Cryolog

A thesis in partnership with the ANRT, Agence Nationale de la Recherche et de la Technologie (National Research and Technology Agency) was carried out in the Security & Quality in food Microbiology MASQ Unit of the French National Veterinary School in Maisons-Alfort (ENVA), public laboratory part of GIS Sym’Previus.

This study called « Evaluation of the Time Temperature Integrators as management tools of sanitary risks linked to the presence of pathogenic microorganisms in foodstuffs and of spoiling risks” was carried out from 2006 up to 2009 and supervised by J.C. AUGUSTIN.

This study aimed at evaluating biological TTI as management tools of sanitary risks and of foodstuffs spoiling through the study of three foodstuffs models : vacuum-packed smoked salmon, minced steak and cooked chicken kept under modified atmosphere.

For this purpose a methodology was adopted based on an estimate of consumer’s exposure to pathogenic microorganisms (Listeria monocytogenes, Salmonella and Staphylococcus aureus) and of foodstuffs spoilage at the TTI colour change and at the end of the UBD. As a result, forecasting models of microorganisms in foodstuffs and of  TTI colour changing times were made.

Contaminations obtained at the TTI colour change and at the end of foodstuffs shelf-life were compared enabling to assess the relevance of these devices to manage the cold chain.