food-safety-2018-keynote

2 / 9

Page 9
Notes:
allied
academies
September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Themain 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
formsbutarecompletelyineffectiveversusthebacterialspores.
Objective: Find a method accomplish two main objectives -
inactivation of all pathogens, including spores, and preservation
of the activity of milk components.
Design/Methods: 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)
Results: a)Pathogensdestructions.Twomainmicrobialstrains
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
or 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%)
Conclusions: 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.
e:
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