Microorganisms in the food chain

Describe the various microflora present and their implications in food matrices: negative flora dangerous to consumer health or reducing the market value of foods, and positive flora used in food production.
Identify the vectors of contamination and the factors influencing microbial populations throughout the food chain.
Know the basics of industrial hygiene.

General microbiology

Introduction: The food chain, from farm to fork (1CM)



Undesirable flora and hygiene control (17 CM)


Food-related diseases (10 CM)
Virulence factors in microorganisms
Microorganisms in foodstuffs responsible for TIAC or spoilage
Vectors of contamination in the food chain.

Microflora of spoilage (3 CM)
Non-pathogenic and non-toxigenic microorganisms, enzymatic and non-enzymatic spoilage, biodeterioration of food matrices

Principles of industrial hygiene (introduction/5M) (4 CM)



Beneficial role of microorganisms in processing (11 CM)

Presentation of auxiliary microorganisms (4 CM)
Yeasts and fungal yeasts : main genera and species used as processing aids, food applications, refining ferments (WA)
Lactic bacteria
Other bacterial ferments: non-lactic ferments added in food manufacturing (Propionibacterium, Arthrobacter, Corynebacterium, Micrococcus, Staphylococcus) (WA)

The use of sourdoughs (7 CM)
Complex fermented foods: inventories and dynamics
Sourdoughs, selection criteria, formulations and bioconservation

Food microbiology

Microbiologie, 2nd edition, Prescott, Harley, Klein. De Boeck, 2003 Microbiologie alimentaire: Techniques de laboratoire. Larpent. Doc Lavoisier Danger dans l'assiette. Sylviane Dragacci, Nadine Zakhia-Rozis and Pierre Galtier. éditions Quae, 2011, 184 pages