Risk assessment of Non-Intentionally Added Substances (NIAS) present in food contact packaging that may migrate into food is a major challenge for food packagers and manufacturers and for risk assessors and managers. A strategy, consisting of combining analytical tools, in silico and in vitro...

This article describes the incidence of Clostridium butyricum spore contamination in silage fed to dairy cows, the subsequent risk of contamination of milk and cheese and methods to reduce and prevent contamination.

Each year, food poisoning affects about 1.5 million people in France and causes about 250 deaths. Diseases are either caused by infectious microorganisms or related to the activity of a preformed microbial toxin. Foods can be contaminated by raw materials, humans or the environment of production....

Background: Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. Objective: This study aimed to highlight the level of improvement in the quality assurance of meat and meat...

The conservation of food has always been a major concern for humans. Methods allowing it have appeared regularly over the centuries, including ionization. Ionization of food consists of exposing foodstuffs to radiation of sufficient energy to create ions. The effect of these on the biological...

The aim of our work is to validate the microbiological lifespan of two deli meats, vacuum-packed and refrigerated, represented by "Turkey ham" and "Smoked dried meat". Our study is based on an aging test carried out in the form of a series of microbiological analyzes on 50 samples of the two cold...

The lipolysis of milk is a hydrolysis reaction of the fatty matter which can be at the origin of defects of organoleptic and technological quality of milks and dairy products. Lipolysis levels depend on the animal, breeding factors, milking equipment and the possible presence of psychrotrophic...

The new Tankigram® concept is proposed to determine the sensitivity to antibiotics by evaluating the minimum inhibitory concentrations of different strains of bacterial species present in tank milk in order to anticipate treatments. This procedure has advantages, but also limitations. Actually, the ...