Liste des publications

Site internet de l'UMR SECALIM
Production scientifique
Liste des publications

Liste des publications

2024             2023               2022             2021             2020             2019            2018             2017             2016              2015

 

2024

  • Gaillac, A., C. Gourin, L. Dubreil, R. Briandet, H. Prévost and E. Jaffrès 2024. Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor. Food Microbiology 120: 104457. https://doi.org/10.1016/j.fm.2023.104457.

2023

  • Chhaya, R. S., J.-M. Membré, R. Nag and E. Cummins 2023. Farm-to-fork risk assessment of aflatoxin M1 in milk under climate change scenarios – A comparative study of France and Ireland. Food Control: 109713. https://doi.org/10.1016/j.foodcont.2023.109713.
  • Feliciano, R. J., G. Boué, F. Mohssin, M. M. Hussaini and J.-M. Membré 2023. Raw milk quality in large-scale farms under hot weather conditions: Learnings from one-year quality control data. Journal of Food Composition and Analysis 117: 105127. https://doi.org/10.1016/j.jfca.2023.105127.
  • Luong, N. D., L. Guillier, M. Federighi, Y. Guillois, P. Kooh, A. L. Maillard, M. Pivette, G. Boué, S. Martin-Latil, E. Chaix and S. Duret 2023. An agent-based model to simulate SARS-CoV-2 contamination of surfaces and meat cuts in processing plants. International Journal of Food Microbiology 404: https://doi.org/10. 10.1016/j.ijfoodmicro.2023.110321.
  • Misiou, O., K. Koutsoumanis and J.-M. Membré 2023. Quantitative microbial spoilage risk assessment of plant-based milk alternatives by Geobacillus stearothermophilus in Europe. Food Research International 166: 112638. https://doi.org/10.1016/j.foodres.2023.112638.
  • Nget, S., H. Mith, G. Boue, S. Curet and L. Boillereaux 2023. The development of a digital twin to improve the quality and safety issues of cambodian pate: The application of 915 MHz microwave cooking. Foods 12(6). https://doi.org/10.3390/foods12061187
  • Palmont, P., J.-M. Membré, G. Rivière and N. Bemrah 2023. Risk ranking of chemical hazards in foods: comparison of aggregating methods using infant formula as an example. Food Additives & Contaminants: Part A: 1-9. https://doi.org/10.1080/19440049.2022.2163302.
  • Poirier, S., G. Coeuret, M.-C. Champomier-Vergès, M.-H. Desmonts, D. Werner, C. Feurer, B. Frémaux, S. Guillou, N.-D. M. Luong, O. Rué, V. Loux, M. Zagorec, S. Chaillou and on behalf of the ANR Redlosses Consortium Group 2023. Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios. Frontiers in Microbiology 14. https://doi.org/10.3389/fmicb.2023.1286661
  • Poissant, R., F. Mariotti, D. Zalko and J.-M. Membré 2023. Ranking food products based on estimating and combining their microbiological, chemical and nutritional risks: Method and application to Ready-To-Eat dishes sold in France. Food Research International 169: 112939. https://doi.org/10.1016/j.foodres.2023.112939
  • Yan, X., S. Laurent, I. Hue, S. Cabon, J. Grua-Priol, V. Jury, M. Federighi and G. Boue 2023. Quality of Tenebrio molitor powders: Effects of four processes on microbiological quality and physicochemical factors. Foods 12(3): 16. https://doi.org/10.3390/foods12030572.
  • Yan, X., S. Laurent, M. Federighi, G. Boue and V. Jury 2023. Processing edible insects into powders: a review of available processes and potential microbial inactivation methods. Journal of Insects as Food and Feed 9(3): 325-338. https://doi.org/10.3920/jiff2021.0203

2022

  • Aguirre Garcia, M., K. Hillion, J.-M. Cappelier, M. Neunlist, M. M. Mahe and N. Haddad 2022. Intestinal organoids: New tools to comprehend the virulence of bacterial foodborne pathogens. Foods 11(1): 108. https://doi.org/10.3390/foods11010108.
  • Borges, F., R. Briandet, C. Callon, M.-C. Champomier-Verges, S. Christieans, S. Chuzeville, C. Denis, N. Desmasures, M.-H. Desmonts, C. Feurer, F. Leroi, S. Leroy, J. Mounier, D. Passerini, M.-F. Pilet, M. Schlusselhuber, V. Stahl, C. Strub, R. Talon and M. Zagorec 2022. Contribution of omics to biopreservation: Toward food microbiome engineering. Frontiers in Microbiology 13. https://doi.org/10.3389/fmicb.2022.951182
  • Boue, G., E. Ververis, A. Niforou, M. Federighi, S. M. Pires, M. Poulsen, S. T. Thomsen and A. Naska 2022. Risk-Benefit assessment of foods: Development of a methodological framework for the harmonized selection of nutritional, microbiological, and toxicological components. Frontiers in Nutrition 9. https://10.3389/fnut.2022.951369
  • Chaillou, S., M. Ramaroson, G. Coeuret, A. Rossero, V. Anthoine, M. Champomier-Vergès, N. Moriceau, S. Rezé, J.-L. Martin, S. Guillou and M. Zagorec 2022. Combination of high-pressure treatment at 500 mpa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt. Microorganisms 10(2): 456. https://doi.org/10.3390/microorganisms10020456.
  • De Oliveira Mota, J., P. Kooh, E. Jaffres, H. Prevost, T. Maignien, N. Arnich, M. Sanaa, G. Boue and M. Federighi 2022. First survey about current practices of environmental monitoring programs within french agri-food industries. Biology 11(1). https://doi.org/10.3390/biology11010089
  • Feliciano, R. J., P. Guzmán-Luna, G. Boué, M. Mauricio-Iglesias, A. Hospido and J.-M. Membré 2022. Strategies to mitigate food safety risk while minimizing environmental impacts in the era of climate change. Trends in Food Science & Technology 126: 180-191. https://doi.org/10.1016/j.tifs.2022.02.027
  • Gaillac, A., R. Briandet, E. Delahaye, J. Deschamps, E. Vigneau, P. Courcoux, E. Jaffres and H. Prevost 2022. Exploring the diversity of biofilm formation by the food spoiler Brochothrix thermosphacta. Microorganisms 10(12). https://doi.org/10.3390/microorganisms10122474
  • Hospido, A. and J.-M. Membre 2022. Evaluation of climate change effects on food sustainability, safety and quality. Trends in Food Science & Technology 126: 205-206. https://10.1016/j.tifs.2022.07.003
  • Luong, N.-D. M., L. Coroller, M. Zagorec, N. Moriceau, V. Anthoine, S. Guillou and J.-M. Membre 2022. A Bayesian approach to describe and simulate the pH evolution of fresh meat products depending on the preservation conditions. Foods 11(8). https://doi.org/10.3390/foods11081114
  • Oberlé, K., A. Bouju‐Albert, N. Helsens, G. Pangga, H. Prevost, C. Magras and S. Calvez 2022. No evidence for a relationship between farm or transformation process locations and antibiotic resistance patterns of Pseudomonas population associated with rainbow trout (Oncorhynchus mykiss). Journal of Applied Microbiology 132(3): 1738-1750. https://doi.org/10.1111/jam.15344
  • Ververis, E., G. Boue, M. Poulsen, S. M. Pires, A. Niforou, S. T. Thomsen, V. Tesson, M. Federighi and A. Naska 2022. A systematic review of the nutrient composition, microbiological and toxicological profile of Acheta domesticus (house cricket). Journal of Food Composition and Analysis 114. https://doi.org/10.1016/j.jfca.2022.104859
  • von Gastrow, L., E. Michel, J. Legrand, R. Amelot, D. Segond, S. Guezenec, O. Rue, V. Chable, I. Goldringer, X. Dousset, E. Serpolay-Bessoni, B. Taupier-Letage, C. Vindras-Fouillet, B. Onno, F. Valence and D. Sicard 2022. Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research. Molecular Ecology. https://doi.org/10.1111/mec.16630.
  • Yabré, A. L. and J.-M. Membré 2022. Data from an online survey on lentil consumption practices in France in 2022. Food and Ecological Systems Modelling Journal 3. https://doi.org/10.3897/fmj.3.91025.
  • Ziane, M. and J.-M. Membre 2022. A second-order Monte Carlo simulation model to describe coagulase-positive Staphylococci growth in mayonnaise served in Algerian pizzerias. Microbial Risk Analysis 20. https://doi.org/10.1016/j.mran.2021.100187

2021

  • Assuncao, R., G. Boue, P. Alvito, R. Brazao, P. Carmona, C. Carvalho, D. Correia, P. Fernandes, C. Lopes, C. Martins, J. M. Membre, S. Monteiro, P. Nabais, S. T. Thomsen, D. Torres, S. M. Pires and L. S. Jakobsen 2021. Risk-Benefit Assessment of cereal-based foods consumed by portuguese children aged 6 to 36 months-a case study under the RiskBenefit4EU project. Nutrients 13(9): 16. https://doi.org/10.3390/nu13093127
  • Bouju-Albert, A., S. Saltaji, X. Dousset, H. Prévost and E. Jaffrès 2021. Quantification of viable Brochothrix thermosphacta in cold-smoked salmon using PMA/PMAxx-qPCR. Frontiers in Microbiology 12(1907). https://doi.org/10.3389/fmicb.2021.654178.
  • De Oliveira Mota, J., G. Boué, H. Prévost, A. Maillet, E. Jaffres, T. Maignien, N. Arnich, M. Sanaa and M. Federighi 2021. Environmental monitoring program to support food microbiological safety and quality in food industries: A scoping review of the research and guidelines. Food Control 130: 108283. https://doi.org/10.1016/j.foodcont.2021.108283.
  • De Oliveira Mota, J., S. Guillou, F. Pierre and J.-M. Membré 2021. Public health risk-benefit assessment of red meat in France: Current consumption and alternative scenarios. Food and Chemical Toxicology 149: 111994. https://doi.org/10.1016/j.fct.2021.111994
  • Duqué, B., S. Rezé, A. Rossero, J.-M. Membré, S. Guillou and N. Haddad 2021. Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps. Food Microbiology: 103795. https://doi.org/10.1016/j.fm.2021.103795.
  • Duqué, B., J. Canon, N. Haddad, S. Guillou and J.-M. Membré 2021. Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France. International Journal of Food Microbiology 336: 108916. https://doi.org/10.1016/j.ijfoodmicro.2020.108916
  • Feliciano, R., G. Boué, F. Mohssin, M. M. Hussaini and J.-M. Membré 2021. Probabilistic modelling of Escherichia coli concentration in raw milk under hot weather conditions. Food Research International 149: 110679. https://doi.org/10.1016/j.foodres.2021.110679.
  • Luong, N.-D. M., J.-M. Membré, L. Coroller, M. Zagorec, S. Poirier, S. Chaillou, M.-H. Desmonts, D. Werner, V. Cariou and S. Guillou 2021. Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage. International Journal of Food Microbiology 348: 109208. https://doi.org/10.1016/j.ijfoodmicro.2021.109208.
  • Maillet, A., A. Bouju-Albert, S. Roblin, P. Vaissié, S. Leuillet, X. Dousset, E. Jaffrès, J. Combrisson and H. Prévost 2021. Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces. Food Microbiology 95. https://doi.org/10.1016/j.fm.2020.103705
  • Maillet, A., P. Denojean, A. Bouju-Albert, E. Scaon, S. Leuillet, X. Dousset, E. Jaffrès, J. Combrisson and H. Prévost 2021. Characterization of bacterial communities of cold-smoked salmon during storage. Foods 10(2). https://doi.org/10.3390/foods10020362.
  • Membré, J. M., S. Santillana Farakos and M. Nauta 2021. Risk-benefit analysis in food safety and nutrition. Current Opinion in Food Science 39: 76-82. https://doi.org/10.1016/j.cofs.2020.12.009
  • Munir, M. T., N. Maneewan, J. Pichon, M. Gharbia, I. Oumarou-Mahamane, J. Baude, C. Thorin, D. Lepelletier, P. Le Pape, M. Eveillard, M. Irle, H. Pailhoriès, F. Aviat, C. Belloncle, M. Federighi and L. Dubreil 2021. Confocal spectral microscopy, a non-destructive approach to follow contamination and biofilm formation of mCherry Staphylococcus aureus on solid surfaces. Scientific Reports 11(1): 15574. https://doi.org/10.1038/s41598-021-94939-2.
  • Nennig, M., A.-K. Llarena, M. Herold, J. Mossong, C. Penny, S. Losch, O. Tresse and C. Ragimbeau 2021. Investigating major recurring Campylobacter jejuni lineages in luxembourg using four core or whole genome sequencing typing schemes. Frontiers in Cellular and Infection Microbiology 10(818). https://doi.org/10.3389/fcimb.2020.608020
  • Oberle, K., A. Bouju-Albert, N. Helsens, G. Pangga, H. Prevost, C. Magras and S. Calvez 2021. No evidence for a relationship between farm or transformation process locations and antibiotic resistance patterns of Pseudomonas population associated with rainbow trout (Oncorhynchus mykiss). Journal of Applied Microbiology. https://doi.org/10.1111/jam.15344
  • Thomsen, S. T., R. Assunção, C. Afonso, G. Boué, C. Cardoso, F. Cubadda, A. Garre, J. W. Kruisselbrink, A. Mantovani, J. G. Pitter, M. Poulsen, H. Verhagen, E. Ververis, H. v. d. Voet, B. Watzl and S. M. Pires 2021. Human health risk–benefit assessment of fish and other seafood: a scoping review. Critical Reviews in Food Science and Nutrition: 1-22. https://doi.org/10.1080/10408398.2021.1915240.
  • Wiernasz, N., F. Gigout, M. Cardinal, J. Cornet, J. Rohloff, P. Courcoux, E. Vigneau, S. Skírnisdottír, D. Passerini, M.-F. Pilet and F. Leroi 2021. Effect of the manufacturing process on the microbiota, organoleptic properties and volatilome of three salmon-based products. Foods 10(11). https://doi.org/10.3390/foods10112517.

2020

  • Aviat, F., I. Le Bayon, M. Federighi and M. Montibus 2020. Comparative study of microbiological transfer from four materials used in direct contact with apples. International Journal of Food Microbiology 333. https://doi.org/10.1016/j.ijfoodmicro.2020.108780.
  • de Oliveira Mota, J., S. Guillou, F. Pierre and J.-M. Membré 2020. Quantitative assessment of microbiological risks due to red meat consumption in France. Microbial Risk Analysis: 100103. https://doi.org/10.1016/j.mran.2020.100103.
  • dos Santos, J. L. P., J.-M. Membre, L. Jacxsens, S. Samapundo, J. Van Impe, A. S. Sant'Ana and F. Devlieghere 2020. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri). International Journal of Food Microbiology 333. https://doi.org/10.1016/j.ijfoodmicro.2020.108781.
  • Eygue, M., F. Richard-Forget, J.-M. Cappelier, L. Pinson-Gadais and J.-M. Membré 2020. Development of a risk-ranking framework to evaluate simultaneously biological and chemical hazards related to food safety: Application to emerging dietary practices in France. Food Control 115: 107279.https://doi.org/10.1016/j.foodcont.2020.107279. 
  • Feliciano, R. J., G. Boué and J.-M. Membré 2020. Overview of the potential impacts of climate change on the microbial safety of the dairy industry. Foods 9(12). https://doi.org/10.3390/foods9121794.
  • Garre, A., G. Boue, P. S. Fernandez, J. M. Membre and J. A. Egea 2020. Evaluation of multicriteria decision analysis algorithms in food safety: A case study on emerging zoonoses prioritization. Risk Analysis 40(2): 16.https://doi.org/10.1111/risa.13391.
  • Gésan-Guiziou, G., A. Alaphilippe, J. Aubin, C. Bockstaller, R. Boutrou, P. Buche, C. Collet, A. Girard, V. Martinet, J.-M. Membré, R. Sabbadin, M. Thiollet-Scholtus and H. M. G. van der Werf 2020. Diversity and potentiality of multi-criteria decision analysis methods for agri-food research. Agronomy for Sustainable Development 40(6): 44. https://doi.org/10.1007/s13593-020-00650-3.
  • Guérin, A., S. Sulaeman, L. Coquet, A. Ménard, F. Barloy-Hubler, E. Dé and O. Tresse 2020. Membrane proteocomplexome of Campylobacter jejuni using 2-d blue native/sds-page combined to bioinformatics analysis. Frontiers in Microbiology 11(2780). https://doi.org/10.3389/fmicb.2020.530906.
  • Hdaifeh, A., T. Khalid, G. Boué, E. Cummins, S. Guillou, M. Federighi and V. Tesson 2020. Critical analysis of pork qmra focusing on slaughterhouses: Lessons from the past and future trends. Foods 9(11). https://doi.org/10.3390/foods9111704.
  • Helsens, N., S. Calvez, A. Bouju-Albert, A. Rossero, H. Prevost and C. Magras 2020. Comparison of stomaching versus rinsing, for recovering bacterial communities from rainbow trout (Oncorhynchus mykiss) fillets. Journal of Food Protection.  https://doi.org/10.4315/JFP-20-037
  • Helsens, N., S. Calvez, H. Prevost, A. Bouju-Albert, A. Maillet, A. Rossero, D. Hurtaud-Pessel, M. Zagorec and C. Magras 2020. Antibiotic resistance genes and bacterial communities of farmed rainbow trout fillets (Oncorhynchus mykiss). Frontiers in Microbiology 11(3070). https://doi.org10.3389/fmicb.2020.590902.
  • Khalid, T., A. Hdaifeh, M. Federighi, E. Cummins, G. Boué, S. Guillou and V. Tesson 2020. Review of quantitative microbial risk assessment in poultry meat: The central position of consumer behavior. Foods 9(11). https://doi.org/10.3390/foods9111661
  • Kooh, P., V. Jury, S. Laurent, F. Audiat-Perrin, M. Sanaa, V. Tesson, M. Federighi and G. Boué 2020. Control of biological hazards in insect processing: Application of HACCP method for yellow mealworm (Tenebrio molitor) powders. Foods 9(11): 1528. https://doi.org/10.3390/foods9111528. 
  • Luong, N.-D. M., L. Coroller, M. Zagorec, J.-M. Membré and S. Guillou 2020. Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data. Microorganisms 8(8).https://doi.org/10.3390/microorganisms8081198.
  • Luong, N.-D. M., S. Jeuge, L. Coroller, C. Feurer, M.-H. Desmonts, N. Moriceau, V. Anthoine, S. Gavignet, A. Rapin, B. Frémaux, E. Robieu, M. Zagorec, J.-M. Membré and S. Guillou 2020. Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging. Food Research International 137: 109501. https://doi.org/10.1016/j.foodres.2020.109501
  • Munir, M. T., F. Aviat, D. Lepelletier, P. L. Pape, L. Dubreil, M. Irle, M. Federighi, C. Belloncle, M. Eveillard and H. Pailhories 2020. Wood materials for limiting the bacterial reservoir on surfaces in hospitals: would it be worthwhile to go further? Future microbiology. https://doi.org/10.2217/fmb-2019-0339
  • Munir, M. T., H. Pailhories, M. Eveillard, M. Irle, F. Aviat, L. Dubreil, M. Federighi and C. Belloncle 2020. Testing the antimicrobial characteristics of wood materials: A review of methods. Antibiotics (Basel, Switzerland) 9(5).
  • Munir, M. T. and M. Federighi 2020. Control of foodborne biological hazards by ionizing radiations. Foods 9(7). https://doi.org/10.3390/antibiotics9050225
  • Munir, M. T., H. Pailhories, M. Eveillard, M. Irle, F. Aviat, M. Federighi and C. Belloncle 2020. Experimental parameters influence the observed antimicrobial response of oak wood (Quercus petraea). Antibiotics (Basel, Switzerland) 9(9). https://doi.org/10.3390/antibiotics9090535.
  • Poirier, S., N.-D. M. Luong, V. Anthoine, S. Guillou, J.-M. Membre, N. Moriceau, S. Reze, M. Zagorec, C. Feurer, B. Fremaux, S. Jeuge, E. Robieu, M. Champomier-Verges, G. Coeuret, E. Cauchie, G. Daube, N. Korsak, L. Coroller, N. Desriac, M.-H. Desmonts, R. Gohier, D. Werner, V. Loux, O. Rue, M.-H. Dohollou, T. Defosse and S. Chaillou 2020. Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere. Data in brief 30: 105453-105453. https://doi.org/10.1016/j.dib.2020.105453.
  • Terán, L. C., S. A. Cuozzo, M. C. Aristimuño Ficoseco, S. Fadda, S. Chaillou, M.-C. Champomier-Vergès, M. Zagorec, E. M. Hébert and R. R. Raya 2020. Nucleotide sequence and analysis of pRC12 and pRC18, two theta-replicating plasmids harbored by Lactobacillus curvatus CRL 705. PLOS ONE 15(4): e0230857.https://doi.org/10.1371/journal.pone.0230857.
  • Tesson, V., M. Federighi, E. Cummins, J. de Oliveira Mota, S. Guillou and G. Boué 2020. A systematic review of beef meat quantitative microbial risk assessment models. International Journal of Environmental Research and Public Health 17(3). https://doi.org/10.3390/ijerph17030688.
  • Wiernasz, N., F. Leroi, F. Chevalier, J. Cornet, M. Cardinal, J. Rohloff, D. Passerini, S. Skırnisdóttir and M.-F. Pilet 2020. Salmon gravlax biopreservation with lactic acid bacteria: A polyphasic approach to assessing the impact on organoleptic properties, microbial ecosystem and volatilome composition. Frontiers in Microbiology 10(3103). https://doi.org/10.3389/fmicb.2019.03103

2019

  • Assunção, R., P. Alvito, R. Brazão, P. Carmona, P. Fernandes, L. S. Jakobsen, C. Lopes, C. Martins, J.-M. Membré, S. Monteiro, P. Nabais, S. T. Thomsen, D. Torres, S. Viegas, S. M. Pires and G. Boué 2019. Building capacity in risk-benefit assessment of foods: Lessons learned from the RB4EU project. Trends in Food Science & Technology 91: 541-548. https://doi.org/10.1016/j.tifs.2019.07.028.
  • De Oliveira Mota, J., G. Boué, S. Guillou, F. Pierre and J.-M. Membré 2019. Estimation of the burden of disease attributable to red meat consumption in France: Influence on colorectal cancer and cardiovascular diseases. Food and Chemical Toxicology 130: 174-186.https://doi.org/10.1016/j.fct.2019.05.023.
  • De Oliveira Mota, J., P. Tounian, S. Guillou, F. Pierre and J.-M. Membré 2019. Estimation of the Burden of Iron Deficiency Anemia in France from Iron Intake: Methodological Approach. Nutrients 11(2045): 1-18.https://doi.org/10.3390/nu11092045
  • Duqué, B., N. Haddad, A. Rossero, J.-M. Membré and S. Guillou 2019. Influence of cell history on the subsequent inactivation of Campylobacter jejuni during cold storage under modified atmosphere. Food Microbiology 84: 103263. https://doi.org/10.1016/j.fm.2019.103263.
  • Federighi, M. 2019. Ionizing radiation as a food preservation method : state of the art. Revue De Medecine Veterinaire 170(4-6): 58-72.
  • Gésan-Guiziou, G., A. Alaphilippe, M. Andro, J. Aubin, C. Bockstaller, R. Botreau, P. Buche, C. Collet, N. Darmon, M. Delabuis, A. Girard, R. Grateau, K. Kansou, V. Martinet, J.-M. Membré, R. Sabbadin, L.-G. Soler, M. Thiollet-Scholtus, A. Tonda and H. Van-Der-Werf 2019. Annotation data about multi criteria assessment methods used in the agri-food research: The french national institute for agricultural research (INRA) experience. Data in Brief 25: 104204. https://doi.org/10.1016/j.dib.2019.104204.
  • Guillou, S. and J.-M. Membré 2019. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under high hydrostatic pressure: A quantitative analysis of existing literature data. Journal of Food Protection 82(10): 1802–1814.https://doi.org/10.4315/0362-028X.JFP-19-132.
  • Illikoud, N., R. Gohier, D. Werner, C. Barrachina, D. Roche, E. Jaffres and M. Zagorec 2019. Transcriptome and volatilome analysis during growth of Brochothrix thermosphacta in food: Role of food substrate and strain specificity for the expression of spoilage functions. Frontiers in Microbiology 10: 2527. https://doi.org/10.3389/fmicb.2019.02527.
  • Illikoud, N., A. Rossero, R. Chauvet, P. Courcoux, M.-F. Pilet, T. Charrier, E. Jaffrès and M. Zagorec 2019. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiology 81: 22-31.https://doi.org/10.1016/j.fm.2018.01.015
  • Kooh, P., E. Ververis, V. Tesson, G. Boué and M. Federighi 2019. Entomophagy and public health: A review of microbiological hazards. Health 11: 1272-1290. https://doi.org/10.4236/health.2019.1110098
  • Munir, M. T., F. Aviat, H. Pailhories, M. Eveillard, M. Irle, M. Federighi and C. Belloncle 2019. Direct screening method to assess antimicrobial behavior of untreated wood. European Journal of Wood and Wood Products 77(2): 319-322. https://doi.org/10.1007/s00107-019-01390-2
  • Munir, M. T., M. Belloncle and M. Federighi 2019. Wood-based litter in poultry production: a review. World's Poultry Science Journal. https://doi.org/10.1017/S0043933918000909
  • Munir, M. T., M. Irle, C. Belloncle and M. Federighi 2019. Wood based bedding in animal production. Approaches in Poultry, Dairy & Veterinary Sciences 6(4): 582-588. https://crimsonpublishers.com/apdv/fulltext/APDV.000644.php
  • Munir, M. T., H. Pailhoriès, M. Eveillard, F. Aviat, D. Lepelletier, C. Belloncle and M. Federighi 2019. Antimicrobial characteristics of untreated wood: Towards a hygienic environment. Health 11: 152-170. Ranking du JCR: Q3 (JCR® 2018).https://doi.org/10.4236/health.2019.112014
  • Pires, S. M., G. Boué, A. Boobis, H. Eneroth, J. Hoekstra, J.-M. Membré, I. M. Persson, M. Poulsen, J. Ruzante, J. van Klaveren, S. T. Thomsen and M. J. Nauta 2019. Risk Benefit Assessment of foods: Key findings from an international workshop. Food Research International 116: 859-869.https://doi.org/10.1016/j.foodres.2018.09.021
  • Ziadi, M., T. Bouzaiene, S. Lakhal, K. Zaafouri, S. Massoudi, X. Dousset and M. Hamdi 2019. Screening of lactic starter from Tunisian fermented vegetables and application for the improvement of caper (Capparis spinosa) fermentation through an experimental factorial design. Annals of Microbiology 69(13): 1373-1385. https://doi.org/10.1007/s13213-019-01519-x
  • Ziane, M., I. Leguerinel and J.-M. Membré 2019. A quantitative microbiological exposure assessment of Bacillus cereus group IV in couscous semolina, Algeria. Microbial Risk Analysis 11: 11-22. Ranking du JCR: absent du JCR® 2018. https://doi.org/10.1016/j.mran.2018.07.001

2018

  • Allain, V., M. Salines, S. Le Bouquin and C. Magras 2018. Designing an innovative warning system to support risk-based meat inspection in poultry slaughterhouses. Food Control 89: 177-186. https://doi.org/10.1016/j.foodcont.2018.02.003.
  • Boué, G., E. Cummins, S. Guillou, J.-P. Antignac, B. Le Bizec and J.-M. Membré 2018. Public health risks and benefits associated with breast milk and infant formula consumption. Critical Reviews in Food Science and Nutrition(58): 126-145.  https://doi.org/10.1080/10408398.2016.1138101
  • Boué, G., L. A. Wasiewska, E. Cummins, J. P. Antignac, B. Le Bizec, S. Guillou and J. M. Membré 2018. Development of a Cryptosporidium-arsenic multi-risk assessment model for infant formula prepared with tap water in France. Food Research International 108: 558-570. https://doi.org/10.1016/j.foodres.2018.03.054.
  • Bouju-Albert, A., Pilet, M.-F., and Guillou, S., 2018. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages. Food Microbiology 76:328-336. https://doi.org/10.1016/j.fm.2018.06.011.
  • Casinhas, J., R. G. Matos, N. Haddad and C. M. Arraiano 2018. Biochemical characterization of Campylobacter jejuni PNPase, an exoribonuclease important for bacterial pathogenicity. Biochimie 147: 70-79. https://doi.org/10.1016/j.biochi.2018.01.001
  • Cocolin, L., Mataragas, M., Bourdichon, F., Doulgeraki, A., Pilet, M.-F., Jagadeesan, B., Rantsiou, K., and Phister, T., 2018. Next generation microbiological risk assessment meta-omics: The next need for integration. International Journal of Food Microbiology 287:10-17. https://doi.org/10.1016/j.ijfoodmicro.2017.11.008.
  • Cocolin, L., Membré, J.-M., and Zwietering, M., 2018. Editorial: Integration of omics into MRA. International Journal of Food Microbiology 287:1-2. https://doi.org/10.1016/j.ijfoodmicro.2017.11.006.
  • den Besten, H.M.W., Amézquita, A., Bover-Cid, S., Dagnas, S., Ellouze, M., Guillou, S., Nychas, G., O'Mahony, C., Pérez-Rodriguez, F., and Membré, J.-M., 2018. Next generation of microbiological risk assessment: Potential of omics data for exposure assessment. International Journal of Food Microbiology 287:18-27. https://doi.org/10.1016/j.ijfoodmicro.2017.10.006
  • Dubreil, L., F. Aviat, V. Anthoine, R. Ismail, A. Rossero and M. Federighi 2018. Confocal spectral microscopy—an innovative tool for tracking of pathogen agents on contaminated wooden surfaces. European Journal of Wood and Wood Products 76(3): 1083–1085. https://doi.org/10.1007/s00107-018-1294-z.
  • Duqué, B., Daviaud, S., Guillou, S., Haddad, N., and Membré, J.-M., 2018. Quantification of Campylobacter jejuni contamination on chicken carcasses in France. Food Research International 106:1077-1085. https://doi.org/10.1016/j.foodres.2017.12.017.
  • Haddad, N., Johnson, N., Kathariou, S., Métris, A., Phister, T., Pielaat, A., Tassou, C., Wells-Bennik, M.H.J., and Zwietering, M.H., 2018. Next generation microbiological risk assessment—Potential of omics data for hazard characterisation. International Journal of Food Microbiology 287:28-39. https://doi.org/10.1016/j.ijfoodmicro.2018.04.015.
  • Illikoud, N., E. Jaffrès and M. Zagorec 2018. Brochothrix thermosphacta. Reference Module in Life Sciences, Elsevier: pp., 978-0-12-809633-8. https://doi.org/10.1186/s40793-018-0333-z
  • Leroy, F., T. Aymerich, M.-C. Champomier-Vergès, L. Cocolin, L. De Vuyst, M. Flores, F. Leroi, S. Leroy, R. Talon, R. F. Vogel and M. Zagorec 2018. Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? International Journal of Food Microbiology 274:67-70. https://doi.org/10.1016/j.ijfoodmicro.2018.02.006.
  • Loux, V., G. Coeuret, M. Zagorec, M.-C. Champomier Vergès and S. Chaillou 2018. Complete and draft genome sequences of nine Lactobacillus sakei strains selected from the three known phylogenetic lineages and their main clonal complexes. Genome Announcements 6(16). https://doi.org/10.1128/genomeA.00082-18
  • Membre, J.-M. and Boué, G., 2018. Quantitative microbiological risk assessment in food industry: Theory and practical application. Food Research International 106:1132-1139. https://doi.org/10.1016/j.foodres.2017.11.025
  • Poirier, S., Rue, O., Peguilhan, R., Coeuret, G., Zagorec, M., Champomier-Verges, M.C., Loux, V., and Chaillou, S., 2018. Deciphering intra-species bacterial diversity of meat and seafood spoilage microbiota using gyrB amplicon sequencing: A comparative analysis with 16S rDNA V3-V4 amplicon sequencing. PLoS ONE 13:e0204629. https://doi.org/10.1371/journal.pone.0204629
  • Ramaroson, M., S. Guillou, A. Rossero, S. Rezé, V. Anthoine, N. Moriceau, J.-L. Martin, F. Duranton and M. Zagorec 2018. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham. International Journal of Food Microbiology 276: 28-38. https://doi.org/10.1016/j.ijfoodmicro.2018.04.010
  • Rantsiou, K., Kathariou, S., Winkler, A., Skandamis, P., Saint-Cyr, M.J., Rouzeau-Szynalski, K., and Amézquita, A., 2018. Next generation microbiological risk assessment: opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment. International Journal of Food Microbiology 287:3-9. https://doi.org/10.1016/j.ijfoodmicro.2017.11.007.
  • Rodrigues, R. C., A.-L. Pocheron, J.-M. Cappelier, O. Tresse and N. Haddad 2018. An adapted in vitro assay to assess Campylobacter jejuni interaction with intestinal epithelial cells: Taking into stimulation with TNFα. Journal of Microbiological Methods 149: 67-72. https://doi.org/10.1016/j.mimet.2018.04.020.
  • Rouger, A., N. Moriceau, H. Prévost, B. Remenant and M. Zagorec 2018. Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging. Food Microbiology 70: 7-16. http://dx.doi.org/10.1016/j.fm.2017.08.013.
  • Salines, M., V. Allain, C. Magras and S. Le Bouquin 2018. Rethinking inspection in slaughterhouses: Opportunities and challenges arising from a shared risk management system in poultry slaughterhouses. Food Control 93: 48-55.  https://doi.org/10.1016/j.foodcont.2018.03.022.
  • Saraoui, T., Leroi, F., Chevalier, F., Cappelier, J.-M., Passerini, D., and Pilet, M.-F., 2018. Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence. Frontiers in Microbiology 9. https://doi.org/10.3389/fmicb.2018.01564.
  • Terán, L. C., G. Coeuret, R. Raya, M. Zagorec, M.-C. Champomier-Vergès and S. Chaillou 2018. Phylogenomic analysis of Lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates. Genome Biology and Evolution 10(6): 1516-1525. https://doi.org/10.1093/gbe/evy106

2017

  • Azeredo, J., N. F. Azevedo, R. Briandet, N. Cerca, T. Coenye, A. R. Costa, M. Desvaux, G. Di Bonaventura, M. Hébraud, Z. Jaglic, M. Kačániová, S. Knøchel, A. Lourenço, F. Mergulhão, R. L. Meyer, G. Nychas, M. Simões, O. Tresse and C. Sternberg 2017. Critical review on biofilm methods. Critical Reviews in Microbiology(43): 313-351. https://doi.org/10.1080/1040841X.2016.1208146
  • Boué, G., E. Cummins, S. Guillou, J.-P. Antignac, B. Le Bizec and J.-M. Membré 2017. Development and Application of a Probabilistic Risk–Benefit Assessment Model for Infant Feeding Integrating Microbiological, Nutritional, and Chemical Components. Risk Analysis. http://dx.doi.org/10.1111/risa.12792.
  • Dagnas, S., M. Gougouli, B. Onno, K. P. Koutsoumanis and J.-M. Membré 2017. Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products. International Journal of Food Microbiology 240: 75-84. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.06.013.
  • Eveillard, M., Magras, C., Pouliquen, H., Ruvoen, N., Couvreur, S., Lepelletier, D., and Krempf, M., 2017. Antibiotic exposure and bacterial resistance in human and veterinary medicine: a problem-based learning topic for Master's students. FEMS Microbiology Letters 364. https://doi.org/10.1093/femsle/fnx015
  • Hwanhlem, N., T. Ivanova, T. Haertlé, E. Jaffrès and X. Dousset 2017. Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L. LWT - Food Science and Technology 82: 170-175. http://doi.org/10.1016/j.lwt.2017.04.052.
  • Iskandar, C. F., F. Borges, B. Taminiau, G. Daube, M. Zagorec, B. Remenant, J. J. Leisner, M. A. Hansen, S. J. Sørensen, C. Mangavel, C. Cailliez-Grimal and A.-M. Revol-Junelles 2017. Comparative genomic analysis reveals ecological differentiation in the genus Carnobacterium. Frontiers in Microbiology 8(357). https://doi.org/10.3389/fmicb.2017.00357
  • Ismail, R., F. Aviat, P. Gay-Perret, I. Le Bayon, M. Federighi and V. Michel 2017. An assessment of L. monocytogenes transfer from wooden ripening shelves to cheeses: Comparison with glass and plastic surfaces. Food Control 73, Part B: 273-280. https://doi.org/10.1016/j.foodcont.2016.08.014.
  • Marché, L., T. Saraoui, B. Remenant, M. Zagorec, H. Prévost, C. Delbarre-Ladrat, F. Leroi and M. F. Pilet 2017. Complete genome sequence of Lactococcus piscium CNCM I-4031, a bioprotective strain for seafood products. Genome Announcements 5(4): e01510-16. https://doi.org/10.1128/genomeA.01510-16
  • O'Flaherty, E., J.-M. Membré and E. Cummins 2018. Meta-analysis of the reduction of antibiotic-sensitive and antibiotic-resistant Escherichia coli as a result of low- and medium-pressure UV lamps. Water Science and Technology 2: 612-620. https://doi.org/10.2166/wst.2018.183
  • Pailhoriès, H., Munir, M.T., Aviat, F., Federighi, M., Belloncle, C., and Eveillard, M., 2017. Oak in Hospitals, the Worst Enemy of Staphylococcus aureus? Infection Control & Hospital Epidemiology 38:382-384. https://doi.org/10.1017/ice.2016.304
  • Roccato, A., M. Uyttendaele and J.-M. Membré 2017. Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment. Food Research International 96: 171-181. http://dx.doi.org/10.1016/j.foodres.2017.02.017.
  • Rouger, A., B. Remenant, H. Prévost and M. Zagorec 2017. A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model. International Journal of Food Microbiology 247: 38-47. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.04.028.
  • Rouger, A., O. Tresse and M. Zagorec 2017. Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms 5(3): 50. https://doi.org/10.3390/microorganisms5030050.
  • Saint-Cyr, M. J., N. Haddad, B. Taminiau, T. Poezevara, S. Quesne, M. Amelot, G. Daube, M. Chemaly, X. Dousset and M. Guyard-Nicodème 2017. Use of the potential probiotic strain Lactobacillus salivarius SMXD51 to control Campylobacter jejuni in broilers. International Journal of Food Microbiology 247: 9-17. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.07.003
  • Salines, M., V. Allain, H. Roul, C. Magras and S. Le Bouquin 2017. Rates of and reasons for condemnation of poultry carcases: harmonised methodology at the slaughterhouse. Veterinary Record. https://doi.org/10.1136/vr.104000
  • Saraoui, T., J. Cornet, E. Guillouet, M. F. Pilet, F. Chevalier, J.-J. Joffraud and F. Leroi 2017. Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria. International Journal of Food Microbiology 241: 69-77. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.09.024
  • Talon, R. and M. Zagorec 2017. Special Issue: Beneficial microorganisms for food manufacturing—Fermented and biopreserved foods and beverages. Microorganisms 5(4): 71. https://doi.org/10.3390/microorganisms5040071
  • Tresse, O., Alvarez-Ordóñez, A., Connerton, I.F., 2017. Editorial: About the Foodborne Pathogen Campylobacter. Frontiers in Microbiolology 8, 1908, 1-4. https://doi.org/10.3389/fmicb.2017.01908
  • Turonova, H., N. Haddad, M. Hernould, D. Chevret, J. Pazlarova and O. Tresse 2017. Profiling of Campylobacter jejuni proteome in exponential and stationary phase of growth. Frontiers in Microbiology 8(913). https://doi.org/10.3389/fmicb.2017.00913.
  • Wiernasz, N., J. Cornet, M. Cardinal, M.-F. Pilet, D. Passerini and F. Leroi 2017. Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood. Frontiers in Marine Science 4: 119. https://doi.org/10.3389/fmars.2017.00119
  • Zagorec, M. and M.-C. Champomier-Vergès 2017. Lactobacillus sakei: A starter for sausage fermentation, a protective culture for meat products. Microorganisms 5(3): 56. https://doi.org/10.3390/microorganisms5030056

2016

  • Assohoun-Djeni, N. M. C., N. T. Djeni, S. Messaoudi, E. Lhomme, M. Koussemon-Camara, T. Ouassa, J. M. Chobert, B. Onno and X. Dousset 2016. Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire. Food Control 62: 397-404. http://dx.doi.org/10.1016/j.foodcont.2015.09.037
  • Aviat, F., Gerhards, C., Rodriguez-Jerez, J.-j., Michel, V., Bayon, I.L., Ismail, R., Federighi, M. 2016. Microbial Safety of Wood in Contact with Food: A Review. Comprehensive Reviews in Food Science and Food Safety,15, 491-505. https://doi.org/10.1111/1541-4337.12199
  • Brillet-Viel, A., Pilet, M.-F., Courcoux, P., Prévost, H., Leroi, F., 2016. Optimization of growth and bacteriocin activity of the food bioprotective Carnobacterium divergens V41 in an animal origin protein free medium. Frontiers in Marine Science 3, 1-13. https://doi.org/10.3389/fmars.2016.00128
  • Bronnec, V., N. Haddad, S. Cruveiller, M. Hernould, O. Tresse and M. Zagorec 2016. Draft Genome Sequence of Campylobacter jejuni Bf, an Atypical Strain Able To Grow under Aerobiosis. Genome Announcements 4(2):e00120-16. https://doi.org/10.1128/genomeA.00120-16
  • Bronnec, V., H. Turonova, A. Bouju, S. Cruveiller, R. Rodrigues, K. Demnerova, O. Tresse, N. Haddad and M. Zagorec 2016. Adhesion, biofilm formation, and genomic features of Campylobacter jejuni Bf, an atypical strain able to grow under aerobic conditions. Frontiers in Microbiology 7, 1-14. https://doi.org/10.3389/fmicb.2016.01002.
  • Burgess, C. M., A. Gianotti, N. Gruzdev, J. Holah, S. Knøchel, A. Lehner, E. Margas, S. S. Esser, S. Sela and O. Tresse 2016. The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. International Journal of Food Microbiology 221: 37-53. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.12.014.
  • Eveillard, M., Ruvoen, N., Lepelletier, D., Fradet, S., Couvreur, S., Krempf, M., Magras, C., 2016. Integration of microbiology and infectious disease teaching courses in an interdisciplinary training programme (Master level) centred on the ‘One world, one health’ WHO concept. FEMS Microbiology Letters 363, 1-7. https://doi.org/10.1093/femsle/fnw068
  • Guillou, S., Lerasle, M., Simonin, H., Anthoine, V., Cheret, R., Federighi , M., Membré, J.-M. 2016. Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry International Journal of Food Microbiology, 233: 60-72. https://doi.org/10.1016/j.ijfoodmicro.2016.05.027
  • Iskandar, C. F., C. Cailliez-Grimal, A. Rahman, E. Rondags, B. Remenant, M. Zagorec, J. J. Leisner, F. Borges and A.-M. Revol-Junelles 2016. Genes associated to lactose metabolism illustrate the high diversity of Carnobacterium maltaromaticum. Food Microbiology 58: 79-86. http://dx.doi.org/10.1016/j.fm.2016.03.008.
  • Jérôme, M., Macé, S., Dousset, X., Pot, B., Joffraud, J.-J., 2016. Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. International Journal of Food Microbiology 217, 101-109. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.10.018.
  • Lhomme, E., Urien, C., Legrand, J., Dousset, X., Onno, B., Sicard, D. 2016. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology 53, 41-50.  http://dx.doi.org/10.1016/j.ijfoodmicro.2016.03.008
  • Lhomme, E., B. Onno, V. Chuat, K. Durand, S. Orain, F. Valence, X. Dousset and M.-A. Jacques 2016. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs. International Journal of Food Microbiology 226: 13-19. http://dx.doi.org/10.1016/j.fm.2014.11.014.
  • Membré, J.-M. and S. Guillou 2016. Latest developments in foodborne  pathogen risk assessment. Current Opinion in Food Science 8: 120–126. http://dx.doi.org/10.1016/j.cofs.2016.04.011.
  • Michel, E., Monfort, C., Deffrasnes, M., Guezenec, S., Lhomme, E., Barret, M., Sicard, D., Dousset, X., Onno, B. 2016. Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods. International Journal of Food Microbiology 239, 35-43. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.07.034
  • Montibus, M., Ismaïl, R., Michel, V., Federighi, M., Aviat, F., Le Bayon, I. 2016. Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples. Food Control 60, 95-102. http://dx.doi.org/10.1016/j.foodcont.2015.07.025
  • Najjari, A., H. Amairi, S. Chaillou, D. Mora, A. Boudabous, M. Zagorec and H. Ouzari 2016. Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei. Journal of Advanced Research 7(1): 155-163. http://dx.doi.org/10.1016/j.jare.2015.04.004.
  • Pilchová, T., M.-F. Pilet, J.-M. Cappelier, J. Pazlarová and O. Tresse 2016. Protective effect of Carnobacterium spp. against Listeria monocytogenes during host cell invasion using in vitro HT29 model. Frontiers in Cellular and Infection Microbiology 6(88):1-9. https://doi.org/10.3389/fcimb.2016.00088.
  • Pontonio, E., Rizzello, C.G., Di Cagno, R., Dousset, X., Clément, H., Filannino, P., Onno, B., Gobbetti, M., 2016. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods. International Journal of Food Microbiology 239, 44-53. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.07.013.
  • Remenant, B., F. Borges, C. Cailliez-Grimal, A.-M. Revol-Junelles, L. Marché, A. Lajus, C. Médigue, M.-F. Pilet, H. Prévost and M. Zagorec 2016. Draft genome sequence of Carnobacterium divergens V41, a bacteriocin-producing strain. Genome Announcements 4(5). https://doi.org/10.1128/genomeA.01109-16
  • Rodrigues, R. C., N. Haddad, D. Chevret, J.-M. Cappelier and O. Tresse 2016. Comparison of proteomics profiles of Campylobacter jejuni strain Bf under microaerobic and aerobic conditions. Frontiers in Microbiology 7(1596). https://doi.org/10.3389/fmicb.2016.01596.
  • Saint-Cyr, M. J., M. Guyard-Nicodème, S. Messaoudi, M. Chemaly, J.-M. Cappelier, D. Xavier and N. Haddad 2016. Recent advances in screening of anti-Campylobacter activity in probiotics for use in poultry. Frontiers in Microbiology 7(553): 1-22. https://doi.org/10.3389/fmicb.2016.00553
  • Saraoui, T., Fall, P.A., Leroi, F., Antignac, J.-P., Chéreau, S., Pilet, M.F. 2016. Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031. Food Microbiology 53, 70-78. http://dx.doi.org/10.1016/j.fm.2015.01.002.
  • Saraoui, T., Leroi, F., Björkroth, J., and Pilet, M.F., 2016. Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food—a review. Journal of Applied Microbiology 121:907-918. https://doi.org/10.1111/jam.13179.
  • Turonova, H., T. R. Neu, P. Ulbrich, J. Pazlarova and O. Tresse 2016. The biofilm matrix of Campylobacter jejuni determined by fluorescence lectin-binding analysis. Biofouling 32(5): 597-608. https://doi.org/10.1080/08927014.2016.1169402.
  • Zwietering, M.H., Jacxsens, L., Membré, J.-M., Nauta, M., Peterz, M. 2016. Relevance of microbial finished product testing in food safety management. Food Control 60, 31-43. http://dx.doi.org/10.1016/j.foodcont.2015.07.002

2015

  • Boué, G., Guillou, S., Antignac, J.P., Le Bizec, B., Membré, J.-M. 2015. Public health Risk-Benefit Assessment associated with food consumption – A review. European Journal of Nutrition & Food Safety 5, 32-58.  https://doi.org/10.9734/EJNFS/2015/12285
  • Chaillou, S., Chaulot-Talmon, A., Caekebeke, H., Cardinal, M., Christieans, S., Denis, C., Helene Desmonts, M., Dousset, X., Feurer, C., Hamon, E., Joffraud, J.-J., La Carbona, S., Leroi, F., Leroy, S., Lorre, S., Mace, S., Pilet, M.-F., Prevost, H., Rivollier, M., Roux, D., Talon, R., Zagorec, M., Champomier-Verges, M.-C. 2015. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. The ISME Journal, 1105-1118. https://doi.org/10.1038/ismej.2014.202
  • Dagnas, S., Gauvry, E., Onno, B., Membré, J.-M. 2015. Quantifying effect of lactic, acetic and propionic acids on growth of molds isolated from spoiled bakery products. Journal of Food Protection, 76(9), 1689-98. https://doi.org/10.4315/0362-028X.JFP-15-046.
  • Dagnas, S., Gougouli, M., Onno, B., Koutsoumanis, K.P., Membré, J.-M. 2015. Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time. International Journal of Food Microbiology 211, 86-94. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.07.008
  • Djeni, N.T., Bouatenin, K.M.J.P., Assohoun, N.M.C., Toka, D.M., Menan, E.H., Dousset, X., Dje, K.M. 2015. Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire. Food Control 50, 133-140. http://dx.doi.org/10.1016/j.foodcont.2014.08.046.
  • H-Kittikun, A., Biscola, V., El-Ghaish, S., Jaffrès, E., Dousset, X., Pillot, G., Haertlé, T., Chobert, J.-M., Hwanhlem, N. 2015. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation. Food Control 54, 126-134. http://dx.doi.org/10.1016/j.foodcont.2014.12.037.
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Date de modification : 14 février 2024 | Date de création : 22 janvier 2016 | Rédaction : SG