Meat Microbiology Laboratory

Université Laval, Québec, Québec
What the facility does

Research on controlling and preventing food-borne diseases.

Area(s) of Expertise

Our multifunctional laboratory can be used for projects focusing on food-borne diseases related to meat products or any other foods. This controlled-temperature, agri-food processing lab is fitted out with cleaning and processing equipment that allows researchers to work in conditions identical to those of the agri-food industry. It is located next to a cutting-edge microbiological analysis laboratory. The entire space is under level 2 biocontainment, which allows research projects involving pathogenic microorganisms. A large level 1 pilot plant is also available nearby for preparing inputs.

Research Services

Process validation, shelf-life validation, identification and use of new antimicrobial agents

Sectors of Application
  • Agriculture, animal science and food
  • Education
  • Fisheries and aquaculture
  • Manufacturing and processing

Name of specialized lab

Name of equipment

Description of function

Processing unit and equipment room

HEPA-filtered, controlled-temperature room

Processing room equipped with an in situ system for cleaning and disinfecting the premises and equipment

 

400-pound-capacity smokehouse

 

 

100-pound-capacity mixer

 

 

25-litre-capacity filling machine

 

 

Slicer

 

Microbiological analysis lab

Three biosafety cabinets

Sterile procedures

 

6-litre-capacity floor centrifuge

 

 

Image analysis microscope

 

 

Autoclave

 

 

Xenoncorp UV pulsed light device

Cold decontamination treatment of surfaces and foods

 

Ozonator

Disinfection of heat-sensitive equipment and parts