The CTCPA proposes to count and characterize the sporulated bacteria flora in food matrix.
| 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 :
Comprendre les exigences réglementaires et les méthodes de maîtrise en industrie agroalimentaire
Deux jours pour une initiation aux bases de la microbiologie des aliments.
