Monitoring of microbial ecology in three French pork slaughterhouses
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Auteurs :
Bridier A, Feurer C, Lemée P, Houée P, Soumet C, Le Roux A
Ensuring food safety is still a major concern in food industries including the pork sector. Despite the cleaning and disinfection procedures daily applied, the survival and adaptation of pathogens like Salmonella, is known to be related to a large number of food-associated infections worldwide. Rather than being exclusively linked to its intrinsic properties, the pathogen persistence is intimately linked to extrinsic factors, notably to ecological interactions with the microbiota associated in food environments. To this goal, we investigated here the microbial ecology in three pork slaughterhouses to better understand the interplay between industrial environments and Salmonella growth and survival.
Fiche technique
Titre :
Monitoring of microbial ecology in three French pork slaughterhouses
Date sortie / parution :
2025
Référence :
15th Safepork 2025, 6-8 octobre 2025, Rennes, France, poster
Auteurs
Chargée de projets en microbiologie et experte pour la surveillance épidémiologique des contaminants dans la filière porcine - Partenaire du RMT ACTIA Florepro
Ingénieur d’étude - Expert des bonnes pratiques d'hygiène et la maîtrise des process d'abattage-découpe