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Food safety

Activities

  • Culture collections (stored at -80 °C)
  • Research, identification and typing? of microorganisms :

  • Bacteria
  • Moistures
  • Yeasts

On food products, equipment surfaces (steel, wood) or on environment, sludge, health care products (implants, ...), others devices or materials ...

  • Bacterial typing:

  • ECP (genomic profiles)
  • PCR, RAPD 
  • Microbiological biofilm:

  • Physical treatments (Gamma, E Beam, XRay irradiation treatment,...)
  • Chemical treatments (ozone, additives, ...)
  • Biological treatments (bacteriocin, technological flora , enzymatic system,...)
  • Technological useful microorganisms , characterisations and integration in industrial processes (bacteria, moulds, yeast ...)

  • Preservation assays : definition of the use-by-dates, Shelf Life Durability Studies, stability assay

  • Research of microbiological contamination sources in industry or along an agro-alimentary die.

  • Challenge tests - Growth Test

  • Durability study:

  • pH min, opt, max
  • Aw min, opt, max
  • T° C min, opt, max
  • Sterility assay

  • Enrichment of microbiological data base Microbiologie Sym' Previus

  • Predictive modelling in foods

  • Antiseptic substance validation assays (disinfecting, essential oils products)

  • Studies of inhibition process efficiency against pathogenic bacteria (Campylobacter, Salmonella, Listeria monocytogenes, Escherichia coli 0157:H7, ...) and spoilage flora(Pseudomonas, Brochotrix, ...)

Implemented tools

  • Laboratories L2 and L3  [Virtual visit]

  • Bioscreen (200 wells- 200 parameters)

  • Epifluorescence microscope

  • Sweating chambers (Temperature - Atmosphere - 3 gas )

  • Climatic chamber (Temperature - Relative Moisture)

  • Thermocyclers 

  • Pulsed electrophoresis

  • Microorganism identification software, intercomparison of genomic profils software

  • Fermentors

  • Controlled atmosphere (Oxygen, Nitrogen, Carbon Dioxide, ...) and vacuum setting packaging device