THE GENOMILKS PROJECT
(Transaction code: KMP6-0079408)
Development and combined application of genomic, transcriptomic and mathematical prediction model tools as the basis of an active Bacillus cereus control system.
Information
The identification process of the specific bacterium is based on classic microbiological analyses, which, for the full protection of consumers, should be carried out on all finished products, which makes them economically and practically unprofitable. Therefore, it is considered appropriate to search for new methods such as the control and identification process through a system that will be based on prevention and prediction.
Until now, the commercial life of “fresh pasteurized milk” did not make it necessary and necessary to monitor and control the presence of spores of the bacteria in fresh and pasteurized milk. A recent legislative change, however, has led to an increase in the commercial life of the product, making it imperative to adapt and redesign quality and safety management systems as the responsibility now shifts entirely to the food industries.
Through the collaboration of the scientific groups of MEVGAL, AUTH and EKETA in the “GENOMILKS” research project, the development and combination of innovative tools and methods to mitigate the risk of the bacterium through the development of a predictive control model is sought. A fact that will lead to the improvement of the quality and safety of fresh pasteurized milk while simultaneously extending its shelf life, reducing the cost of quality control and, by extension, to significant benefits both for MEVGAL and for the Greek dairy industry in general.
"Development and combined application of genomic, transcriptomic and mathematical prediction model tools as the basis of an active Bacillus cereus control system"
THE GENOMILKS PROJECT (Transaction code: KMP6-0079408)
INTENDED RESULTS
The key outcome expected from the GENOMILKS project is the combined application of genomic, transcriptomic and mathematical prediction models as the basis of an innovative control system for Bacillus Cereus in milk. It should be noted that this microorganism is the most important quality and safety problem for milk products such as fresh pasteurized milk, highly heat-treated milk (e.g. ESL) and chocolate milk.
The implementation of the system will lead to the production of high quality and safety products with a simultaneous extension of the life span and a reduction of the production costs.
The technologies of “omics” and “Quantitative Microbiology” are two scientific fields that are developing rapidly but autonomously. Their combination is expected to lead to a new approach to quality control with multiple benefits for the dairy industry, Greek milk and its potential application to other foods.
SOME EXPECTED RESULTS
Study of the presence and concentration of Bacillus Cereus in fresh and pasteurized milk which will be the first systematic attempt to map this microorganism in Greek milk. The results of the study are expected to provide important information for the identification of corrective actions that will improve the quality of the incoming raw milk as well as interventions to optimize the processing of milk.
Phenotypic characterization of Bacillus cereus in terms of toxin production capacity, milk spoilage potential and ability to grow at refrigeration temperatures, also providing, for the first time, important information on the identity of the endemic strains of this microorganism in Greece.
Study of the genomes of endemic strains which will offer a variety of data that can be used in different ways and depending on the targeting of each partner.
Identification of molecular markers of pathogenicity, spoilage potential and cold-trophic character which will allow the development of rapid and targeted methods for the presence of Bacillus Cereus in milk while simultaneously providing important information related to its dangerousness.
Development and Validation of Rapid Molecular Methods to Optimize Routine Milk Quality Control.
Development and evaluation of a mathematical model for predicting the behavior of Bacillus Cereus strains in milk products which will lead to the possibility of rapid assessment of its behavior in the cold chain and by extension the shelf life of the products significantly reducing the need sample checks.
Mapping of the cold chain of milk from production to consumption which is a necessary condition for the assessment of its quality and safety and which, at the same time, will highlight the weak points of the chain in which improvement interventions are required.
Implementation of an evaluated Bacillus Cereus risk management system that will lead to the production of pasteurized milk products
of extended shelf life and of high quality and safety.
