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Comment garantir la sécurité microbiologique de la viande bovine ?

Abstract : Products of animal origin (especially ground beef meat) may be contaminated by enterohemorragic Escherichia coli (EHEC) and trigger food borne infections. The natural reservoir of these strains is the bovine gastro-intestinal tract. The pathogenic strains possess a strong capacity to survive in the farm environment as well as in the meat. In order to reduce the risk for transmission to humans, it is important to set up strategies upstream in the food chain to limit animal carriage of these strains. One of the means could be to add in animal feed some antagonistic microorganisms that inhibit EHEC development in the animal gastro-intestinal tract.
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Submitted on : Tuesday, June 2, 2020 - 9:56:10 PM
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  • HAL Id : hal-02739426, version 1
  • PRODINRA : 380081



Frédérique Chaucheyras Durand, Lysiane Duniere, Evelyne Forano. Comment garantir la sécurité microbiologique de la viande bovine ?. 16. Journées Sciences du Muscle et Technologies des Viandes, Nov 2016, Paris, France. ⟨hal-02739426⟩



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