ADIV – ZAC Parc Industriel des Gravanches – 10 rue Jacqueline Auriol – 63039 Clermont-Ferrand cedex 2 – tél. 04 73 98 53 80 – fax 04 73 98 53 85 – Site Web http://www.adiv.fr

TRUEFOOD – “Traditional United Europe Food” is an Integrated Project financed by the European Commission under the 6th Framework Programme for RTD- Contract n° FOOD-CT-2006-016264

The information in this document reflects only the author’s views and the Community is not liable for any use that may be made of the information contained therein

TRUEFOOD (TRUEFOOD (Traditional United Europe Food)Traditional United Europe Food) PROJECT IN A FEW WORDS PROJECT IN A FEW WORDS*4 years: May 2006-April 2010*31 partners of European Union*Main thematic: to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities.

OUR OBJECTIVE IN TRUEFOOD PROJECTOUR OBJECTIVE IN TRUEFOOD PROJECTImproving microbial safety of traditional food products of animal origin through the Biopreservation of Pork Muscles by Lactic Acid Bacteria (LAB)

METHODSMETHODS* Evaluation of the antagonistic effect of 8 LAB strains against Listeria monocytogenes and Staphylococcus aureus in pork muscles matrix by challenge-test (artificial inoculation):

Inoculation of these strains in standard meat or axenic meat in combination with four

conditions of storage:- 2 packagings: under air or vacuum, - 2 temperatures: 3°C or 8°C (T°C of a household refrigerator)

* Determination of the optimal conditions -method and density of inoculation- to allow agood inhibition of LAB:

- Levels of inoculation tested: 104, 106 and 108 cfu/cm²- Methods tested: Soaking during 15, 30 and 60 seconds and Spraying

RESULTSRESULTSSelection of 4 LAB strains potentially interesting to reduce pathogens: one Lactobacillus farciminis and three Lactobacillus sakeiOptimal conditions of treatment:

- A high level of inoculation of LAB strains (10 6/8cfu/cm²) - 2 methods of inoculation efficient (Soaking for 30s & Spraying)

BIO-PRESERVATION OF PORK BIO-PRESERVATION OF PORK CARCASSES/MUSCLES TISSUES BY CARCASSES/MUSCLES TISSUES BY

LACTIC ACID BACTERIALACTIC ACID BACTERIAMarina Rivollier (marina.rivollier@adiv.fr), Souad Christieans

Growth of L. monocytogenes alone or associated with a Lactobacillus sakei strain inoculated at two inoculum levels (10^4 cfu/mL and 10^8 cfu/mL) by soaking 30s (A) and spraying (B). Tests performed on pork muscles packaged under air and stored at 8° C

-0,5

0

0,5

1

1,5

2

2,5

D0 D3 D7

log C

/C0

Days

A B