Mise au point de formulations antimicrobiennes et optimisation d'un procédé de fabrication des saucissons fermentés et faibles en gras

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Industrials in the processed meat products sector rank sixth in all industries, accounting for more than $ 22.5 billion a year. However, the presence of pathogens in these products still represents a significant risk. Due to growing consumer demand for natural products, the development of new preservation methods based on the addition of naturally sourced antimicrobials is a vital need for the industry. Natural products, however, are unstable and very aromatic. The development of formulations containing natural products in mixtures that act in synergy, increases their bactericidal effect and protects the organoleptic qualities of the processed meat. The encapsulation of these formulations stabilizes and ensures a gradual release of the active compounds during the process and storage. The purpose of the research is to develop an essential oil-based antimicrobial formulation (HEs) and a stabilization method to ensure the safety and increase the shelf life of fermented and dried sausages. The objectives are: 1) To verify in vitro the ability of different HEs to inhibit L. monocytogenes, Salmonella and E. coli 0157: H7. 2) Select the best HEs and evaluate the possible synergism between them in vitro for the development of an antimicrobial formulation. 3) Develop an encapsulation method, evaluate the controlled release of active compounds over time and determine in situ their effectiveness in eliminating pathogens during the process. 4) Evaluate the safety, storage time, biochemical, sensory and physico-chemical quality of the products processed on a pilot scale. This project will allow the development of new technologies to ensure the safety of fermented and dried meat products and reduce the level of food losses. It will also allow the training of highly qualified personnel in an emerging field, which responds to a growing concern about the environment, public health and that will have a positive impact on Canadian citizens (eg. fight against E. coli, Salmonella, etc.).