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Improvement of the hygienic quality of raw milk, cheese made with raw milk, meat and meat products based on a new microbiological standard, the bifidobacteria.

Objective

A new methodology is developed using bifidobacteria for improving hygienic quality of raw milk, raw milk cheese, meat and meat products. Bifidobacteria represent one of the major bacterial groups in the human as well as the animal intestine. It was also shown that Bifidobacterium species originating from human are different from those originating from animal. This methodology will quantify and identify at species level the bifidobacteria isolated from food and environment. This will
(i) indicate the source of contamination (raw material, personnel)
(ii) ensure traceability of the contamination along the entire food processing chain from raw material to food product.

The development of molecular methods as Polymerase Chain Reaction (PCR) will enable the use of this test in routine diagnostic during food processing. In conclusion, a modification of the European directives 92/46 and 94/65 concerning the microbiology of these food products will be proposed.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Institut National de la Recherche Agronomique (INRA)
Address
147 Rue De L'université
75341 Paris
France

Participants (6)

FROMAGERIE DE LA VALLE DE CLRIS S.A.
France
Address
Allte Du Jeu D'arc
02207 Soissons
JOHANN ANDERT FLEISCHWAREN AG
Austria
Address
Iz-noe/sued, Str. 3, Obj. 16
2355 Wiener Neudorf
L'ETOILE DU VERCORS
France
Address
Fromagerie L'etoile Du Vercors
38680 Chatelus
LABORATOIRES ANIOS S.A.
France
Address
Pavt Du Moulin
59260 Hellemmes
UNIVERSITE DE LIEGE*ULG
Belgium
Address
Place Du 20 Aout 7
4000 Liege
UNIVERSITY OF VETERINARY MEDICINE VIENNA
Austria
Address
11,Veterinaerplatz 1
1210 Wien