The purpose of the ACTIA QUALIMA "Control of the microbiological quality of food" joint technological network (2014-2018) is to provide methodologies and tools to:
- approve measures for the control of food quality and microbiological safety;
- approve processes, taking into account their impact on bacterial physiology;
- optimise inspection and monitoring plans.
This joint technological network started its five-year programme in January 2014. It follows on from the Actia joint technological network on Food shelf-lives, which was accredited for the 2007-2013 period.
Characterisation of the food matrix and processes
Definition of protocols for retrieving data from the field in order to develop tools for modelling micro-organisms' behaviour, depending on the process and the food, in order to prioritise levers for the control and quantitative evaluation of exposure.
Characterisation of micro-organisms' behaviour and bacterial physiology: an area for research and innovation
Improvement of knowledge of microbial physiology (stress, adaptability, etc.).
Study of the variability of cell behaviour in close relation to its microlocal environment.
Pooled tools and sharing information
Creation of a database on pathogenic micro-organisms and food spoilage.
Creation of a bank of mathematical models (modelling of processes and the cold chain, microbiological assessment).
Methodologies for the approval of control measures
The tools developed (technical protocols, databases, methodological guides, evaluation aid tools, etc.) are distributed to all professional and the authorities, particularly through regional and/or national information days for the food industry, training, or publication in technical and scientific reviews.
Participation to the research programme funded under the 2017 ANR call: Pathofood "Decrypt the cellular heterogeneity and the spatial distribution of pathogens in food matrixes in interaction with microbial communities".
Objective: a better understanding of how the heterogeneity of pathogen bacteria populations influences their implantation in the food matrix.