TRUEFOOD ( Traditional United Europe Food) PROJECT IN A FEW WORDS *4 years: May 2006-April 2010

1. Bio-preservation of pork carcasses/muscles tissues by Lactic Acid Bacteria Marina Rivollier (marina.rivollier@adiv.fr), Souad Christieans TRUEFOOD (Traditional United Europe Food) PROJECT IN A FEW WORDS *4 years: May 2006-April 2010 *31 partners of European Union *Main thematic: to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. OUR OBJECTIVE IN TRUEFOOD PROJECT Improving microbial safety of traditional food products of animal origin through the Biopreservation of Pork Muscles by Lactic Acid Bacteria (LAB) METHODS * Evaluation of the antagonistic effect of 8 LAB strains against Listeriamonocytogenes and Staphylococcus aureus in pork muscles matrix by challenge-test (artificial inoculation):  Inoculation of these strains in standard meat or axenic meat in combination with four conditions of storage: - 2 packagings: under air or vacuum, - 2 temperatures: 3°C or 8°C (T°C of a household refrigerator) * Determination of the optimal conditions -method and density of inoculation- to allow a good inhibition of LAB: - Levels of inoculation tested: 104, 106 and 108cfu/cm² - Methods tested: Soaking during 15, 30 and 60 seconds and Spraying RESULTS Selection of 4 LAB strains potentially interesting to reduce pathogens: one Lactobacillus farciminisand three Lactobacillus sakei Optimal conditions of treatment: - A high level of inoculation ofLAB strains (10 6/8cfu/cm²) - 2 methods of inoculation efficient (Soaking for 30s & Spraying) A B Growth of L. monocytogenesaloneor associated with a Lactobacillus sakei strain inoculated at two inoculum levels (10^4 cfu/mL and 10^8 cfu/mL) by soaking 30s (A) and spraying (B). Tests performed on pork muscles packaged under air and stored at 8° C TRUEFOOD – “Traditional United Europe Food” is an Integrated Project financed by the European Commission under the 6th Framework Programme for RTD- Contract n° FOOD-CT-2006-016264 The information in this document reflects only the author’s views and the Community is not liable for any use that may be made of the information contained therein