1 / 26

Sym’Previus : Prediction of microbial behavior during the food processes

Sym’Previus : Prediction of microbial behavior during the food processes. Noémie Desriac symprevius@adria.tm.fr. Not ONLY a tool, but as well a network!. UNIR. Not ONLY a tool, but as well a network!. Supported by the French food safety authorities. Developed with food providers,

luce
Download Presentation

Sym’Previus : Prediction of microbial behavior during the food processes

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Sym’Previus : Prediction of microbial behavior during the food processes Noémie Desriac symprevius@adria.tm.fr

  2. Not ONLY a tool, but as well a network! UNIR symprevius@adria.tm.fr

  3. Not ONLY a tool, but as well a network! Supported by the French food safety authorities

  4. Developed with food providers, for food providers °C 12 8 4 what is the impact of adding a natural preservative such as lactic acid? Determine the impact of abuse temperature condition? Estimate the risk for various scenarii during food shelf-life? 3.Food storage 1.Food process 2.Transport & delivery symprevius@adria.tm.fr

  5. Sym’Previus toolbox HACCP assistance Probabilistic module The Sym’Previus tools Growth interfaces Thermal destruction simulation Growth simulation Bacterial survival simulation Growth curve fitting B. cereus group affiliation (I-VII) Database symprevius@adria.tm.fr

  6. Sym’Previus toolbox HACCP assistance Probabilistic module The Sym’Previus tools Growth interfaces Thermal destruction simulation Growth simulation Bacterial survival simulation Growth curve fitting B. cereus group affiliation (I-VII) Database symprevius@adria.tm.fr

  7. Sym’Previus toolbox Pathogen microorganisms Spoilage microorganisms 9 species: Spore-formers/non Spore-formers 13 species: Spore-formers/non Spore-formers • Biodiversity • A wonderful world or… a brain teaser?!

  8. Sym’Previus toolbox Pathogenic microorganisms Spoilage microorganisms 13 species: Spore-formers/non Spore-formers 9 species: Spore-formers/non Spore-formers • - Microbial diversity (up to 13 strains) • Isolated from food product/ production environment • Standardized protocols (ring trials) …with wild strains coming from food production units … and your own data-base Confidential symprevius@adria.tm.fr

  9. Sym’Previus application Practical case Thawing 10h/8°C Preparation 2h/25°C Cooking 2h/90°C Cooling Until 2°C in 2h Packaging 1h 4°C pH=5.2 aw=0.99 Storage 1/3 at 4°C and 2/3 at 8°C HACCP assistance • Critical steps • (critical control point CCP)? • Microbial hazards of concerns ? symprevius@adria.tm.fr

  10. HACCP assistance Input/ouput Minimum inputs for wide range of outputs ! Microorganisms (Sym’Previus possibilities) Food properties (pH, aw) Food processes (T, t, thawing, storage…) Impact of each process step on microorganism behavior (growth/inactivation) The hazards of concerns at each process step symprevius@adria.tm.fr

  11. Sym’Previus application Practical case HACCP assistance :

  12. Sym’Previus application Practical case HACCP assistance : Recontamination

  13. Sym’Previus application Practical case • Critical steps = heat treatment • distribution/storage step • L. monocytogenes = Of major concern during the shelf-life! Growth interfaces Got it! • What is the growth probability of L. moncytogenes in that specific food product? • How to limit the growth of L. monocytogenes, • for instance what is the impact of adding a natural preservative such as lactic acid (0.6g/100g)?

  14. Growth interfaces Input/output Minimum inputs for wide range of outputs ! Microorganisms (Sym’Previus strains and related data, OR your own strains and data) Food properties (pH, aw) Food storage (T, lactate) Growth-no growth interfaces symprevius@adria.tm.fr

  15. Sym’Previus application Practical case Growth interfaces : pH 5.2 aw=0.99 T=8°C symprevius@adria.tm.fr

  16. Sym’Previus application Practical case Growth interfaces : + lactate pH 5.2 aw=0.99 T=8°C +Lactate symprevius@adria.tm.fr

  17. Sym’Previus application Practical case • The probability of L. monocytogenesgrowth in that specific food product exceeds 90%  • Adding the appropriate concentration of lactic acid inhibits L. moncytogenes growth Probabilistic module • And now, what about the shelf-life? • “Hum, the marketing would like OF COURSE to extend that shelf-life, is that realistic?” • What is the risk based regulation criteria? symprevius@adria.tm.fr

  18. Probabilistic module Input/output Minimum inputs for wide range of outputs ! Microorganisms (Sym’Previus strains and related data, OR your own strains and data) Food/microorganism (challenge test, auto control data) Food storage (T, pH profiles…) Contamination evolution Factor effect Growth simulation Sensitivity analysis symprevius@adria.tm.fr

  19. Sym’Previus application Practical case Use your own data for a tailor-made approach! Dynamicfactors Auto control data Challenge test data Food productweight Realistic conditions of storage Food matrix Sales unit contamination probability Microbial hazard prevalence symprevius@adria.tm.fr

  20. Sym’Previus application Practical case Use your own data for a tailor-made approach! Dynamicfactors Auto control data Challenge test data Food productweight 6/247 (25g) 200 g ± 2 Realistic conditions of storage Food matrix Sales unit contamination probability Microbial hazard prevalence symprevius@adria.tm.fr

  21. Sym’Previus application Practical case Auto control data 6/247 31% of contaminated sales unit! 9.6% of contaminated product will exceed the criteria of 2 log a probability of 3 % symprevius@adria.tm.fr

  22. Sym’Previus application Practical case « New in 2013 » symprevius@adria.tm.fr

  23. The added values A process overview and an hazard identification save time and costs associated to food shelf-life determination symprevius@adria.tm.fr

  24. Sym’Previus a constantly evolving tool… Growth boundaries and mycotoxin production area Poster presentation 90 Risk-Benefit based probabilistic assessment Poster presentation 83

  25. Sym’Previus a constantly Evolving tool… See you at the friendly software-demonstration to try Sym’Previus online Thank you for your attention ICPMF8 - Paris 2013 -

  26. …and enjoy your stay in Paris! Feel free to contact our network of experts or symprevius@adria.tm.fr

More Related