, brown, and white rice), oat, wheat, and green and roasted coffee beans. Simultaneously, microbiological analysis of the samples (total aerobic microorganisms, moulds, and yeasts) was performed by conventional plate counts. A set of 54 volatile markers was selected among all the compounds detected by GC×GC-ToFMS. Principal Component Analysis (PCA) was applied in order to establish a relationship between potential volatile markers and the level of microbial contamination. Methylbenzene, 3-octanone, 2-nonanone, 2-methyl-3-pentanol, 1-octen-3-ol, and 2-hexanone were associated to samples with higher microbial contamination level, especially in rough rice. Moreover, oat exhibited a high GC peak area of 2-hydroxy-6-methylbenzaldehyde, a sexual and alarm pheromone for adult mites, which in the other matrices appeared as a trace component. The number of mites detected in oat grains was correlated to the GC peak area of the pheromone. The HS-SPME/GC×GC-ToFMS methodology can be regarded as the basis for the development of a rapid and versatile method that can be applied in industry to the simultaneous assessment the level of microbiological contamination and for detection of mites in cereals grains and coffee beans

Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents increased gradually throughout ripening. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB-N) increased linearly in fish muscle and brine during ripening. TVB-N determination in the brine could be a feasible monitoring method for degree of ripening