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Les nouvelles tendances alimentaires entra\u00eenent des changements non seulement dans les produits que nous achetons, mais aussi dans leurs origines et leurs m\u00e9thodes de pr\u00e9paration. Du point de vue de la s\u00e9curit\u00e9 alimentaire<\/strong>, cela cr\u00e9e de nouveaux d\u00e9fis qui n\u00e9cessitent d\u2019adapter les niveaux d\u2019hygi\u00e8ne pour r\u00e9pondre \u00e0 ces nouvelles exigences. Afin d\u2019assurer la s\u00e9curit\u00e9 des produits tout au long de leur dur\u00e9e de vie, les conditions et les types d\u2019\u00e9tudes de la dur\u00e9e de vie des produits alimentaires<\/strong> <\/a>(EVU) doivent \u00eatre adapt\u00e9s \u00e0 ces nouvelles exigences. Nous allons l\u2019expliquer avec un exemple pratique.Comme mentionn\u00e9, les nouvelles tendances de consommation, les nouveaux types d\u2019aliments, ou les aliments produits ou cuisin\u00e9s diff\u00e9remment<\/strong> des m\u00e9thodes traditionnelles n\u00e9cessitent d\u2019adapter les conditions d\u2019hygi\u00e8ne des produits et leur \u00e9tude. Pour illustrer cela, concentrons-nous sur la tendance alimentaire crue, notamment la consommation de viande crue ou peu cuite.\n
Dans cette page :<\/strong><\/p>\n
\n
Viande crue ou peu cuite : Assurer la s\u00e9curit\u00e9<\/a><\/strong><\/li>\n
Types d\u2019\u00e9tudes de dur\u00e9e de vie (EVU) ou Challenge Tests<\/a><\/strong><\/li>\n
Conclusion : Choisir la bonne \u00e9tude de dur\u00e9e de vie pour votre produit<\/a><\/strong><\/li>\n<\/ol>\n<\/nav>\n<\/article>\n
\n
Viande crue ou peu cuite : Assurer la s\u00e9curit\u00e9<\/h2>\n
La premi\u00e8re question que nous posons est quelle est la s\u00e9curit\u00e9 de la viande crue ou peu cuite<\/strong>. La recommandation est de cuire les viandes enti\u00e8res \u00e0 plus de 65\u00b0C et les viandes hach\u00e9es \u00e0 plus de 70-75\u00b0C, en maintenant ces temp\u00e9ratures pendant plus de deux minutes. Ces temps de cuisson sont en fait plus \u00e9lev\u00e9s que ce que les chefs recommandent g\u00e9n\u00e9ralement pour la viande peu cuite, o\u00f9 le b\u0153uf, le porc, et m\u00eame les produits hach\u00e9s comme les hamburgers sont couramment servis pour mieux appr\u00e9cier les caract\u00e9ristiques naturelles du produit.<\/p>\n
Mais comment \u00e9valuer la s\u00e9curit\u00e9 de nos produits s\u2019ils sont destin\u00e9s \u00e0 \u00eatre servis peu cuits ? Quel type d\u2019\u00e9tudes de la dur\u00e9e de vie des produits alimentaires<\/strong> ou Challenge Tests<\/strong> devons-nous r\u00e9aliser ? Et dans quelles conditions devons-nous effectuer ces tests ?<\/p>\n
$\"viande$ <\/em><\/strong><\/h3>\n
Types d\u2019\u00e9tudes de dur\u00e9e de vie (EVU) ou Challenge Tests<\/h2>\n
Diff\u00e9rents produits, processus, m\u00e9thodes de distribution et techniques de cuisson n\u00e9cessitent d\u2019adapter le type d\u2019\u00e9tude de la dur\u00e9e de vie des produits alimentaires et ses conditions sp\u00e9cifiquement \u00e0 chaque cas.<\/p>\n
Pour r\u00e9pondre \u00e0 ces besoins changeants et sp\u00e9cifiques, qu\u2019il s\u2019agisse du type de produit, du mode de distribution ou de la consommation (par exemple, si un produit est destin\u00e9 \u00e0 \u00eatre servi cru dans les restaurants), il existe trois types principaux d\u2019EVU ou de Challenge Tests :<\/strong><\/p>\n
EVU pour les alterants ou pathog\u00e8nes naturels<\/strong><\/h3>\n
Il s\u2019agit d\u2019\u00e9tudier l\u2019\u00e9volution de la flore microbienne, soit pour la s\u00e9curit\u00e9 du produit, soit pour maintenir ses propri\u00e9t\u00e9s organoleptiques. La flore \u00e9tudi\u00e9e est naturellement pr\u00e9sente dans le produit, aucun pathog\u00e8ne n\u2019est inocul\u00e9 intentionnellement. Les conditions s\u00e9lectionn\u00e9es doivent \u00eatre aussi exigeantes, voire plus, que celles attendues pendant la dur\u00e9e de vie du produit.<\/p>\n
Stabilit\u00e9 microbienne avec Challenge Tests<\/strong><\/h3>\n
Cette m\u00e9thode examine la stabilit\u00e9 du produit en \u00e9valuant la capacit\u00e9 de certains pathog\u00e8nes ou micro-organismes de d\u00e9gradation, inocul\u00e9s intentionnellement dans le produit, \u00e0 cro\u00eetre ou survivre dans des conditions environnementales sp\u00e9cifiques. Un suivi analytique est effectu\u00e9 pour observer la croissance de ces micro-organismes pendant une dur\u00e9e de conservation d\u00e9termin\u00e9e. Cela peut \u00eatre compl\u00e9t\u00e9 par l\u2019\u00e9tude de l\u2019efficacit\u00e9 des traitements thermiques appliqu\u00e9s au point de vente pour d\u00e9truire les micro-organismes inocul\u00e9s, particuli\u00e8rement pour les produits destin\u00e9s \u00e0 la vente en restauration.<\/p>\n
\u00c9tude du potentiel de croissance de Listeria<\/strong><\/h3>\nL\u2019\u00e9valuation du potentiel de croissance de Listeria monocytogenes<\/em><\/strong> est r\u00e9alis\u00e9e par des Challenge Tests<\/a><\/strong>, permettant de classer les aliments en deux cat\u00e9gories d\u00e9finies par le r\u00e8glement CE 2073\/2005 :<\/p>\n
\n
Cat\u00e9gorie 1.2<\/strong> : Aliments pr\u00eats \u00e0 consommer pouvant supporter la croissance de Listeria monocytogenes<\/em>.<\/li>\n
Cat\u00e9gorie 1.3<\/strong> : Aliments pr\u00eats \u00e0 consommer ne pouvant pas supporter la croissance de Listeria monocytogenes<\/em>.<\/li>\n<\/ul>\n
Ces \u00e9tudes permettent \u00e9galement aux producteurs de d\u00e9terminer la concentration finale de Listeria monocytogenes<\/em> \u00e0 partir des niveaux d\u00e9tect\u00e9s d\u00e8s la fabrication. Cela permet d\u2019\u00e9valuer si le produit respectera la limite de 100 cfu\/g \u00e0 la fin de sa dur\u00e9e de vie et de d\u00e9finir la concentration initiale de Listeria<\/em> n\u00e9cessaire pour respecter cette limite.<\/p>\n
Conclusion : Choisir la bonne \u00e9tude de dur\u00e9e de vie pour votre produit<\/h2>\nChez AINIA, nous avons une vaste exp\u00e9rience dans la r\u00e9alisation d\u2019 \u00e9tudes de la dur\u00e9e de vie des produits alimentaires<\/strong><\/a> pour tous types de produits. Nous pouvons vous aider \u00e0 s\u00e9lectionner l\u2019\u00e9tude appropri\u00e9e, au co\u00fbt le plus bas possible, pour assurer la s\u00e9curit\u00e9 de vos produits dans les conditions r\u00e9elles de consommation. Nous vous aidons \u00e0 d\u00e9finir les limites de ces conditions afin que vous puissiez les communiquer \u00e0 vos clients et d\u00e9montrer la conformit\u00e9 lors des inspections, audits et \u00e9valuations tierces.<\/p>\n<\/article>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"
Les nouvelles tendances alimentaires entra\u00eenent des changements non seulement dans les produits que nous achetons, mais aussi dans leurs origines et leurs m\u00e9thodes de pr\u00e9paration. Du point de vue de la s\u00e9curit\u00e9 alimentaire, cela cr\u00e9e de nouveaux d\u00e9fis qui n\u00e9cessitent d\u2019adapter les niveaux d\u2019hygi\u00e8ne pour r\u00e9pondre \u00e0 ces nouvelles exigences. Afin d\u2019assurer la s\u00e9curit\u00e9 des […]<\/p>\n","protected":false},"author":273,"featured_media":188059,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1975],"tags":[],"class_list":["post-188066","post","type-post","status-publish","format-standard","hentry","category-consommateur"],"acf":[],"yoast_head":"\nS'adapter auxnouvelles tendances : \u00e9tudes de la dur\u00e9e de vie<\/title>\n<meta name=\"description\" content=\"Explorez les \u00e9tudes de la dur\u00e9e de vie des produits alimentaires pour garantir la s\u00e9curit\u00e9 alimentaire. 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