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Dernière mise à jour : Mai 2018

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Liste des publications

2021

  • 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

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. 
  • 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.
  • 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
  • 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.
  • Hwanhlem, N., Jaffrès, E., Dousset, X., Pillot, G., Choiset, Y., Haertlé, T., H-Kittikun, A., Chobert, J.-M. 2015. Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging. European Food Research and Technology 240, 1259-1269. https://doi.org/10.1007/s00217-015-2428-8
  • Ismail, R., Le Bayon, I., Michel, V., Jequel, M., Kutnik, M., Aviat, F., and Federighi, M., 2015. Comparative study of three methods for recovering microorganisms from wooden surfaces in the food industry. Food Analytical Methods 8:1238-1247. https://doi.org/10.1007/s12161-014-0008-3.
  • Lhomme, E., Lattanzi, A., Dousset, X., Minervini, F., De Angelis, M., Lacaze, G., Onno, B., Gobbetti, M. 2015. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology 215, 161-170. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.09.015.
  • Lhomme, E., Orain, S., Courcoux, P., Onno, B., Dousset, X. 2015. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. International Journal of Food Microbiology, 213, 40-48. https://doi.org/10.1016/j.ijfoodmicro.2015.05.010.
  • Macé, S., Haddad, N., Zagorec, M., Tresse, O. 2015. Influence of measurement and control of microaerobic gaseous atmospheres in methods for Campylobacter growth studies. Food Microbiology 52, 169-176. http://dx.doi.org/10.1016/j.fm.2015.07.014.
  • Membré, J.-M., Diao, M., Thorin, C., Cordier, G., Zuber, F., André, S. 2015. Risk assessment of proteolytic Clostridium botulinum in canned foie gras. International Journal of Food Microbiology 210, 62-72. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.06.002.
  • Podeur, G., Dalgaard, P., Leroi, F., Prevost, H., Emborg, J., Martinussen, J., Hansen, L.H., Pilet, M.F. 2015. Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products. International Journal of Food Microbiology 203, 55-62. https://doi.org/10.1016/j.ijfoodmicro.2015.03.005
  • Pujol, L., Albert, I., Magras, C., Johnson, N.B., Membré, J.-M. 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. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.09.023.
  • Pujol, L., Albert, I., Magras, C., Johnson, N.B., Membré, J.-M. 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.2015.05.014
  • Pujol, L., Johnson, N.B., Magras, C., Albert, I., Membré, J.-M. 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.
  • Remenant, B., Jaffrès, E., Dousset, X., Pilet, M.-F., Zagorec, M. 2015. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiology 45 45-53. http://dx.doi.org/10.1016/j.fm.2014.03.009.
  • Rodrigues, R., Pocheron, A.-L., Hernould, M., N., H., Tresse, O., Cappelier, J.-M. 2015. Description of Campylobacter jejuni Bf, an atypical aero-tolerant Gut Pathogens 7, 1-12. https://doi.org/10.1186/s13099-015-0077-x
  • Sanders, J.W., Oomes, S.J.C.M., Membré, J.M., Wegkamp, A., Wels, M. 2015. Biodiversity of spoilage lactobacilli: Phenotypic characterisation. Food Microbiology 45, 34-44. http://dx.doi.org/10.1016/j.fm.2014.03.013.
  • Turonova, H., Briandet, R., Rodrigues, R., Hernould, M., Hayek, N., Stintzi, A., Pazlarova, J., Tresse, O. 2015. Biofilm spatial organization by the emerging pathogen Campylobacter jejuni: comparison between NCTC 11168 and 81-176 strains under microaerobic and oxygen-enriched conditions. Frontiers in Microbiology 6, 1-11.  https://doi.org/10.3389/fmicb.2015.00709

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