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Contrôle microbiologique des aliments – Manuel technique. Polytech Département STIA. Page 115

Carcasses 2
coupes 1/2 gros
piéces condition. 4
sous vide ou non
portions unitaires
conditionnées
hachée d'avance
/ 119 ou à demande
plats cuisinés à
l'avance
charcuterie crue
séchée
salaisons crues
salées / séchées
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Charcuterie
cuite
jambon cuit
entier
ovoproduits
pasteurisés entérobac
blanc d'oeuf non
pasteurisé

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GERMES

PRODUITS

volaille entière , réfri- 0 pour

-gérée ou congelée 25 g
rôtis ,escalopes crus 3 3 2 0 pour
panés ou non 5.10 10 5.10 30 1g
rôtis cuits 5 10 2 0 pour
3.10 10 10
25 g
viande crue (VSM) 6 3 2 0 pour
10 5.10 3
10 10 1g
viande cuite (VSM)
5 2 0 pour
3.10 10 10 30
25 g
5 2 0 pour
pané (frais ou réfrigéré) 10 10 10 10
25 g
poisson tranché , filet 4 2 0 pour
pané (congelé)
10 1 10 2 25 g
préparation à base de 5 2 2 0 pour
5.10 10 10 10
chair de poisson 25 g
crustacés cuits , 5 0 pour
réfrigérés 10 1 2
25 g
crustacés cuits ou non 3 0 pour
(congelés) 10 1 2
25 g
crevette décortiquée 5 2 0 pour
10 10 10 10
cuite réfrigérée 25 g
coquillages bivalves 25 pour 0 pour
3
présentés vivants 100 ml 25 ml
anchois 3 0 pour 0 pour 0 pour 0 pour
10 1g 25 g
1g 1g
saumon 4
0 pour 0 pour 0 pour 0 pour
fumé 10 1g 1g 1g 25 g

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Contrôle microbiologique des aliments – Manuel technique. Polytech Département STIA. Page 117

TABLES DES MATIERES

Page

A - Intérêt de la microbiologie alimentaire 2

B - Les risques au laboratoire de microbiologie 3
C - Le laboratoire 4
D - Matériel d’équipement du laboratoire d’analyse microbiologique 5
D - 1 - Systèmes de stérilisation / désinfection et zones stériles 5
D - 2 - Matériels d’incubation et de préparation des milieux 8
D - 3 - Préparation des échantillons et culture microbienne 8
D - 4 - Microscopie 9
E - Techniques générales 10
E - 1 - Prélèvements 11
a) Echantillonnage 11
1) Méthode d’échantillonnage préconisée par l’ICMSF 12
2) Cas particulier des conserves 15
3) Méthode d’échantillonnage pour rechercher un nombre
peu élevé de microorganismes 16
3) Choix des échantillons 16
b) Fréquence des prélèvements 16
c) Conditions du prélèvement 16
1) Prélèvement en surface 17
2) Prélèvement de produits liquides 17
3) Prélèvement de produits solides 17
E - 2 - Traitement de l’échantillon 18
a) Transfert au laboratoire 18
b) Préparation de l’échantillon 18
E - 3 - Les diluants 18
E - 4 - La revivification 19
a) revivification en milieu liquide 19
b) revivification sur milieu solide 21
E - 5 - Techniques de dilution 21
E - 6 - Principales techniques de numération 22
a) Méthodes générales directes 22
b) Méthodes générales indirectes 23
E - 7 - Numération en milieu solide UFC 24
a) Technique de numération dans la masse de la gélose 24
b) Technique de numération en surface 25
E - 8 - Numération en milieu liquide UFT 25
a) Fractionnement de grands volumes liquides 25
b) Méthode de Mac Grady 25
E - 9 - Numération par filtration 28
E - 10 - Interprétation des numérations 28
/ 119 a) Calcul de la charge microbienne du produit 28
b) Numération en milieu solide 29
c) Numération en milieu liquide 31
1) Numération avec une seule dilution dans n tubes 31
2) Numération avec plusieurs dilutions décimales de n tubes 32
d) Exemple d’exploitation statistique de résultats expérimentaux 32
e) Conclusions 33
E - 11 - Le contrôle de conformité par rapport à une norme 34
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A - 36
B - sp 36
C - sp 36
D - entéropathogène 37
E - Les entérobactéries 37
F - et l’entéroxine staphylococcique 37
G - 38

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1 - Vibrio cholerae
2 - Vibrio parahaemolyticus
3 - Vibrio sp
H - 38
I - 38
J - 38
K - sp 39
L - 39
M- 39
N 39
O - Levures et moisissures

A -
La numération des germes totaux 40
B -
Recherche d’une contamination fécale 43
1 - La colimétrie 43
a) dénombrement en milieu liquide 44
b) Dénombrement en milieu solide 46
c) Identification d’Escherichia coli 47
d) colimétrie par filtration 47
f) colimétrie par le système Pétrifilm 48
g) Résultats 48
2 - Numération des streptocoques du groupe D de Lancefield 48
a) Numération en milieu liquide 49
b) Numération en milieu solide 49
c) Isolement 50
C - Recherche et numération des anaérobies sulfito réducteurs 52
1 - Dénombrement des spores et des formes végétatives 52
2 - Numération des spores 53
D - Recherche et dénombrement de 53
1 - Milieux de numération 55
2 - Tests de confirmation 55
3 - Milieu de sporulation 56
4 - Numération de C. perfringens par titrage de l’α-toxine 56
E - Recherche et numération de 57
1 - Enrichissiment 57
2 - Numération sur milieux solides 58
3 - Numération en milieu liquide 59
4 - Identification 60
F - Recherche deet de) 62
1 - Préenrichissement 62
2 - Enrichissement 63
3 - Isolement 64
4 - Identification biochimique 66
/ 119 5 - Sérotypage 66
6 - Autres méthodes de recherche des Salmonella 68
1 - L’immunofluorescence 68
2 - L’immunoenzymologie 68
3 - L’hybridation ADN-ADN 70
4 - Autres méthodes 71
6 - Recherche de Shigella 71
G - Recherche indirecte de 72
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H - Recherche et/ou numération des
reading.
72
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1 - Vibrio cholerae 72
2 - Vibrio parahaemolyticus 72
I - Recherche et numération de et de sp. 75
J - Recherche de 77
K - Recherche de 77
L - Recherche de 78
M - Recherche de 78
N - Numération des levureset moisissures 81
O - Recherche des bactériophages fécaux 82

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P - Recherche de la toxine botulinique 82

Q - Les maladies parasitaires 83

A - Présentation des résultats 84

B - Analyse des eaux de consommation 86
1 - Définition d’une eau potable 86
2 - Divers types d’analyses d’eau 87
3 - Prélèvements 88
4 - Analyse microbiologique 90
C - Analyse du lait et des produits laitiers 92
1 - Divers types de lait 94
2 - Prélèvement des échantillons 94
3 - Analyse microbiologique 94
4 - Analyses chimiques et biochimiques associées à l’analyse microbiologique 96
a) Contrôle de la propreté
b) Recherche d’activités enzymatiques
c) Détermination de l’acidité
d) Test au teepol
e) Contrôle indirect du degré de chauffage
f) Recherche d’antibiotiques
5 - Analyse du lait cru 99
6 - Analyse du lait pasteurisé 100
7 - Analyse du lait stérilisé 100
8 - Analyse du lait en poudre 100
9 - Analyse du lait concentré sucré 101
10 - Analyse de laits fermentés 101
11 - Analyse des laits gélifiés et des laits emprésurés aromatisés 101
12 - Analyse des fromages (frais , pasteurisés) 101
13 - Analyse du beurre 102
14 - Analyse des glaces et crèmes glacées 102
15 - Analyse des crèmes de consommation courante 102
16 - analyse des caséines et caséinates 102
D - Analyse des viandes et des produits carnés 103
1 - Flores microbiennes normales et pathogènes des viandes 103
2 - Evolution des flores microbiennes des viandes et qualité 104
3 - Analyse de plats cuisinés à l’avance et de viandes cuites 105
4 - Analyse de la viande fraîche ou hachée 105
5 - Analyse de la charcuterie crue 105
6 - Analyse de la charcuterie cuite 105
7 - Analyse des semi conserves 106
E - Analyse des coquillages 106
F - Analyse d’une volaille 107
G - Analyse d’un sucre 107
H - Analyse des conserves 108
/ 119 I - Analyse de produits congelés 110
J - Analyse d’aliment soupçonné d’être à l’origine d’une maladie 110
K - Analyse microbiologique de l’environnement dans un atelier 111
L - Stérilisation , désinfection et traitement des matériels contaminés 102
1 - types et usages de quelques désinfectants 112
2 - Traitement et élimination des matériels contaminés 114

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ADRESSES UTILES 114
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CRITERES DE QUALITE DE QUELQUES PRODUITS ALIMENTAIRES 115

TABLE DES MATIERES 117

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amel-lamara-6419 left a comment

bonjour comment je pourrais le télécharger ?? merci

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11 / 08 / 2010
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hautebioABB left a comment

merciii infinement pour l'aide caninet "baraka allah fikom "c'est ce qu'on dit nous

05 / 08 / 2010
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imadito05 left a comment

merci beaucoup

12 / 07 / 2009
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salim-bio left a comment

est ce que je peut telecharger ce document

12 / 05 / 2009
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rada ratoi left a comment

merci beaucoup pour l'information !!!!!! c'est tres bien expliquee

07 / 15 / 2009
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