Description and evolution of the microbial ecosystem of meat and aquatic products: Influence of bioprotective crops

Context

Meat and aquatic products are highly perishable, and their preservation is critical. Improper handling can lead to serious hygiene problems resulting in health hazards.

The use of protective cultures (the presence of non-pathogenic bacteria may imply less room for the proliferation of pathogenic bacteria) has been considered for some years but has not really been successful, partly due to a lack of knowledge about the ecosystems of these products.

Objective

Scientifically substantiating the potential benefit of protective cultures in the field of aquatic and meat products.

About the <strong>project </strong>

Les activités autour du projet visent à identifier les bactéries présentes dans les écosystèmes de ces produits, à isoler les bactéries potentiellement altérantes et à évaluer l’impact de cultures protectrices préexistantes sur l’altération / les qualités sensorielles et l’écosystème global.
The project activities aim to identify the bacteria present in the ecosystems of these products, isolate potentially spoiling bacteria, evaluate the impact of pre-existing protective cultures on spoilage/ sensory qualities and the overall ecosystem.