devlieghere f., uyttendaele m & debevere j. department of ... · laboratory for food chemistry...
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Department of Food Safety and Food QualityFaculty of Bio-science engineering
Ghent University
Laboratory for Food Microbiology and Food Preservation(LFMFP)
Devlieghere F., Uyttendaele M & Debevere J.
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Department of Food Safety and Food Quality
Laboratory for Food Microbiology and Food PreservationJ. Debevere, F. Devlieghere & M. Uyttendaele
Laboratory for Food Technology and Engineering K. Dewettinck
Laboratory for Food Chemistry and Human NutritionB. De Meulenaer, J. Van Camp & P. Kolsteren
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Department of Food Safety and Food Quality
Laboratory for Food Microbiology and Food PreservationJ. Debevere, F. Devlieghere & M. Uyttendaele
Laboratory for Food Technology and Engineering K. Dewettinck
Laboratory for Food Chemistry and Human NutritionB. De Meulenaer, J. Van Camp & P. Kolsteren
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Laboratory for Food Microbiology and Food PreservationMission
Focus = gathering knowledge (know-how and especially know why) on the behaviour of micro-organisms during
harvesting/slaughteringprocessing storagedistributionpreparation
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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
Laboratory for Food Microbiology and Food PreservationMission
Know-how and know-why on?
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Laboratory for Food Microbiology and Food PreservationMission
Intensive cooperation with a lot of scientific partners
�Within the Department of Food Safety and Food Quality�Within Fac. Bioscience Engineering and within GhentUniversity (Food2Know-network)�Outside Ghent University: ILVO, Hogeschool Gent, Hogeschool West-Vlaanderen, KULeuven, VITO, KVL, ….
Close collaboration with the food industry and itssuppliers as well as with the government through the integrated ‘accreditated laboratory’, ‘QA-team’, ‘Pack4Food’
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Laboratory for Food Microbiology and Food Preservation
education research
services
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Laboratory for Food Microbiology and Food PreservationLaboratory for Food Microbiology and Food Preservation
education
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
• 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
Courses given by LFMFP
Practica: TVB-TMA Sensoriek
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Laboratory for Food Microbiology and Food Preservation
research
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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 atmosfeerBoskou, 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, 2000Boskou, 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, 229-236, 1998.
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Spoilage mechanisms of food products
Contaminatingmicroorganisms
Specific SpoilageOrganisms (SSO)
Specific spoilagemetabolites
Food composition
-C-sources
-Proteins
-Minor elements
Environment
- pH, aw, T, preservatives
- atmosphere: CO2, O2
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Bacterial spoilage of marine fish
• Initially (aerobic conditions): aerobic organisms use carbohydrates and lactate and produce CO2 and H2O decrease in Eh (surface)• Decreased Eh favoures facultative anaerobic bacteria (Shewanellaputrefaciens and Enterobacteriaceae), reducing TMAO to TMA:
TMAO- CH3 CHOHCOOH + (CH3)3 NO CH3 COCOOH + (CH3)3 N + H2O lactic acid TMAO reductase pyruvate TMA CH3 COCOOH + (CH)3 NO + H2O CH3 COOH + (CH3)3 N + CO2 + H2O pyruvate TMAO acetic acid TMA
Unpleasant fishy odour
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Bacterial spoilage of marine fish
• Breakdown of amino acids:
deaminase R - CH2 - CH (NH2) - COOH RCH2 - CO - COOH + NH3 oxidative α-ceto-acid decarboxylase decarboxylase oxydase R - CH2 - CH2 - NH2 RCH2 - COOH + NH3 amine fatty acid
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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Evolution of the concentrations (mM) of TMA-N (♦), acetate ( ), lactate (▲) in a buffered fish extract at 4°C inoculated with Shewanella baltica in 100% of N2 and 0% (v/v) acetate (A), air and 0% (v/v) acetate (B), 100% of N2 and 0.1% (v/v) acetate (C) and 100% of N2 and 0.25% (v/v) acetate (D)
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
NO STANDARD METHOD AVAILABLE
Molecular detection of Noroviruses in foods
• Viruses can not replicate in food• Low infectious dose• Stability/resistance• RT-PCR• Food matrix
Koopmans & Duizer, 2004
Detection on diluted stool: -6
Detection on raspberries: -4
-3-4-5Bl
100 RT-PCRU
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Laboratory for Food Microbiology and Food PreservationLaboratory for Food Microbiology and Food Preservation
services
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Services
Quality managementQuality management
Implementation of quality assurance systems in the food industry, hazard identification and risk analysis
AccreditatedAccreditatedlaboratorylaboratory formicrobiological analyses of foodproducts
TroubleshootingTroubleshooting in order to respond tospecific problems in the food industry
Pack4FoodPack4Food
Innovation through packaging of food products
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Services: accreditated laboratoryScope of the laboratorySpoilage organisms- total aerobic and anaerobic count, spores of aerobic and anaerobic organisms- yeasts and molds, osmophilic yeasts- lactic acid bacteria- sulphite reducing clostridia and sporesHygiene indicators- Enterobacteriaceae, coliforms, thermotolerant (fecal) coliforms, Escherichia coli- EnterococciFoodborne 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
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Challenge testing of Listeria monocytogenes in ready-to-eatfood 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
Services: accreditated laboratory
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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
customcustom--mademadeststepep by step by step
intensive scientific counsellingintensive scientific counsellingmultidisciplinarymultidisciplinary
Services: troubleshooting
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Service to individual food companies, food federations but alsosuppliers of the food industry…
…on aspects of hygiene, food safety, food quality, quality asuranceand quality management systems
• coaching, guidance and advice • education and training • auditing
Services: Quality management
dr. ir. Liesbeth Jacxsensir. Eva Moensir. Veerle Van HoeckeProf. dr. ir. J. Debevere
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
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 Ragaerting. Guy DohogneProf. dr. ir. Frank DevlieghereProf. dr. ir. Bruno De Meulenaer
www.pack4food.ugent.be
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
Interfacultary Centre of Excellence for Food science, nutrition and health
• groups 35 laboratories and research units
• supported by some 540 researchers and technicians
• distributed over 5 faculties of the Ghent University
Services: Food2Know
www.food2know.be [email protected]
Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering
ContactProf. dr. ir. J. DebevereProf. dr. ir. F. DevlieghereProf. dr. ir. M. Uyttendaele
Blok B – 4th floor – room B411www.foodmicrobiology.UGent.be0032 (0)9 264 61 77
[email protected]@[email protected]
Coupure links 6539000 Gent Belgium