BIFID - Improvement of the hygienic quality of raw milk, cheese made with raw milk, meat and meat products based on a new microbiological standard, the bifidobacteria. (LIFE QUALITY) (2001-03-01 - 2005-02-28) (»add to infobox)

Yves FOLL, Philippe ISAMBERT, Walter RINGHOFER, Bertrand LETARTRE, Bernard GAUD, Willy LEGROS, Frans SMULDERS

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA) (FR101 - Paris) (France), FROMAGERIE DE LA VALLE DE CLRIS SA (FR221 - Aisne) (France), JOHANN ANDERT FLEISCHWAREN AG (AT127 - Wiener Umland/Südteil) (Austria), LABORATOIRES ANIOS SA (FR301 - Nord) (France), L'ETOILE DU VERCORS (FR714 - Isère) (France), UNIVERSITE DE LIEGE (BE332 - Arr. Liège) (Belgium), VETERINAERMEDIZINISCHE UNIVERSITAET WIEN (AT130 - Wien) (Austria)

A new methodology is developed using bifidobacteria for improving hygienic quality of raw milk, raw milk cheese, meat and meat products. Bifidobacteria represent one of the major bacterial groups in the human as well as the animal intestine. It was also shown that Bifidobacterium species originating from human are different from those originating from animal. This methodology will quantify and identify at species level the bifidobacteria isolated from food and environment. This will(i) indicate the source of contamination (raw material, personnel) (ii) ensure traceability of the contamination along the entire food processing chain from raw material to food product. The development of molecular methods as Polymerase Chain Reaction (PCR) will enable the use of this test in routine diagnostic during food processing. In conclusion, a modification of the European directives 92/46 and 94/65 concerning the microbiology of these food products will be proposed.

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