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Prédiction de la contamination bactérienne lors de la fabrication et de la conservation d'un aliment. Application à de la viande de porc contaminée par Listeria monocytogenes

Abstract : A model was developed to predict L. monocytogenes kinetics in ground pork subjected to the diced bacon process. Experiments of this work were coarried out in minced and irradiated pork meat (food model for diced bacon). They were used to develope an overall model with : - a heat transfer model which predicts the evolution of the temperature. - predictive microbiology models which predict thermal inactivation and growth of L. monocytogenes. Evolution of the temperature is well predicted by the heat transfer model. The overall model correctly predicts, in several conditions, the thermal inactivation of Listeria during the heat process phase and its growth or survival as function of temperature, pH, a w, nature and concentration of inhibitor(s). The overall model also predicts the boundary between the grow and the no grow areas. It can be used to determine the use-by-date of delicatessen products according to the parameters of the process.
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Submitted on : Thursday, February 9, 2012 - 4:53:58 PM
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  • HAL Id : tel-00668395, version 1

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Véronique Zuliani. Prédiction de la contamination bactérienne lors de la fabrication et de la conservation d'un aliment. Application à de la viande de porc contaminée par Listeria monocytogenes. Alimentation et Nutrition. Université Blaise Pascal - Clermont-Ferrand II; Université d'Auvergne - Clermont-Ferrand I, 2005. Français. ⟨NNT : 2005CLF21577⟩. ⟨tel-00668395⟩

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