Food safety and antimicrobial agents: the book is out!

Agents anti-microbiens et sécurité sanitaire des aliments (lavoisier.fr) <
Les consommateurs sont aujourd’hui de plus en plus exigeants et demandent le risque zéro. Un enjeu important pour la filière agroalimentaire réside dans la maîtrise de la qualité sanitaire afin de prévenir l’implantation et le développement de flores bactériennes indésirables. Cette gestion des dangers micro-biologiques passe par l’utilisation d’une diversité de produits anti-microbiens, de la production primaire à la distribution des aliments en passant par les environnements de production jusqu’au stockage des aliments chez le consommateur. Leur utilisation est encadrée par une réglementation en perpétuelle évolution qui tient compte des avancées scientifiques ainsi que des exigences sociétales quant à leur innocuité.

Coordinated by the RMT Actia Chlean, Anti-microbial agents and food safety develops this theme around several major axes:

• the presentation of the national and European regulations governing anti-microbial products used in the food industry


• the most recent scientific knowledge on the behavior of microorganisms (pathogenic or spoilage) in production environments and food matrices;


• the control of all industrial processes on micro-organisms.

This book was written by the partners of the Actia Chlean Joint Technology Network (JTR) "Equipment Hygiene". This network, approved by the Ministry of Food, brings together thirteen partners on a national level under the aegis of ACTIA.

Coordinated by the CTCPA (Centre Technique de la Conservation des Produits Agricoles), this 2021-2025 RMT brings together technical institutes in the agri-food sector (Actalia, CTCPA, Ifip - Institut du porc, IFV - Institut français de la vigne et du vin), an interface partner (Critt agroalimentaire Provence-Alpes-Côte d'Azur) a technical center (Adrianor), a French public organization (Anses), teaching and research institutions (Énil de Mamirolle, INRAE [UMR Medis and UMR Umet], AgroParisTech [UMR SayFood], University Lyon 1 - BioDyMIA, University Rennes 1 - IUT de Saint-Brieuc).

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The RMT Actia Chlean brings together the main actors in research, development, training and technology transfer, involved in the approach of hygienic design and cleanability of equipment with the study of the bacterial ecology of workshops and processing lines in food industries. This network brings together experts in complementary fields: microbiology, fluid mechanics, physicochemistry of surfaces, mechanics and materials...

Food safety is a major concern for agri-food companies in order to meet regulatory and consumer requirements to offer them healthy and safe products. To achieve this, manufacturers can intervene at several levels, from the formulation of the food according to its physicochemical, microbiological and nutritional characteristics, to the design of lines and workshops according to the equipment and manufacturing and decontamination processes chosen.

The RMT Actia Chlean "Hygiene of equipment" approved by the Ministry of Food, brings together twelve partners from research, development, training and technology transfer. They are all involved in the approach of hygienic design of equipment with the study of the bacterial ecology of processing lines and workshops in food industries.