VINOCUP
Study of viable non-culturable bacteria (VNC) on surfaces using different techniques of microbiology, biochemistry and molecular biology in the aquatic products industry
Context
The cleaning and disinfection (C&D) operation is fundamental in the food industry because it allows the control of post-contamination linked to equipment and the environment. Faced with the stress caused by these C&D operations, bacteria can change state and go into a Viable Non-Cultivable (VNC) form, which could be compared to a form of “hibernation”. These VNC forms cannot be detected by conventional microbiological techniques but they remain potentially pathogenic under favorable conditions.
Objective
Conducting a study of viable non-culturable bacteria (VNC) on surfaces using various techniques of microbiology, biochemistry and molecular biology in the aquatic products industry.
About the <strong>project </strong>
Through the use of real-time PCR (polymerase chain reaction) and confocal microscopy (i), the project aim to estimate how the presence of VNC bacteria could affect the reliability and sensitivity of classical surface hygiene control tests, (ii) to develop an alternative method to detect and/or quantify viable cultivable and VNC bacteria in biofilms, (iii) to evaluate the impact of environmental factors (materials, cleaning products,…) on the viability of bacteria in biofilms.
