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

Monitoring of production environments in food companies

Surveillance environnements IAA
First survey within French agri-food industries

The microbiological safety of food is a constant challenge for players in the food industry and is at the center of research at UMR INRAE ​​Oniris SECALIM. To manage microbiological hazards in agri-food companies, these actors implement strategies aimed, among other things, at preventing and/or limiting the transfer of hazards to products. Contamination of products by the production environment is now recognized as an important cause of food insecurity, which can lead to food poisoning. In fact, in addition to the microbiological controls of products, the Microbiological Monitoring of Production Environments (MMPE) has emerged as a new hygiene management tool for these actors, with a regulatory connotation in certain sectors (Egalim law). MMPE programs have therefore emerged over the last decade with the aim of searching for and/or enumerating specific microbiological targets, generally agents of food insecurity, or groups of microorganisms indicative of the hygienic status of the food production environment, with regard to Cleaning and Disinfection (C&D) procedures in particular. Surfaces in production environments can represent sources of contamination, when cleaning and disinfection procedures are ineffective, or when contamination during production takes place from air flows or from operators. This study analyzed the current practices of 37 French agri-food industries (small, medium or large), by collecting the objectives of the MMPEs, the microbial targets, the types, the number and the frequency of the samples, the analysis of the results and the types corrective actions. MMPE strategies were most often based on risk management approaches, with practices codified and transcribed into the HACCP plan. They included (i) the list of hazards to be monitored, (ii) the surfaces to be sampled, the sampling and analysis procedures, (iii) the number of samples and the sampling frequency, as well as (iv) the monitoring of contamination trends, and corrective action plans in the event of non-compliant results. However, MMPE strategies were strongly linked to the characteristics of the food plant, and would require a little more harmonization in monitoring practices.

Associated publications:

De Oliveira Mota, J., P. Kooh, E. Jaffres, H. Prevost, T. Maignien, N. Arnich, M. Sanaa, G. Boue and M. Federighi 2022. First survey about current practices of environmental monitoring programs within french agri-food industries. Biology 11(1). https://doi.org/10.3390/biology11010089.

 De Oliveira Mota, J., G. Boué, H. Prévost, A. Maillet, E. Jaffres, T. Maignien, N. Arnich, M. Sanaa and M. Federighi 2021. Environmental monitoring program to support food microbiological safety and quality in food industries: A scoping review of the research and guidelines. Food Control 130: 108283. https://doi.org/10.1016/j.foodcont.2021.108283.

 

Funding and partners : This study was funded by Anses (Agence Nationale de Sécurité Sanitaire, de l'alimentation, de l'environnement et du travail) : Subvention 2019-CRD-08.