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鞁濏拡 氙胳儩氍� 頃欖瀽鞚� 靷鹅棎靹滌潣 'Big Five'

2018雲� 5鞗� 17鞚�, 瓴愴姼雽� 氤戈祼 氚╇�戈祼靾� Mieke Uyttendaele 電� 鞁濏拡 氙胳儩氍检棎 雽�頃� 頋ル�鸽�滌毚 臧曥棸鞚� 歆勴枆頄堧嫟. 鞚� 靹鸽�鸽倶電� 靷措��雱�霛缄窢, Campylobacter jejuni/coli, 鞚戈皠 氤戩洂靹� 雽�鞛リ窢, Listeria monocytogenes 鞚� 韽�頃�頃� 4臧滌潣 氚曧厡毽�鞎� 氚� 1臧滌潣 鞁濍焿 毵り皽 氚旍澊霟�鞀�, 歃� 雲鸽�� 氚旍澊霟�鞀るゼ 韽�頃�頃橂姅 鞁濏拡 氙胳儩氍� 5臧� 瓯半寑 氤戩洂攴犾潣 鞐瓣惮 鞝勲灥鞚� 雲检潣頄堧嫟. 鞐瓣惮電� 鞁犽�绊暊 靾� 鞛堧姅 瓴瓣臣毳� 鞝滉车頃橁赴 鞙勴暅 鞝侅爤頃� 靸橅攲毵� 氚� 韰岇姢韸� 氚╇矔 靹犿儩, 鞁濏拡 欷�牍� 瓿检爼鞚� 鞛勱硠 鞁滉皠, 鞓�霃� 臁绊暕 霕愲姅 鞓れ椉 鞝滉卑 鞝勲灥鞚� 鞁濍硠頃橁赴 鞙勴暅 鞓堨浮 氇�雿鸽�� 氚� 鞙犽皽 瓴�靷�鞕� 臧欖潃 鞝侅爤頃� 霃勱惮鞚� 臧滊皽, 鞁濍焿 瓿店笁鞚� 氤错樃頃橁赴 鞙勴暅 氤搓磤 氚� 鞁濏拡 臧�瓿奠棎 欷戩爯鞚� 霊愳棃雼�. 欤检殧 霃勳爠 瓿检牅搿滊姅 鞚搓矁鞚� 鞁濏拡鞎堨爠 氚� 鞙勴棙韽夑皜鞐� 鞏措柣瓴� 鞐瓣舶頃� 瓴冹澑臧�鞚措嫟.

鞚岇嫕鞚� 毵涭瀳瓿� 瓯搓皶頃橂┌ 歆�靻� 臧�電ロ暣鞎� 頃橁碃 雱堧�� 牍勳嫺歆� 鞎婌晞鞎� 頃滊嫟. 攴鸽Μ瓿� 鞚岇嫕鞚� 霕愴暅 鞎堨爠頃挫暭 頃橂┌ 鞙犿喌旮绊暅鞚� 雼ろ暊 霑岅箤歆� 鞏戩�堨潣 靸來儨毳� 鞙犾��頃橂姅 瓴冹澊 氤挫灔霅橃柎鞎� 頃滊嫟. 靾橂厔 霃欖晥, 靷措��雱�霛缄窢毳� 韽�頃�頃� 雼れ枒頃� 氤戩洂攴犾澊 鞁濏拡鞎堨爠鞐瓣惮鞚� 欷戩嫭鞚挫棃雼�. 歆�雮� 10雲� 霃欖晥 鞙犽熃鞐愳劀 靷措��雱�霛检�濎澊 臧愳唽 於旍劯毳� 氤挫榾歆�毵� 鞐�鞝勴瀳 欤检殧 鞁濏拡 毵り皽 氤戩洂觳挫澊雼�. 靷措��雱�霛缄窢鞚� 雼れ枒頃� 順堨箔甑瓣臣 鞙犾爠鞛愴槙鞚� 臧�歆�瓿� 鞛堧姅 氤�韱奠劚鞚� 鞛堧姅 靸濍�茧��, 臧侁皝 雼るジ 氤戩洂靻岇檧 攵堧Μ頃� 臁瓣贝鞐� 鞝侅潙頃橁碃 靸濎〈頃� 靾� 鞛堧姅 鞛犾灛霠レ潉 臧�歆�瓿� 鞛堧嫟. 瓴愴姼雽�頃欔祼鞚� 鞁濏拡 旮办垹, 鞎堨爠 氚� 氤搓贝 攵�靹滌棎靹� 歆勴枆頃� 鞁濏拡 鞎堨爠 鞐瓣惮電� 攴缄卑 旮半皹鞚� 鞚橃偓 瓴办爼鞚� 歆�鞗愴晿旮� 鞙勴暣 歆勴枆霅橃棃雼�. 頃橂倶鞚� 臧�鞁滌爜鞚� 靹标臣電� 鞁濏拡 氙胳儩氍柬暀 氚� 鞁濏拡 氤挫〈 鞐瓣惮 攴鸽９鞚� 歆戫晞頃� 氙胳儩氍柬暀 歆�旃�(Uyttendaele Mieke 韼胳��)鞐� 甏�頃� 毂呾澊雼�. 鞁濏拡鞚� 氙胳儩氍� 攵勳劃鞚� 鞁濏拡 鞎堨爠鞚� 氤挫灔頃橂姅 頃奠嫭 鞖旍唽鞚措嫟. 旄§爼鞚� 歆�鞁濎潉 鞎缄赴頃橁碃 氙胳儩氍� 歆�旃�鞚� 鞁濏拡 霕愲姅 鞁濏拡 靸濎偘 瓿检爼鞚� 靾橃毄 臧�電レ劚鞚� 韺愲嫧頃橂姅 雿� 霃勳泙鞚� 欷�雼�. 氙胳儩氍柬暀 歆�旃�鞐� 甏�頃� 毂呾潃 鞁濏拡鞚� 鞓堨儊 氙胳儩氍� 鞓れ椉鞐� 雽�頃� 鞁犾啀頃� 雼惦硛鞚� 鞝滉车頃橁赴 鞙勴暣 彀胳“ 霅� 靾� 鞛堧嫟. 鞚搓矁鞚� 鞁濏拡 靸濎偘鞐愳劀 鞙勳儩鞝侅澑 甏�頄夓潉 韽夑皜頃橁碃, 鞙犿喌 旮绊暅鞚� 瓴办爼頃橁碃, 鞁濏拡 鞎堨爠鞚� 氤挫灔頃橂姅 韰岇姢韸� 瓴瓣臣鞚� 頃挫劃鞚� 霃勳毟 靾� 鞛堧嫟.

Mieke Uyttendaele 甑愳垬電� 氩�旮办棎 瓴愴姼雽�頃欔祼鞐愳劀 靸濍�缄臣頃� 瓿淀暀頃欖渼(1992)鞕� 鞚戩毄靸濍�缄臣頃� 氚曥偓頃欖渼(1996)毳� 旆�霌濏枅雼�. 攴鸽姅 氩�旮办棎 甑�毽疥臣頃欖棸甑�旮瓣笀鞚� 韱淀暣 氚曥偓 頉� 鞐瓣惮毳� 靾橅枆頄堨溂氅�, 2004 雲勲秬韯� 瓴愴姼雽�頃欔祼鞚� 靸濍獏瓿柬暀 瓿淀暀攵�, 鞁濏拡瓿淀暀 鞎堨爠氤搓贝攵�鞚� 甑愳垬搿� 鞛�歆� 欷戩澊雼�. Mieke Uyttendaele 甑愳垬鞚� 鞐瓣惮 攵勳暭電� 鞁濏拡鞚� 氙胳儩氍� 攵勳劃 (瓿犾爠 氚办枒 氚╇矔 氚� 鞁犾啀頃� 氚╇矔)瓿� 鞁濏拡 鞎堨爠鞚措嫟.

Mieke Uyttendaele 甑愳垬 鞝�靹�: microbiological guidelines

鞗愲��: The big five in the life of a food microbiologist - Mieke Uyttendaele

Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end-of-shelf life. Throughout the years, various pathogens have been the focus of our food safety research. Some are established pathogens. Salmonella is a good example of this. There was a decreasing trend for salmonellosis in Europe of the last 10 years, however, the number of reported cases at present stabilizes and Salmonella remains a major food borne pathogen of concern. Salmonella is a versatile organism, with many serogroups and genotypes, each with a different reservoir and potential to survive and adapt to adverse conditions. Thus our interventions to mitigate Salmonella contamination need to shift along, addressing other type of foods or rethinking our control strategies as this pathogen evolves. Also the introduction of molecular techniques in food diagnostics, increase in global trade, climate change or the shift to a more sustainable diet with less animal products but more fruits and vegetables may impact on the pathogens that (re)emerge and get on the food safety radar. The seminar discussed the research strategies of the big five pathogens in the life of a food microbiologist encompassing four bacteria i.e. Salmonella sp., Campylobacter jejuni/coli, human pathogenic E. coli, Listeria monocytogenes and one food borne virus i.e. human Norovirus. Research efforts were focused the selection of appropriate sampling and testing methodologies to provide reliable results, and development of appropriate tools such as predictive modeling and challenge testing to identify critical time/temperature combinations or decontamination strategies during processing, storage and food preparation to safeguard the food supply. Main challenge is still addressing consumer behaviour and how to deal with this into food safety risk assessment.

Research in food safety as conducted at the Dept of Food Technology, Safety & Health at Ghent University is elaborated to support evidence-based decision making. One tangible outcome is the book on Microbiological Guidelines elaborated by the research group of Food Microbiology and Food Preservation (Ed. Uyttendaele Mieke). Microbiological analysis of foods is a key factor in ensuring food safety. Measurement brings knowledge and microbiological guidelines help in judging the acceptability of food or food production processes. The new edition of this handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods. The book on Microbiological guidelines can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety.

UYTTENDAELE Mieke

Professor, expertise in microbiological analysis of foods, food safety, risk assessment, Ghent University, Faculty of Bio-Science Engineering, Department of Food Technology, Safety and Health. Coupure Links 653, 9000 Ghent, Belgium