Microbial contamination, analytical techniques

This course will enable the apprentice to (A) understand the risks associated with microbial hazards and associate specific or global measures to control them, and (B) make the right choices in terms of rapid techniques for quantifying and/or highlighting these hazards in an industrial context.

Basic knowledge of general microbiology and molecular biology.

A) Microorganisms in foodstuffs responsible for TIACs:
The main microflora responsible for TIACs in an industrial context will be described: with emphasis, for each flora, on the vectors of contamination and the factors influencing microbial populations throughout the manufacturing process, as well as the food chain
B) Microflora evaluation techniques in an industrial context:
In an industrial context, the speed of response of a microbiology evaluation technique is essential for better reactivity. The aim is to explain to students the principles of these rapid techniques, so that they can be critical about the advantages and disadvantages of each technique, particularly for use in control charts.
Analysis techniques:
Principles of conventional search and enumeration techniques
Principles of improved classical techniques (TEMPO, substrate analogues, etc.)
Principles of alternative rapid techniques: epifluorescence, bioluminescence, flow cytometry, conductance metry, immunology, etc. 

Food microbiology

Prescott, L.M., Harley, J.P., Klein, D.A. (2003). Microbiology.
Madigan, M., Martinko, J. (2007) Brock Biology of Microorganisms (2007). 11th edition. Pearson Education (Eds).