Transcript Diapositive 1 - T R U E F O O D

BIO-PRESERVATION OF PORK
CARCASSES/MUSCLES TISSUES BY
LACTIC ACID BACTERIA
Marina Rivollier ([email protected]), Souad Christieans
TRUEFOOD (Traditional United Europe Food) PROJECT IN A FEW WORDS
*4 years: May 2006-April 2010
*31 partners of European Union
*Main thematic: to improve quality and safety and introduce innovation into Traditional European Food
production systems through research, demonstration, dissemination and training activities.
OUR OBJECTIVE IN TRUEFOOD PROJECT
Improving microbial safety of traditional food products of animal origin through the Biopreservation of
Pork Muscles by Lactic Acid Bacteria (LAB)
METHODS
* Evaluation of the antagonistic effect of 8 LAB strains against Listeria monocytogenes and
Staphylococcus aureus in pork muscles matrix by challenge-test (artificial inoculation):
 Inoculation of these strains in standard meat or axenic meat in combination with four
conditions of storage:
- 2 packagings: under air or vacuum,
- 2 temperatures: 3°C or 8°C (T°C of a household refrigerator)
* Determination of the optimal conditions -method and density of inoculation- to allow a
good inhibition of LAB:
- Levels of inoculation tested: 104, 106 and 108 cfu/cm²
- Methods tested: Soaking during 15, 30 and 60 seconds and Spraying
RESULTS
Selection of 4 LAB strains potentially interesting to reduce pathogens: one Lactobacillus farciminis
and three Lactobacillus sakei
Optimal conditions of treatment:
- A high level of inoculation of LAB strains (10 6/8cfu/cm²)
- 2 methods of inoculation efficient (Soaking for 30s & Spraying)
2,5
A
2
1,5
1
0,5
1,5
1
0,5
Days
Days
0
0
-0,5
B
2
log C/C0
logC/C0
2,5
D0
D3
D7
-0,5
D0
D3
D7
Growth of L. monocytogenes alone or associated with a Lactobacillus sakei strain inoculated at two inoculum levels (10^4
cfu/mL and 10^8 cfu/mL) by soaking 30s (A) and spraying (B). Tests performed on pork muscles packaged under air and
stored at 8° C
TRUEFOOD – “Traditional United Europe Food” is an Integrated Project financed by the European Commission under the
6th Framework Programme for RTD- Contract n° FOOD-CT-2006-016264
The information in this document reflects only the author’s views and the Community is not liable for any use that may be
made of the information contained therein
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