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September 06-08, 2018 | Edinburgh, Scotland

Food safety and Hygiene

International Conference on

Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2


hemain process used to pasteurize humanmilk is the low-

temperature, long-time holder method and the recently

investigated, high-temperature, short-time method). Both

processes lead to an appropriate inactivation of vegetative



Find a method accomplish two main objectives -

inactivation of all pathogens, including spores, and preservation

of the activity of milk components.


Recently, a novel approach of the High

Hydrostatic Pressure processes have been developed

by HPBioTECH. We compared the effect of Human Milk

treatment on the same samples (raw human milk, Holder

and our novel High Hydrostatic Pressure) on vegetatives and

spores forms of pathogens and on bioactives components

(i.e. Lipase activity, Immunes proteins)



have been selected:

Staphylococcus aureus

(as reference for

the vegetative forms) and

Bacillus cereus

(as reference for the

spores). This research led process adapted to the a) microbial

decontamination of 6 log., either for

Staphylococcus aureus


Bacillus cereus

, b) Human Milk bioactive components: the

main components of human milk is preserved. Activity of the

lipase after this treatment (close to 80%) and that of several

additional components (α-lactalbumin: 96-99% Casein: 98-

100%, Lysozyme: 95-100%; lactoferrin: 93-97%; IgA: 63-64%)


This novel high Hydrostatic process generate

microbiologically safe human milk could potentially result

in important benefits for preterm infants: (i) improved

assimilation of human milk, leading to daily weight and (ii)

improved resistance to infections(iii) to avoid discarding 10%

of contaminated by

Bacillus Cereus

human milk collected.

Speaker Biography

Claude Billeaud received his MD degree from the Medical University of Bordeaux (France)

in 1979 after a graduation in human cytogenetics (1976). He then studied pediatrics

and has been the Clinical Assistant Director of Bordeaux University in the departments

of Pediatrics, Neonatology and Intensive Care since 1983. He currently serves as a

pediatrician in the neonatal unit at the Children’s Hospital of Bordeaux, as a scientific

manager of Bordeaux-Marmande human milk bank, as a lecturer and head of research

in neonatal nutrition at the Medical University of Bordeaux. His particular interest in

research led him to graduate in Biology and Health (1988, Bordeaux), be awarded a

master in statistics applied to clinical research (1991, Montreal) and complete a PhD in

nutrition and food science (2000, Bordeaux). Along his career he has often been invited

as a guest professor specialized in nutrition and neonatology in various universities

abroad (Montreal, Corrientes in Argentina). Over the last 35 years, he has been an active

member of different scientific organizations, either French, European or American,

specialized in perinatal medicine (neonatology, pediatrics and nutrition). In this instance,

he has served as the President of the Association for Pediatric Education in Europe

(A.P.E.E) since 2008. He has also been very involved in the French human milk banking

association (ADLF) for more than 10 years, sharing his academic knowledge focused

in nutrition and his long clinical experience in neonatology. He is currently carrying out

several researches on the composition of human milk. As an expert in nutrition and

perinatal medicine, he is also the author and co-author of numerous scientific publications.


[email protected]

Claude Billeaud

Medical University of Bordeaux, France

An innovative process based on high hydrostatic pressure to ensure the microbial

safety of human milk while preserving the biological activity of its main components

Claude Billeaud, Food Safety 2018, Volume 2

DOI: 10.4066/2591-796X-C1-001