Food Safety & Quality Scientific Library

In this episode of The Poultry Podcast Show, Dr. Hannes Pouseele from bioMérieux shares groundbreaking strategies for improving food safety and quality through bioinformatics and data science. Focusing on the poultry industry, he highlights practical applications, the concept of digital twins, and comprehensive approaches to managing supply chains. Discover the tools that are revolutionizing poultry health and production.

Evaluation of Methods for Identifying Poultry Wing Rinses With Salmonella Concentrations Greater Than or Equal to 10 CFU/mL. According to recent JFP article “Evaluation of Methods for Identifying Poultry Wing Rinses With Salmonella Concentrations Greater Than or Equal to 10 CFU/mL”, GENE-UP QUANT SLM correctly identifies poultry rinses.

Thanks to new approach offered by bioMérieux, cutting-edge technologies in molecular biology, genomics, bioinformatics and data science are now accessible for an operational management of food safety and quality program. Unlock new and actionable insights to help answer the most important questions, solve your challenges, and improve your operations.

Among the solutions offered by bioMérieux's disruptive Augmented Diagnostics approach, manufacturers  can  now  count  on  the  exploration  of  the  microbiome,  this investigative protocol has been imagined by experts based on metagenomics. The aim is to know and understand micro-organisms beyond the limits of traditional microbiology, in order to understand their impact and the problems they cause in food products.

Among the solutions offered by bioMérieux's disruptive Augmented Diagnostics approach, manufacturers can count on pathogen mapping. This solution starts with the sampling of a persistent pathogenic bacterium and seeks to characterize it through genomics. In other words, decipher its DNA profile and understanding how it works. A highly effective solution.

Raw beef contamination is a worldwide public health concern. Every year, Shiga toxin-producing Escherichia coli (STEC) outbreaks are associated with the consumption of contaminated beef products across the globe. Salmonella and Listeria are also two main pathogens of increasing concern in the beef industry.

In January 2024, the EFSA has released a scientific opinion about persistence of microbiological hazards in food and feed production and processing environments. In this article bioMérieux helps you to extract the highlights from this publication.

The partnership with Cornell University led to the development of GENE-UP® PRO ACB assay, a PCR multiplex method with a 24-hour enrichment. The assay targets Alicyclobacillus species on the FAM channel and predicts the ability of the species to produce guaiacol on the Cy5 channel. GENE-UP PRO ACB is therefore replacing two tests into one and provides results in 27 hours.

In the intricate landscape of food manufacturing and production, ensuring product safety and quality is paramount. The implementation of a robust and comprehensive environmental monitoring program is essential for achieving these objectives, safeguarding both consumers and the reputation of food factories.

Ready-to-eat (RTE) meal manufacturers have a lot on their plates, especially when it comes to spoilage and contamination. The presence of pathogens in ready-to-eat foods is a more serious threat to public health than their presence in raw meat products because ready-to-eat foods do not usually receive additional treatments to eliminate these bacteria ; meanwhile, they may contain native microflora including pathogenic bacteria of the raw material from which they are prepared.

The genus Listeria has considerably expanded since 2009 to now include 27 species with diverse phenotypic and genotypic  characteristics. Comparative characterization of all current Listeria species clearly indicates that the current Listeria species represent two distinct groups, 

BIOBALL^® LUMINATE 2.0 brings precision, accuracy and innovation to food industrials to ensure microorganism quality control in their products.

A 2017 survey published in the International Journal of Systematic and Evolutionary Microbiology revealed that over 90% of juice manufacturers surveyed indicated that better control over microbial spoilage would have moderately to greatly increased profits and reduced waste.

Bacillus cereus Group, also known as presumptive Bacillus cereus or B. cereus sensu lato comprises closely related species widely distributed in the environment and food matrices. Besides characteristic colonies on MYP agar, these species exhibit highly divergent properties and their distinction remains challenging.

Salmonella enterica is a leading worldwide cause of foodborne human illnesses (WHO, 2015). Salmonella isolates can be differentiated into serotypes according to the Kauffmann-White classification based on their flagellar (H) and somatic antigens (Grimont P. & Weill F.X., 2007) or using genome-based serotyping approaches (Banerji S. et al., 2020).

Craft beer brewhouses and large-scale breweries alike must rely on rapid and accurate spoilage organism detection to avoid beer contamination. Due to the nature of the microorganisms, beer contaminants can easily go undetected by traditional microbiology detection.

Human enteric viruses are the number one cause of food-borne outbreaks worldwide. Whether you are a producer, an importer, an exporter, a processor, a retailer, a wholesaler, taking into account the viral risk is crucial to protect consumers. Unlike most bacteria, food-borne viruses do not change the flavor nor the aspect of the food products; moreover, they are hard to get rid of with the usual agro-industrial processes.