AISQAL: Integrated approach towards food quality and food safety

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An integrated Approach towards Food quality and Food safety

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Project acronym: AISQAL
Duration: Feb. 2007 – Feb. 2010
Funded by: Région Pays de la Loire
Website: Not available


Project name: AISQAL, An integrated Approach towards Food quality and Food safety

Coordinator: INRA, Centre Angers Nantes

Contacts: Dr Patricia Le-BAIL– INRA Centre Nantes Angers -(patricia.lebail@nantes.inra.fr ) - Phone: +33(0)240675054 Homepage: http://www.angers-nantes.inra.fr/


1. Context and problematic

AISQAL is the acronym of a large regional project which has been funded by the Région Pays de la Loire, the 3rd region in France in the Agrifood sector. AISQAL means “an Intégrated Approach towards food quality and safety” (Approche Intégrée de la Sécurité et de la Qualité des ALiments)

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The Région Pays de la Loire covers all type of productions: seafood thanks to the seaside nearby, fruits and vegetables thanks to a temperate climate, meat and dairy products, cereal products, wine (Muscadet wine yard is the largest in France by its surface) etc…. Some facts about agrifood business in the region Pays de Loire: 51 % of National meat production, 19% for milk, 20% in grains … 67% of the surface of the Région is dedicated to agriculture (20% of the total cultivated surface in France). The Région Pays de la Loire is the 1st French region for bovine meat, rabbit meat, duck meat and is second for poultry meat, pork meat, milk and potato. The Agri food sector makes a total of 600 companies employing 6000 people with a 600 Millions € turn over budget per year.

The AISQAL project is organized around 5 Work Packages (WP)

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Figure : Flowchart of the AISQAL Project

Two WP are vertical and encompass the food chain as a whole: WP1 : Caracterisation and prevention of risks in food WP2 : Food construction vs. nutritional and organoleptic quality

Two WP are integrating selected aspects of the food chain, thinking to the consumer: WP3 : Bioavailability of nutrients - microbial impact (pathogenic aspects) WP4 : Perception of the risk by the consumer

The last WP is dedicated to dissemination of the results of the project: WP5 : Dissemination, valorisation


2. Results and Applications

Thanks to the networking developed within this project a massive scientific production has been achieved. Beside this scientific impact, several applicable results can be outlined:


CHEMICAL RISKS

- Action: Polycylic Aromatic Hydrocarbons (PAH)

Reduction of the chemical risk associated to smoking of fish; process optimization
Stress response of L. monocytogenes and C. jejuni vs HAP
Contact: ONIRIS-GEPEA and ONIRIS-LABERCA, Email: thierry.serot@oniris-nantes.fr


- Action: Perfluoro-Octane Sulfonates (PFOS), Perfluoro-Octanoic Acid (PFOA)

PFOS and PFOA : protocol to measure contamination with low level detection
Results obtained with water and pancakes as food stimulant.
Location of PFOS and PFOA in emulsions as a model food.
Contact: ONIRIS-LABERCA, ONIRIS – GEPEA and INRA-BIA, Email: laberca@oniris-nantes.fr


- Action: Salmonella and Campylobacter in pork meat

Propagation of Salmonella and Campylobacter in the pork meat industry
Contact: ONIRIS-SECALIM, Email : catherine.belloc@oniris-nantes.fr


- Action: Effect of redox potential on Listeria monocytogenes physiology

A redox stress can modify the behaviour of Listeria monocytogenes
Contact: ONIRIS-UMR BIOEPAR, Email : sandrine.guillou@oniris-nantes.fr


-Action: Anisakidae in wild fish

Assessment of the risk in wild fish
Perception of the risk by the consumer
Contact IFREMER-STAM, Email : Veronique.Verrez@ifremer.fr


- Action: Communication of risk to the consumer

Perception of the risk by the consumer
Contact AUDENCIA, Email : gdebucquet@audencia.com


NUTRITIONAL and ORGANOLEPTIC QUALITY

- Action: protection of anti oxidants in food matrices

Strategies to protect anti oxidants based on food assembly
Assessment of the bioavailability during food consumption (mastication, digestion)
Contact: INRA-BIA + INRA-ISD, Email : patricia.le-bail@nantes.inra.fr


- Action: protection of minerals and bioavilability in food matrices

Strategies to protect minerals in food matrices
Assessment of the bioavailability during food consumption (mastication, digestion)
Contact: INRA-BIA + INRA-ISD, Email: marc.anton@nantes.inra.fr


- Action: Bread structuration and destructuration

Understanding of the impact of dough mixing on bread structure
Link between microstructure and texture of bread
Contact: INRA-MC2, Email : alain.lebail@oniris-nantes.fr, dellaval@nantes.inra.fr


3. Novelties, benefits and added value

AISQAL has resulted in significant steps forward in nutrition, food processing and food safety.


4. More information – list of partners

Partner 1 Coordinator : INRA – BIA, Nantes

Partner 2 ONIRIS-LABERCA-INRA, Nantes

Partner 3 ONIRIS-SECALIM, Nantes

Partner 4 ONIRIS-UMR INRA BIOEPAR, Nantes

Partner 5 IFREMER, STAM, Nantes

Partner 6 University of Nantes – PRES UNAM - UMR GEPEA-ERT CBAC 1052, Nantes

Partner 7 University of Nantes – PRES UNAM - UMR-CNRS 6006 – LAEIM, Nantes

Partner 8 University of Nantes – PRES UNAM - UMR CNRS 6144 GEPEA, Nantes

Partner 9 ONIRIS – UMR CNRS 6144 GEPEA – MAPS / AROMA Group, Nantes

Partner 10 ONIRIS - QM2A, UP-SP 6702, Nantes

Partner 11 ESA-GRAPPE, Angers

Partner 12 University of Angers – PRES UNAM - INSERM U646, Angers

Partner 13 ONIRIS – UMR CNRS 6144 GEPEA – MAPS / Process Group, Nantes

Partner 14 University du Maine (Le Mans) – PRES UNAM, UMR CNRS – 6120, le Mans

Partner 15 University du Maine (Le Mans) – PRES UNAM, Le Mans

Partner 16 University of Nantes – PRES UNAM - SMAB, EA 2160 Pôle Mer et Littoral, Nantes

Partner 17 AUDENCIA, LESMA (Laboratoire de Recherche en Stratégie et Marchés des produits Agro-alimentaires), Nantes

Partner 18 University of Nantes – PRES UNAM – IHT- Institut de l’Homme et de la technologie, Ecole Polytechnique de l’Université de Nantes, Nantes


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