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Suite à la demande de certains producteurs wallons de beurre au lait cru confrontés à un problème récurrent de contamination de leur produit en E. coli, DiversiFerm a souhaité étudier cette problématique pour mieux la comprendre et pouvoir apporter aux producteurs des conseils afin d’y remédier. L’étude de la contamination en E coli du beurre au lait cru fait l’objet de ce travail. 
E. coli est une bactérie dont la présence ou non est un indicateur d’hygiène du procédé de fabrication. Les normes énoncées dans le Règlement (CE) n°2073/2005 encadrent le taux de contamination dans les denrées alimentaires afin d’offrir une garantie d’hygiène aux consommateurs. 
Le processus de fabrication du beurre compte plusieurs étapes : la traite, qui n’entre pas dans le cadre de ce travail, l’écrémage, la maturation, le barattage, le lavage, le malaxage et le conditionnement. L’étude repose sur le suivi de trois cycles de production de beurre au lait cru dans six fermes distinctes confrontées à la présence répétée d’E. coli dans le beurre produit. La méthode de travail pour cette étude a consisté à prélever des échantillons de surfaces (cinq points de prélèvement et trois répétitions) et des produits présents au cours du processus de fabrication du beurre : lait entier, crème, lait écrémé, crème maturée et beurre (cinq répétitions par produit). Ces prélèvements ont eu lieu à différentes étapes du processus de fabrication, à savoir avant et après l’écrémage, après la maturation et après le barattage. La présence et les dénombrements de E. coli ont été réalisés à l’aide de Petrifilms. La contamination mesurée traduit la qualité du nettoyage de l’équipement en ce qui concerne les 
échantillons de surfaces, et de la qualité microbiologique pour cette bactérie dans les produits laitiers. 
Selon la classification du règlement européen, sur les 18 lots de beurres échantillonnés et testés dans cette étude, un seul lot était de qualité satisfaisante, trois étaient acceptables et les 14 autres insatisfaisants, soit 78%. 
Les résultats des prélèvements de surfaces montrent qu’un point critique de contamination est le 
tuyau d’arrivée du lait entier. Un deuxième point a pu être mis en évidence : l’orifice de passage du lait entier vers l’écrémeuse. La propreté de ces deux points est donc primordiale. Pour ce qui est de la contamination en E. coli dans les produits laitiers, l’étude a essayé d’identifier les facteurs pouvant l’influencer. Une corrélation pour le taux d’E. coli ou de coliformes a pu être établie par régression linéaire entre plusieurs couples de produits. Des tests statistiques ANOVA ont, eux, permis de révéler l’importance de la qualité microbiologique en E. coli du lait entier utilisé, la qualité étant liée dans cette étude au type d’équipement de traite utilisé (salle ou robot de traite) et à la propreté de cet équipement évaluée à la sortie du lactoduc. En effet, dans les exploitations de l’étude utilisant des robots, le lait entier était mis en attente d’être écrémé dans un réservoir tampon pendant plusieurs heures sans refroidissement, permettant ainsi le développement d’E. coli. Des tests GLM ont montré l’impact favorable de l’utilisation de ferments pour la maturation de la crème. Enfin, l’effet du mélange de différents lots de crème maturée pour un même barattage a également pu être mis en évidence dans les résultats. 
Des pistes de solution ont été émises pour remédier à la contamination en E. coli chez les producteurs de l’étude. Celles-ci pourraient être appliquées à d’autres producteurs confrontés à une problématique semblable. Ces pistes consistent en l’amélioration du nettoyage de l’équipement, la diminution du temps d’attente du lait entier non refroidi avant l’écrémage, et l’ensemencement de la crème avec des ferments lactiques pour la maturation. 
Des études ultérieures pourront approfondir le sujet et vérifier les hypothèses émises. Following the request of some Walloon raw milk butter producers faced with a recurrent problem of E. coli contamination of their product, DiversiFerm wished to study the issue to understand it better and to be able to provide producers with recommendations to remedy it. The study of Escherichia coli contamination in raw milk butter is the subject of this paper. 
E. coli is a bacterium whose presence or absence is an indicator of hygiene for the manufacturing process. The standards set out in Regulation (EC) No 2073/2005 govern the level of contamination in food products in order to provide consumers with a guarantee of hygiene. 
The butter manufacturing process includes several stages: milking, which is outside the scope of this work, skimming, maturation, churning, washing, kneading and packaging. 
The study relies on the monitoring of three production cycles of raw milk butter on six different farms faced with the repeated presence of E. coli in the resulting butter. The method of work for this study consisted of taking samples of surfaces (five sampling points and three repetitions) and samples of the products present during the butter production process: whole milk, cream, skimmed milk, ripened cream and butter (five repetitions per product). These samples were taken at different stages of the manufacturing process, i.e. before and after skimming, after maturation and after churning. The E. coli in the samples were cultured on Petrifilm on the same day so that they could be enumerated. The level of E. coli measured on the Petrifilms reflects the quality of the cleaning of the equipment for the surface samples and the microbiological quality for this bacterium in the dairy products. Based on the classification of the European Regulation, out of 18 batches of butter sampled and tested in this study, only one batch was of satisfactory quality, three were acceptable and the other 14 unsatisfactory, i.e. 78%. 
The results of the surface sampling show that a critical point of contamination is the whole milk supply pipe. A second point was found to be the whole milk inlet to the skimmer. The cleanliness of these two points is therefore of paramount importance. As for E. coli contamination in dairy products, the study tried to identify possible contributing factors. A correlation for E. coli or coliform levels could be established by linear regression between several product pairs. Statistical ANOVA tests revealed the importance of the microbiological quality in E. coli of the whole milk used, the quality being linked in this study to the type of milking equipment used (parlour or milking robot) and to the cleanliness of this equipment rated at the outlet of the milk duct. 
Indeed, on those farms participating in the study which use robots, the whole milk was left to stand in the buffer tank for several hours without cooling before skimming, thus allowing the development of E. coli. GLM tests showed the favorable impact of using ferments for cream maturation. Finally, the effect of mixing different batches of ripened cream for the same churning could also be seen in the results. 
Suggestions for solutions to the E. coli contamination of the producers in the study were made. 
These solutions may be applicable to other producers facing a similar problem. The solutions include improving equipment cleaning, reducing the waiting time of uncooled whole milk before skimming, and inoculating the cream with lactic ferments for maturation. 
Additional studies may further investigate the subject and verify the hypotheses.

Beurre --- Lait cru --- Escherichia coli --- E. coli --- Petrifilm --- Hygiène alimentaire --- Normes microbiologiques --- Butter --- Raw milk --- Escherichia coli --- E. coli --- Petrifilm --- Food safety --- Microbiological standards --- Sciences du vivant > Microbiologie

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The papers selected for publication in the Special Issue “Urban and industrial wastewater disinfection and decontamination by Advanced Oxidation Processes (AOPs): current issues and future trends” and published in this book, include topics related with (waste)water treatment and its reuse, disinfection, and pollutant degradation, advancing the know-how of the topics or assessing their integration into the new age of the circular economy of water. Likewise, aspects such as modeling of degradation processes and new materials synthesis were published, aiming to improve, optimize and predict the efficacy of the existing or the novel treatment processes. Moreover, pilot plant operation and large-scale processes were featured, assessing the feasibility of these new treatment methods in real world applications. Overall, the Special Issue and this book present innovative solutions on the field of water and wastewater treatment, with a view on the future technologies that will form the next advances of the field.

emerging pollutants --- advanced oxidation process --- water pollution --- ultrasound --- flower-like Bi2WO6 --- E.coli inactivation --- reactive oxygen species (ROS) --- photocatalysis --- solar disinfection --- water treatment --- pollution --- circular economy --- wastewater reuse --- zero waste --- zero energy --- substances recovery --- sustainable development goals --- heterogeneous photocatalysis --- titanium dioxide --- tin oxide --- graphene oxide --- chemical oxygen demand --- antibiotics --- wastewater --- removal efficiency --- slurry reactor --- computer-based learning --- solar photocatalysis --- water contaminants --- kinetic modeling --- photoreactor design --- UV-LED --- TiO2 --- hexacyanoferrate --- mining --- hydrothermal method --- elimination routes --- fresh urine --- pharmaceutical degradation --- processes selectivity --- theoretical analysis --- advanced oxidation --- membrane technology --- micropollutants --- biological contaminants --- cytotoxicity --- n/a

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This book is motivated by our passion to compile recent research on antimicrobial surfaces. We aimed to assemble research papers on the preparation of new materials, antimicrobial testing using different pathogens (bacteria, fungi, and viruses), and the relationship between the coating nanostructure and its reactivity towards the studied pathogen(s). We believe that a good antimicrobial coating should by characterized by (i) a fast activity towards the pathogen, (ii) sustainable activity based on the stability of the coating, and (iii) the lowest possible toxicity for humans and reduced risks for the environment. Striking a compromise between these different challenges is difficult and requires more research.

Research & information: general --- Technology: general issues --- active packaging --- chitosan --- methylcellulose --- natamycin --- antimicrobial action --- quaternary ammonium groups --- acrylic acid --- glycidyl methacrylate --- crosslinking reaction --- coating --- edible films --- edible coatings --- antimicrobial agents --- fresh fish --- spoilage --- shelf-life --- black anther disease --- orchid cut flower --- silver nanoparticles --- antifouling efficacy --- flow-through --- triangular box --- Amphibalanus amphitrite --- cuprous oxide --- dynamic aging --- repellant activity --- raft experiment --- bioassay --- biofouling of ships' hull --- polypropylene --- hernia meshes --- antibacterial --- drug release --- polydopamine --- antimicrobial --- citric acid --- cross-linked --- cold plasma --- antimicrobial activity --- brilliant green --- crystal violet --- demethylation --- lignin --- polyurethane coatings --- triphenylmethane dyes --- 3D printing --- catheters --- dialysis --- extrusion --- infections --- manufacturing --- infection --- coatings --- silver --- nanomaterials --- plasma deposition --- titanium-based thin films --- copper --- magnetron sputtering --- super-elastic coatings --- E. coli inactivation --- active packaging --- chitosan --- methylcellulose --- natamycin --- antimicrobial action --- quaternary ammonium groups --- acrylic acid --- glycidyl methacrylate --- crosslinking reaction --- coating --- edible films --- edible coatings --- antimicrobial agents --- fresh fish --- spoilage --- shelf-life --- black anther disease --- orchid cut flower --- silver nanoparticles --- antifouling efficacy --- flow-through --- triangular box --- Amphibalanus amphitrite --- cuprous oxide --- dynamic aging --- repellant activity --- raft experiment --- bioassay --- biofouling of ships' hull --- polypropylene --- hernia meshes --- antibacterial --- drug release --- polydopamine --- antimicrobial --- citric acid --- cross-linked --- cold plasma --- antimicrobial activity --- brilliant green --- crystal violet --- demethylation --- lignin --- polyurethane coatings --- triphenylmethane dyes --- 3D printing --- catheters --- dialysis --- extrusion --- infections --- manufacturing --- infection --- coatings --- silver --- nanomaterials --- plasma deposition --- titanium-based thin films --- copper --- magnetron sputtering --- super-elastic coatings --- E. coli inactivation

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This book is motivated by our passion to compile recent research on antimicrobial surfaces. We aimed to assemble research papers on the preparation of new materials, antimicrobial testing using different pathogens (bacteria, fungi, and viruses), and the relationship between the coating nanostructure and its reactivity towards the studied pathogen(s). We believe that a good antimicrobial coating should by characterized by (i) a fast activity towards the pathogen, (ii) sustainable activity based on the stability of the coating, and (iii) the lowest possible toxicity for humans and reduced risks for the environment. Striking a compromise between these different challenges is difficult and requires more research.

active packaging --- chitosan --- methylcellulose --- natamycin --- antimicrobial action --- quaternary ammonium groups --- acrylic acid --- glycidyl methacrylate --- crosslinking reaction --- coating --- edible films --- edible coatings --- antimicrobial agents --- fresh fish --- spoilage --- shelf-life --- black anther disease --- orchid cut flower --- silver nanoparticles --- antifouling efficacy --- flow-through --- triangular box --- Amphibalanus amphitrite --- cuprous oxide --- dynamic aging --- repellant activity --- raft experiment --- bioassay --- biofouling of ships’ hull --- polypropylene --- hernia meshes --- antibacterial --- drug release --- polydopamine --- antimicrobial --- citric acid --- cross-linked --- cold plasma --- antimicrobial activity --- brilliant green --- crystal violet --- demethylation --- lignin --- polyurethane coatings --- triphenylmethane dyes --- 3D printing --- catheters --- dialysis --- extrusion --- infections --- manufacturing --- infection --- coatings --- silver --- nanomaterials --- plasma deposition --- titanium-based thin films --- copper --- magnetron sputtering --- super-elastic coatings --- E. coli inactivation --- n/a --- biofouling of ships' hull

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The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, “Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources”, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally.

chicken fat by-products --- unsaturated fatty acids --- colour properties --- lipid profile --- beef --- lamb --- pork --- trace elements --- micronutrients --- fatty acids --- genomics --- heritability --- Campylobacter jejuni --- antimicrobials --- decontamination --- poultry --- chicken wings --- application method --- indicator bacteria --- chlorine dioxide --- rhamnolipids --- 1,3-Dibromo-5.5-dimethyl hydantoin --- interventions --- barley --- corn --- blend --- eating quality --- volatile compounds --- Salmonella spp. --- E. coli --- pathogen surrogates --- ozone intervention --- beef trim --- tropical --- meat quality --- nutrient --- composition --- beef primals --- computer vision system --- dual energy X-ray absorptiometry --- mature cows --- rib-eye camera --- whole-side camera --- lactic acid --- UV-C --- Listeria monocytogenes --- LAB --- response surface methodology --- longissimus dorsii lumborum --- multivariate analyses --- proximate composition --- fatty acid profile --- mineral content --- carcass traits --- tropical beef cattle --- refrigerated meat shelf life --- microbial indicators --- vacuum packaging --- carcass chilling --- hot water intervention --- Salmonella --- chicken --- microbial intervention --- food-contact surfaces --- Pirenaica --- Protected Geographical Indication --- Ternera de Navarra --- Certified Angus Beef --- country of origin --- USDA standard --- sensory profile --- pig --- seaweed --- pork quality --- minerals --- proximal composition --- Macrocystis pyrifera --- chicken fat by-products --- unsaturated fatty acids --- colour properties --- lipid profile --- beef --- lamb --- pork --- trace elements --- micronutrients --- fatty acids --- genomics --- heritability --- Campylobacter jejuni --- antimicrobials --- decontamination --- poultry --- chicken wings --- application method --- indicator bacteria --- chlorine dioxide --- rhamnolipids --- 1,3-Dibromo-5.5-dimethyl hydantoin --- interventions --- barley --- corn --- blend --- eating quality --- volatile compounds --- Salmonella spp. --- E. coli --- pathogen surrogates --- ozone intervention --- beef trim --- tropical --- meat quality --- nutrient --- composition --- beef primals --- computer vision system --- dual energy X-ray absorptiometry --- mature cows --- rib-eye camera --- whole-side camera --- lactic acid --- UV-C --- Listeria monocytogenes --- LAB --- response surface methodology --- longissimus dorsii lumborum --- multivariate analyses --- proximate composition --- fatty acid profile --- mineral content --- carcass traits --- tropical beef cattle --- refrigerated meat shelf life --- microbial indicators --- vacuum packaging --- carcass chilling --- hot water intervention --- Salmonella --- chicken --- microbial intervention --- food-contact surfaces --- Pirenaica --- Protected Geographical Indication --- Ternera de Navarra --- Certified Angus Beef --- country of origin --- USDA standard --- sensory profile --- pig --- seaweed --- pork quality --- minerals --- proximal composition --- Macrocystis pyrifera