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

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Page 1: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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.

Page 2: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 3: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 4: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 5: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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?

Page 6: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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’

Page 7: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering

Laboratory for Food Microbiology and Food Preservation

education research

services

Page 8: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 9: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 10: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering

Laboratory for Food Microbiology and Food Preservation

research

Page 11: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 12: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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.

Page 13: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 14: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 15: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 16: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

Lab. Food Microbiol & Preservation – Dept Food Safety and Food Quality - Fac. Bio-Science Engineering

0

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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)

Page 17: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 18: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 19: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 20: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 21: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 22: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 23: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 24: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 25: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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

Page 26: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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]

Page 27: Devlieghere F., Uyttendaele M & Debevere J. Department of ... · Laboratory for Food Chemistry and Human Nutrition B. De Meulenaer, J. Van Camp & P. Kolsteren. ... Preservation of

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