Liste des publications Analyse des dangers & AQRM

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Liste des publications Analyse des dangers & AQRM

Liste des publications en Analyse des dangers et Appréciation des Risques Microbiologiques

Un extrait des publications de Secalim avec une expertise en analyse des dangers et en AQRM

  • 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.
  • 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
  • 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
  • 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
  • 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.
  • 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., 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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(1704). https://doi.org/10.3390/foods9111704.
  • 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.org/10.3389/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., 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.
  • 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., H. Pailhories, M. Eveillard, M. Irle, F. Aviat, L. Dubreil, M. Federighi and C. Belloncle 2020. Testing the antimicrobial characteristics of wood Pailhoriès, H., Pailhoriès, H., M. T. Munir, F. Aviat, M. Federighi, C. Belloncle and M. Eveillard 2017. Oak in Hospitals, the Worst Enemy of Staphylococcus aureus? Infection Control & Hospital Epidemiology 38(3): 382-384. https://doi.org/10.1017/ice.2016.304.
  • 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. and M. Federighi 2020. Control of foodborne biological hazards by ionizing radiations. Foods 9(7). https://doi.org/10.3390/foods9070878.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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., 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. https://doi.org/10.4236/health.2019.112014.
  • 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. https://doi.org/10.1016/j.mran.2018.07.001.
  • 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.
  • Cocolin, L., J.-M. Membré and M. Zwietering 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., A. Amézquita, S. Bover-Cid, S. Dagnas, M. Ellouze, S. Guillou, G. Nychas, C. O'Mahony, F. Pérez-Rodriguez and J.-M. Membré 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: 1083–1085. https://doi.org/10.1007/s00107-018-1294-z.
  • Duqué, B., S. Daviaud, S. Guillou, N. Haddad and J.-M. Membré 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.
  • Federighi, M. 2019. Ionizing radiation as a food preservation method : state of the art. Revue De Medecine Veterinaire 170(4-6): 58-72. Ranking du JCR: Q4.
  • 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.
  • 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 75: 1-12. 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. https://doi.org/10.4236/health.2019.112014.
  • 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. https://doi.org/10.1016/j.mran.2018.07.001.
  •  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.
  • Cocolin, L., J.-M. Membré and M. Zwietering 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., A. Amézquita, S. Bover-Cid, S. Dagnas, M. Ellouze, S. Guillou, G. Nychas, C. O'Mahony, F. Pérez-Rodriguez and J.-M. Membré 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: 1083–1085. https://doi.org/10.1007/s00107-018-1294-z.
  • Duqué, B., S. Daviaud, S. Guillou, N. Haddad and J.-M. Membré 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.
  • Membre, J.-M. and G. Boué 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.
  • 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.
  • 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.
  • O'Flaherty, E., J.-M. Membré and E. Cummins 2017. 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., M. T. Munir, F. Aviat, M. Federighi, C. Belloncle and M. Eveillard 2017. Oak in hospitals, the worst enemy of Staphylococcus aureus? Infection Control & Hospital Epidemiology 38(3): 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.
  • Aviat, F., C. Gerhards, J.-j. Rodriguez-Jerez, V. Michel, I. L. Bayon, R. Ismail and M. Federighi 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.
  • Guillou, S., M. Lerasle, H. Simonin, V. Anthoine, R. Cheret, M. Federighi  and J.-M. Membré 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.
  • 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.
  • Montibus, M., R. Ismaïl, V. Michel, M. Federighi, F. Aviat and I. Le Bayon 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.
  • Zwietering, M. H., L. Jacxsens, J.-M. Membré, M. Nauta and M. Peterz 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.
  • Dagnas, S., E. Gauvry, B. Onno and J.-M. Membré 2015. Quantifying effect of lactic, acetic and propionic acids on growth of molds isolated from spoiled bakery products. Journal of Food Protection 78(9): 1689-1698. https://doi.org/10.4315/0362-028X.JFP-15-046.
  • Dagnas, S., M. Gougouli, B. Onno, K. P. Koutsoumanis and J.-M. Membré 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.
  • Ismail, R., I. Le Bayon, V. Michel, M. Jequel, M. Kutnik, F. Aviat and M. Federighi 2015. Comparative study of three methods for recovering microorganisms from wooden surfaces in the food industry. Food Analytical Methods 8(5): 1238-1247. https://doi.org/10.1007/s12161-014-0008-3.
  • Membré, J.-M., M. Diao, C. Thorin, G. Cordier, F. Zuber and S. André 2015. Risk assessment of proteolytic Clostridium botulinum in canned foie gras. International Journal of Food Microbiology 210(0): 62-72. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.06.002.
  • Pujol, L., I. Albert, C. Magras, N. B. Johnson and J.-M. Membré 2015. Probabilistic exposure assessment model to estimate aseptic-UHT product failure rate. International Journal of Food Microbiology 192: 124-141. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.09.023.
  • Pujol, L., I. Albert, C. Magras, N. B. Johnson and J.-M. Membré 2015. Estimation and evaluation of management options to control and/or reduce the risk of not complying with commercial sterility. International Journal of Food Microbiology(acceptée). http://dx.doi.org/10.1016/j.ijfoodmicro.2015.05.014.
  • Pujol, L., N. B. Johnson, C. Magras, I. Albert and J.-M. Membré 2015. Added value of experts' knowledge to improve a quantitative microbial exposure assessment model — Application to aseptic-UHT food products. International Journal of Food Microbiology 211: 6-17. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.06.015.
  • Dagnas, S., B. Onno and J.-M. Membré 2014. Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH. International Journal of Food Microbiology 186(0): 95-104. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.022.
  • Diao, M. M., S. André and J.-M. Membré 2014. Meta-analysis of D-values of proteolytic Clostridium botulinum and its surrogate strain Clostridium sporogenes PA 3679. International Journal of Food Microbiology 174(0): 23-30. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.12.029.
  •  Lerasle, M., M. Federighi, H. Simonin, V. Anthoine, S. Rezé, R. Chéret and S. Guillou 2014. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage. Innovative Food Science & Emerging Technologies 23: 54-60. http://dx.doi.org/10.1016/j.ifset.2014.02.009.
  • Lerasle, M., S. Guillou, H. Simonin, V. Anthoine, R. Chéret, M. Federighi and J. M. Membré 2014. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186(0): 74-83. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.019.
  • Daelman, J., L. Jacxsens, J.-M. Membré, B. Sas, F. Devlieghere and M. Uyttendaele 2013. Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods. Food Control 34(2): 681-690. http://dx.doi.org/10.1016/j.foodcont.2013.06.007.
  • Daelman, J., J.-M. Membré, L. Jacxsens, A. Vermeulen, F. Devlieghere and M. Uyttendaele 2013. A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs. International Journal of Food Microbiology 166(3): 433-449. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.004.
  • Daelman, J., A. Sharma, A. Vermeulen, M. Uyttendaele, F. Devlieghere and J.-M. Membré 2013. Development of a time-to-detect growth model for heat-treated Bacillus cereus spores. International Journal of Food Microbiology 165(3): 231-240. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.04.018.
  • Dagnas, S. and J. M. Membre 2013. Predicting and preventing mold spoilage of food products. Journal of Food Protection 76(3): 538-51. https://doi.org/10.4315/0362-028X.JFP-12-349.
  • Guyard-Nicodème, M., O. Tresse, E. Houard, F. Jugiau, C. Courtillon, K. El Manaa, M.-J. Laisney and M. Chemaly 2013. Characterization of Campylobacter spp. transferred from naturally contaminated chicken legs to cooked chicken slices via a cutting board. International Journal of Food Microbiology 164(1): 7-14. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.03.009.
  • Ismail, R., F. Aviat, V. Michel, I. Le Bayon, P. Gay-Perret, M. Kutnik and M. Federighi 2013. Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature. International Journal of Environmental Research and Public Health 10(11): 6169-6183. https://doi.org/10.3390/ijerph10116169.
  • Laroche, M. and C. Magras 2013. Gastrointestinal campylobacteriosis in industrialised countries: comparison of the disease situation with salmonellosis, and microbiological contamination assessment. Revue Scientifique Et Technique-Office International Des Epizooties 32(3): 701-714.
  • Membré, J.-M., M. Laroche and C. Magras 2013. Meta-analysis of Campylobacter spp. Survival Data within a Temperature Range of 0 to 42°C. Journal of Food Protection 76(10): 1726-1732. https://doi.org/10.4315/0362-028x.jfp-13-042.
  • Messaoudi, S., M. Manai, M. Federighi and X. Dousset 2013. Campylobacter dans la filière poulet : étude bibliographique des stratégies de maîtrise au stade de l’élevage. Revue de Médecine Vétérinaire 164(2): 90-99.
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  • Coroller, L., D. Kan-King-Yu, I. Leguerinel, P. Mafart and J.-M. Membré 2012. Modelling of growth, growth/no-growth interface and nonthermal inactivation areas of Listeria in foods. International Journal of Food Microbiology 152(3): 139-152. 10.1016/j.ijfoodmicro.2011.09.023.
  • Fosse, J., M. Laroche, N. Oudot, H. Seegers and C. Magras 2011. On-farm multi-contamination of pigs by food-borne bacterial zoonotic hazards: An exploratory study. Veterinary Microbiology 147(1-2): 209-213. 10.1016/j.vetmic.2010.06.013.
  • Pujol, L., D. Kan-King-Yu, Y. Le Marc, M. D. Johnston, F. Rama-Heuzard, S. Guillou, P. McClure and J.-M. Membré 2012. Establishing equivalence for microbial-growth-inhibitory effects (“iso-hurdle rules”) by analyzing disparate Listeria monocytogenes data with a gamma-type predictive model. Applied and Environmental Microbiology 78(4): 1069-1080. 10.1128/aem.06691-11.
  • Wang, J., J.-M. Membré, S.-D. Ha, G.-J. Bahk, M.-S. Chung, H.-S. Chun, I.-G. Hwang and D.-H. Oh 2012. Modeling the combined effect of temperature and relative humidity on Escherichia coli O157:H7 on lettuce. Food Science and Biotechnology 21(3): 859-865.
  • Membré, J.-M., M. Laroche and C. Magras 2011. Assessment of levels of bacterial contamination of large wild game meat in Europe. Food Microbiology 28: 8.
  • Duodu, S., A. Holst-Jensen, T. Skjerdal, J.-M. Cappelier, M.-F. Pilet and S. Loncarevic 2010. Influence of storage temperature on gene expression and virulence potential of Listeria monocytogenes strains grown in a salmon matrix. Food Microbiology 27(6): 795-801. 10.1016/j.fm.2010.04.012.
  • Fosse, J., M. Laroche, N. Oudot, A. Rossero, H. Seegers and C. Magras 2010. Suivi de la contamination de lots de porcs par Staphylococcus aureus et Yersinia enterocolitica de l'élevage à l'abattoir : une étude exploratoire Revue de Médecine Vétérinaire 161(1): 20-29.
  • Membré, J.-M. and A. van Zuijlen 2011. A probabilistic approach to determine thermal process setting parameters: Application for commercial sterility of products. International Journal of Food Microbiology 144(3): 413-420. 10.1016/j.ijfoodmicro.2010.10.028.

Date de modification : 14 février 2024 | Date de création : 13 novembre 2020 | Rédaction : SG