CFIA 2020 : venez rencontrer le CTCPA Hall 6 - Stand A2.D3Les Délices de l’Ogresse : des sauces et tartinades mises au point avec l’aide du CTCPAThe Spore-Quantum thesis startsClean label: how to formulate its products to meet consumer expectations?4 articles sur l'emballage co-rédigés par le CTCPA dans la revue IAA de décembreSmartchain project: collaboration through innovation and gamification for developing smarter shorter food chainsLe catalogue de formations 2020 du CTCPA est disponible !
CFIA 2020 : venez rencontrer le CTCPA Hall 6 - Stand A2.D3

Les Délices de l’Ogresse : des sauces et tartinades mises au point avec l’aide du CTCPA

Clean label: how to formulate its products to meet consumer expectations?

4 articles sur l'emballage co-rédigés par le CTCPA dans la revue IAA de décembre

Le catalogue de formations 2020 du CTCPA est disponible !
Counting and identification

The CTCPA proposes to count and characterize the sporulated bacteria flora in food matrix.
 

  • by applying the NF V 08-602 norm (written by the CTCPA)
  • by the specific method THT (Highly Themoresistant Thermophilic Flora)
     
OBJECTIVE METHOD RESULTS INTEREST
Contractualize a level of microbial charge of raw material Method of counting spores NF V 08-602 (2011), developed by the CTCPA Number of viable spores by category :
- aerobic / anaerobic mesophiles
- aerobic / anaerobic thermophiles		 Defining specifications with thresholds not to exceed when specifying the method
Measure the quantity of THT microorganisms Method CTCPA of counting theTHT.(threshold of detection: 10 spores/g)) Number of spores viable by category :
- THT aerobic
- THT anaerobic		 More specific method for the THT flora than the normative method
Determine the presence of a THT microorganism Method of research of THT (threshold of detection: 1 spore/g) Presence / absence Identify the origin of the contamination and putting into place corrective actions
Identify the microorganism responsible for the instability CTCPA tool of rapid identification SporeTraq® by molecular biology

Detection of thermo-resistant species among the genres Bacillus, Clostridium,Geobacillus, Moorella,Thermoanaerobacterium / Thermoanaerobacter  

 Rapid method covering more than 90% of non stabilized cases at 55°C for canned foods
Identifying the species of THT  present all along the fabrication process Method of typing of THT in order to differentiate the species between them(Thesis – end 2013) A genetic comparison of species by molecular biology of Moorella thermoacetica, Geobacillus stearothermophilus Developing a method which will allow to tie the source of contamination to the product, and put into place corrective actions.

Examples of research projects :

  • DENOSPORE – Rapid counting of sporulated bacteria (2002 – 2011)
  • SporeTraQTM – Rapid identification of altering germs in the case of non-stability (2006 – 2011)
  • DIVERSITHER – Diversity of thermophilic sporulated bacteria for different branches of canned food companies (2010 – 2012)
  • PRESTACYF – Rapid prevision of the stability of canned goods by flow cytometry  (2011 – 2013)

 

Download :

ITAI - CTI - CRT - COFRAC - CIR - INSTITUT CARNOT