{"id":57413,"date":"2000-01-01T00:00:00","date_gmt":"2018-12-04T06:39:00","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/normaliser-les-methodes-d-analyse-dans-le-cadre-de-la-maitrise\/"},"modified":"2018-12-04T07:39:00","modified_gmt":"2018-12-04T06:39:00","slug":"normaliser-les-methodes-d-analyse-dans-le-cadre-de-la-maitrise","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/normaliser-les-methodes-d-analyse-dans-le-cadre-de-la-maitrise\/","title":{"rendered":"Normaliser les methodes d’analyse dans le cadre de la maitrise de la securite microbiologique francaise des aliments : atout ou contrainte"},"content":{"rendered":"

De nombreuses m\u00e9thodes microbiologiques de recherche ou de d\u00e9nombrement des micro-organismes ont \u00e9t\u00e9 d\u00e9velopp\u00e9es et sont largement utilis\u00e9es en routine. Cependant, les d\u00e9veloppements du commerce international et de l’assurance-qualit\u00e9 dans les laboratoires ont conduit \u00e0 la n\u00e9cessit\u00e9 d’une harmonisation de ces m\u00e9thodes. La normalisation qui repr\u00e9sente la voie la plus appropri\u00e9e pour r\u00e9soudre ces probl\u00e8mes, est \u00e9tablie \u00e0 trois niveaux : national (Association fran\u00e7aise de normalisation : Afnor), europ\u00e9en (Comit\u00e9 europ\u00e9en de normalisation : Cen) et international (Organisation internationale de normalisation : ISO). Actuellement, ces organisations favorisent les normes horizontales d’analyses microbiologiques des aliments et la reconnaissance mutuelle des normes. Or, la d\u00e9finition d’un crit\u00e8re microbiologique pour consid\u00e9rer la qualit\u00e9 hygi\u00e9nique des aliments (Approche du comit\u00e9 d’hygi\u00e8ne alimentaire du Codex Alimentarius) ne peut pas \u00eatre effectu\u00e9e sans y adjoindre une m\u00e9thode donn\u00e9e d’analyse puisque le r\u00e9sultat d\u00e9pend consid\u00e9rablement de la m\u00e9thode s\u00e9lectionn\u00e9e. Il faut donc \u00e9tablir des normes (m\u00e9thodes de r\u00e9f\u00e9rence, routine ou m\u00e9thodes commerciales valid\u00e9es) ce qui n’est pas une t\u00e2che facile pour obtenir un consensus sur un texte de r\u00e9f\u00e9rence. Les avantages et d\u00e9savantages de la normalisation d\u00e9pendent du type de prestation et du cadre des analyses entreprises par les laboratoires publics ou priv\u00e9s. La normalisation simplifie les aspects techniques de l’analyse alimentaire tout en aidant les laboratoires dans la gestion de leur assurance-qualit\u00e9. Elle permet \u00e9galement la clarification des prestations entre les laboratoires et leurs clients en d\u00e9finissant un langage commun. Les d\u00e9savantages de la normalisation r\u00e9sident dans sa rigidit\u00e9 et sa lente \u00e9volution.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-57413","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"","annee":"2000","mois":"0","numero":"20","page":"179-202","auteurs":[{"ID":57411,"post_author":"0","post_date":"2018-12-04 07:38:59","post_date_gmt":"2018-12-04 06:38:59","post_content":"","post_title":"Leclercq","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"leclercq","to_ping":"","pinged":"","post_modified":"2018-12-04 07:38:59","post_modified_gmt":"2018-12-04 06:38:59","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/leclercq\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":15865,"post_author":"0","post_date":"2018-12-03 19:31:56","post_date_gmt":"2018-12-03 18:31:56","post_content":"","post_title":"C B Lombard","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"c-b-lombard","to_ping":"","pinged":"","post_modified":"2018-12-03 19:31:56","post_modified_gmt":"2018-12-03 18:31:56","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/c-b-lombard\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":57412,"post_author":"0","post_date":"2018-12-04 07:38:59","post_date_gmt":"2018-12-04 06:38:59","post_content":"","post_title":"Mossel","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"mossel","to_ping":"","pinged":"","post_modified":"2018-12-04 07:38:59","post_modified_gmt":"2018-12-04 06:38:59","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/mossel\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":46859,"post_author":"0","post_date":"2018-12-04 04:08:13","post_date_gmt":"2018-12-04 03:08:13","post_content":"","post_title":"SCIENCES DES ALIMENTS","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"sciences-des-aliments","to_ping":"","pinged":"","post_modified":"2018-12-04 04:08:13","post_modified_gmt":"2018-12-04 03:08:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/sciences-des-aliments\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nNormaliser les methodes d'analyse dans le cadre de la maitrise de la securite microbiologique francaise des aliments : atout ou contrainte - 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