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Microbiology

The microbiology laboratory located in Avignon includs a traditional laboratory and a molecular biology laboratory. The laboratory team consists of a PhD, an engineer, three technicians and a PhD student.

The laboratory is involved in national and European research programs in collaboration with public research organizations such as INRA, IRD, Oniris…as well as in specific projects with their members (canned goods manufacturers) or clients.
The laboratory possesses a great expertise in food microbiology on all types of products (fruit, vegetables, meat based products…). Their strongpoint resides on sporulated bacteria in canned goods as well as in bacteria capable of altering the pasteurized foie gras.
The laboratory leads collective research projects concerning essentially :

Up to date on actual technology, the molecular biology laboratory develops rapid and specific identification tools and methods allowing the typing of bacteria capable of altering canned goods. The originality of this high level of technical research lies in the use of wild bacteria species coming from industry (over 800 species).

The laboratory is also specialized in validating the microbiological aspect of processes.
It assists the industries in the validation of the shelf-life of their products, according to the French Norms (NF V01-003), which deals with ageing tests for refrigerated perishable food. This test can be coupled with a ‘product challenge test’ in order to evaluate the potential of the microorganisms development in the course of its conservation in normal conditions or after opening the product.

Finally, the microbiology laboratory is involved in the UMT Qualiveg (Technological Mixed Unit Qualiveg) with INRA PACA.
All of the research programs or methods elaborated are available in private services.

  • Microbiology
  • Microbiology
  • Microbiology
  • Microbiology
  • Microbiology
  • Microbiology

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