Laboratory for Food Microbiology and Food Preservation (LFMFP) Devlieghere F., Uyttendaele M & Debevere J.

Transcription

1 Laboratory for Food Microbiology and Food Preservation (LFMFP) Devlieghere F., Uyttendaele M & Debevere J. Department of Food Safety and Food Quality Faculty of Bio-science engineering Ghent University

2 Department of Food Safety and Food Quality Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren Laboratory for Food Microbiology and Food Preservation J. Debevere, F. Devlieghere & M. Uyttendaele Laboratory for Food Technology and Engineering K. Dewettinck

3 Department of Food Safety and Food Quality Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren Laboratory for Food Microbiology and Food Preservation J. Debevere, F. Devlieghere & M. Uyttendaele Laboratory for Food Technology and Engineering K. Dewettinck

4 Laboratory for Food Microbiology and Food Preservation Mission Focus = gathering knowledge (know-how and especially know why) on the behaviour of microorganisms during harvesting/slaughtering processing storage distribution preparation

5 Laboratory for Food Microbiology and Food Preservation Mission Know-how and know-why on? Preservation of food products Predictive modelling (shelf-life and safety) Mild preservation / decontamination techniques Mechanisms of microbial spoilage Microbial food safety and microbial analysis Alternative (rapid) methods of detection Behaviour (growth conditions, virulence) and prevalence/transmission of new emerging pathogens Quality assurance and risk analysis in the food sector Quality assurance systems: HACCP, BRC, Microbial risk assessment

6 Laboratory for Food Microbiology and Food Preservation Mission Intensive cooperation with a lot of scientific partners Within the Department of Food Safety and Food Quality Within Fac. Bioscience Engineering and within Ghent University (Food2Know-network) Outside Ghent University: ILVO, Hogeschool Gent, Hogeschool West-Vlaanderen, KULeuven, VITO, KVL,. Close collaboration with the food industry and its suppliers as well as with the government through the integrated accreditated laboratory, QA-team, Pack4Food

7 Laboratory for Food Microbiology and Food Preservation education research services

8 Laboratory for Food Microbiology and Food Preservation education

9 Courses given by LFMFP Food microbiology and analysis Molecular microbiology Meat and meat products Food Microbiology Fisheries and fishery products Bioproducttechnologie Kwaliteitszorg en risico-analyse in de agro-voedingssector Levensmiddelenmicrobiologie en conservering Microbiële analyse van levensmiddelen Technologie van vis Vleeskennis en vleestechnologie Practica: TVB-TMA Sensoriek

10 Laboratory for Food Microbiology and Food Preservation research

11 Most important research topics Predictive microbiology (modelling) Packaging of food products: MAP, active and intelligent packaging Microbial spoilage phenomena Decontamination techniques New preservation techniques: biopreservation Mould growth and mycotoxin production Rapid detection methods for food pathogens (incl. viruses) and microbial toxins in foods Prevalence and behaviour of food pathogens in food and production environments Stress resistance and virulence of foodborne pathogens Microbial risk assessment

12 Research project with regard to fish and fishery products Doctoraal onderzoek MSc. G. Boskou (1998) Reductie van bacterieel bederf geassocieerd met de trimethylamineoxide-afhankelijke respiratie in visfilets verpakt onder gemodificeerde atmosfeer Boskou, G. and Debevere, J. Shelf life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres. Food additives and Contaminants, 17, 17-25, 2000 Boskou, G. & Debevere, J.In vitro study of TMAO reduction by Shewanella putrefaciens isolated from cod fillets packed in modified atmosphere. Food additives and contaminants, 15, , 1998.

13 Spoilage mechanisms of food products Contaminating microorganisms Environment -ph, a w, T, preservatives - atmosphere: CO 2, O 2 Specific Spoilage Organisms (SSO) Specific spoilage metabolites Food composition -C-sources -Proteins -Minor elements

14 Bacterial spoilage of marine fish Initially (aerobic conditions): aerobic organisms use carbohydrates and lactate and produce CO 2 and H 2 O decrease in Eh (surface) Decreased Eh favoures facultative anaerobic bacteria (Shewanella putrefaciens and Enterobacteriaceae), reducing TMAO to TMA: TMAO- CH 3 CHOHCOOH + (CH 3 ) 3 NO CH 3 COCOOH + (CH 3 ) 3 N + H 2 O lactic acid TMAO reductase pyruvate TMA CH 3 COCOOH + (CH) 3 NO + H 2 O CH 3 COOH + (CH 3 ) 3 N + CO 2 + H 2 O pyruvate TMAO acetic acid TMA Unpleasant fishy odour

15 Bacterial spoilage of marine fish Breakdown of amino acids: deaminase R - CH 2 - CH (NH 2 ) - COOH RCH 2 - CO - COOH + NH 3 oxidative α-ceto-acid decarboxylase decarboxylase oxydase R - CH 2 - CH 2 - NH 2 RCH 2 - COOH + NH 3 amine fatty acid

16 80 A 60 B mm 40 mm ,00 2,00 4,00 6,00 8,00 10,00 12,00 14,00 Time (days) 0 0,00 2,00 4,00 6,00 8,00 10,00 12,00 14,00 Time (days) 70 C D mm mm ,00 5,00 10,00 15,00 20,00 Time (days) 0 0,00 5,00 10,00 15,00 20,00 25,00 30,00 Time (days) Evolution of the concentrations (mm) of TMA-N ( ), acetate ( ), lactate ( ) in a buffered fish extract at 4 C inoculated with Lab. Shewanella Food Microbiol baltica & in Preservation 100% of N2 Dept and Food 0% Safety (v/v) acetate and Food (A), Quality air and - Fac. 0% Bio- (v/v) acetate (B), 100% of N2 and 0.1% Science (v/v) acetate Engineering (C) and 100% of N2 and 0.25% (v/v) acetate (D)

17 Molecular detection of Noroviruses in foods Viruses can not replicate in food Low infectious dose Stability/resistance RT-PCR Food matrix NO STANDARD METHOD AVAILABLE Koopmans & Duizer, 2004 Detection on diluted stool: -6 Detection on raspberries: RT-PCRU Bl

18 Laboratory for Food Microbiology and Food Preservation services

19 Services Accreditated laboratory for microbiological analyses of food products Troubleshooting in order to respond to specific problems in the food industry Quality management Implementation of quality assurance systems in the food industry, hazard identification and risk analysis Pack4Food Innovation through packaging of food products

20 Services: accreditated laboratory Accreditation certificate obtained by the Minister of Economy on advice of the Accreditation Bureau (BELAC) that the laboratory has the competence to perform microbiological analysis of foods and drinking water in accordance with the requirements of the EN ISO/IEC 17025:2000

21 Services: accreditated laboratory Scope of the laboratory Spoilage organisms - total aerobic and anaerobic count, spores of aerobic and anaerobic organisms - yeasts and molds, osmophilic yeasts - lactic acid bacteria - sulphite reducing clostridia and spores Hygiene indicators - Enterobacteriaceae, coliforms, thermotolerant (fecal) coliforms, Escherichia coli - Enterococci Foodborne pathogens - Salmonella spp. - Listeria spp. and Listeria monocytogenes - Campylobacter jejuni/coli - Escherichia coli O157 - coagulase positive Staphylococcus aureus - Bacillus cereus and spores - Clostridium perfringens and spores - Enterobacter sakazakii - Detection of Staphylococcus aureus and Bacillus cereus toxins

22 Services: accreditated laboratory Challenge testing of Listeria monocytogenes in ready-to-eat food products Research support Follow-up of recent developments in officially recognized ISO methods Optimization and evaluation of alternative (rapid) detection methods for foodborne pathogens Characterization of emerging pathogens: prevalence, growth and survival, virulence

23 Services: troubleshooting Both short and long-term projects in the field of food microbiology and food preservation to respond to specific problems in the food industry: - Determination of the shelf life based on realistic criteria - Evaluation of decontamination techniques to improve microbial quality - Research and development of minimally processed foods (natural antimicrobial agents, hurdle technology) - Chemical preservation / Biopreservation - Identification of specific spoilage organisms - Surveillance and control of food borne pathogens in foods and the production environment. - Packaging: modified atmosphere packaging, active and intelligent packaging custom-made made step by step intensive scientific counselling multidisciplinary

24 Services: Quality management Service to individual food companies, food federations but also suppliers of the food industry on aspects of hygiene, food safety, food quality, quality asurance and quality management systems coaching, guidance and advice education and training auditing dr. ir. Liesbeth Jacxsens ir. Eva Moens ir. Veerle Van Hoecke Prof. dr. ir. J. Debevere

25 Services: Pack4Food = a consortium consisting of several centres of excellence, network organisations and companies, founded in the framework of the IWT-TD-project: Innovate through the packaging of food products. dr. ir. Peter Ragaert ing. Guy Dohogne Prof. dr. ir. Frank Devlieghere Prof. dr. ir. Bruno De Meulenaer

26 Services: Food2Know Interfacultary Centre of Excellence for Food science, nutrition and health groups 35 laboratories and research units distributed over 5 faculties of the Ghent University supported by some 540 researchers and technicians info@food2know.be

27 Contact Prof. dr. ir. J. Debevere Prof. dr. ir. F. Devlieghere Prof. dr. ir. M. Uyttendaele Blok B 4th floor room B (0) Johan.debevere@ugent.be Frank.devlieghere@ugent.be Mieke.uyttendaele@ugent.be Coupure links Gent Belgium