Know more

About cookies

What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

  • Cookies strictly necessary for the proper functioning of the site
  • Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie

Purpose

Shelf life

CAS and PHP session cookies

Login credentials, session security

Session

Tarteaucitron

Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie

Purpose

Shelf life

atid

Trace the visitor's route in order to establish visit statistics.

13 months

atuserid

Store the anonymous ID of the visitor who starts the first time he visits the site

13 months

atidvisitor

Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
  • The deposited cookie is only used to produce anonymous statistics
  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

This site relies on certain services provided by third parties which allow :

  • to offer interactive content;
  • improve usability and facilitate the sharing of content on social networks;
  • view videos and animated presentations directly on our website;
  • protect form entries from robots;
  • monitor the performance of the site.

These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

Menu Logo Principal Oniris

Home page

ESCAPE: Characterization of the interaction between the microbiota of chicken meat and the foodborne pathogen Campylobacter [ANR JCJC Project ]

the kick-off meeting of ESCAPE took place on February 4, 2022

ESCAPE
Nabila Haddad, assistant-professor at SECALIM, was awarded the ANR JCJC 2021 with her ESCAPE project on Campylobacter. The ESCAPE project was selected during the ANR 2021 Call for Generic Projects in the CE21 - Food and food systems, in the Young Researchers Young Researchers (JCJC) scheme, which funds individual research projects worn by scientists at the start of their careers.

For several years, Campylobacter has remained the leading cause of food-borne zoonosis in Europe. The ingestion of contaminated poultry meat is the main transmission route of Campylobacter to humans (493,000 human symptomatic cases of campylobacteriosis per year and 26% of cases of foodborne outbreaks in France). Controlling the contamination of poultry meat by Campylobacter represents a major public health issue but also an economic issue due to the introduction of a new process hygiene criterion. Among the means of control identified to reduce the level of Campylobacter contamination of poultry carcasses are strategies focused on the slaughter process, taking advantage of the sensitivity of the bacteria to thermal and oxidative stress.

The behavior of Campylobacter under conditions of thermal stress or oxidative stress, such as those encountered during the slaughter process, has been the subject of several studies. However, to date, assessments of exposure to Campylobacter have been based on the study of the behavior of the pathogen without taking into account the microbiota present on the meat. However, it is known that the bacterial interactions that take place within the microbiota influence the behavior of pathogens up to the consumer's plate and that the composition of the microbiota depends on the conditions encountered along the food chain.
It is in this context that the ESCAPE (ANR-21-CE21-0008-01) project fits. Its objectives are (i) to quantitatively assess the effect of the rearing method, chilling and packaging of broiler carcasses on the composition of the microbiota and the level of Campylobacter contamination of the poultry carcass, ( ii) to determine whether certain bacterial species within the carcass microbiota favor or hinder the persistence of Campylobacter, and thus to identify potential bacterial indicators predicting the presence of Campylobacter on the carcass, and (ii) to understand how and why Campylobacter survives on meat, by studying the mechanisms relating to the response of the pathogen in interaction with these bacterial indicators.

ESCAPE is part of a process to improve meat safety by considering new risk mitigation strategies and by assessing exposure to risk, taking into account the microbiota of the foodstuff concerned.
The results of the project will make it possible to obtain a better knowledge of the behavior of Campylobacter, in particular by considering the influence of biotic factors (microbiota) on the presence and survival of Campylobacter on meat, for a possible integration of these factors into models. assessment of exposure to Campylobacter. The highlighting of microbial indicators facilitated the monitoring of the presence of Campylobacter within the framework of quality monitoring. In the longer term, the investigation of other control strategies with the use of inhibitory bacteria will allow better risk control and thus reduce the impact of campylobacteriosis.

The impacts of the project's results for the agri and food sectors are multiple, and should enable companies in the poultry sector to gain compliance in the control of sanitary quality, and to be more competitive by benefiting from the results of research and development. innovation of specialized research teams.

Partner: Béatrice Laroche, Research Director in the INRAE ​​MAIAGE unit