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Dernière mise à jour : Mai 2018

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BIOMICS

BIOmarkers of bacterial behaviour using OMIC data and mathematicS [French inter-regional Brittany - Pays de la Loire Project]

BIOMICS
Project supervised by Nabila Haddad from UMR SECALIM for the poultry food chain (Pays de la Loire) and Noémie Desriac from LUBEM for the dairy food chain (Brittany)

Staff from SECALIM involved in the BIOMICS project:

  • Nabila Haddad: supervisor
  • Jeanne-Marie Membré
  • Sandrine Guillou
  • Benjamin Duqué: phD student
  • Sandrine Rezé
  • Albert Rossero
duree_biomics

Valorisation:

  • 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. Ranking du JCR: Q1 (JCR® 2019). https://doi.org/10.1016/j.ijfoodmicro.2020.108916.
  • 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. Ranking du JCR: Q1. https://doi.org/10.1016/j.fm.2019.103263.
  • 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. Ranking du JCR: Q1. https://doi.org/10.1016/j.foodres.2017.12.017.

Campylobacter gene expression

Molecular adaptation of Campylobacter to stress

Application to stress encountered along the slaughter process
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Campylobacter & risque

DOSSIER: Rsik assessment of campylobacter in poultry meat

Work carried out by UMR SECALIM (Food Safety and Microbiology) aims to understand bacterial behavior and assess the health risk. Among recent...
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PO & campylo

Performance objective and consumer health: application to Campylobacter in the poultry food chain

An assessment of consumer exposure to Campylobacter that takes into account strain variability and cell history
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Campy & Stress

Campylobacter bacteria are weakened after a hot thermal shock

Its survival during refrigerated storage depends on the stresses applied during the slaughter stages
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What if Campylobacter were counted to us

What if Campylobacter were counted to us

Quantification of Campylobacter contamination in chicken carcasses in France
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BIOMICS

BIOMICS Omic Biomarkers of bacterial adaptation [French inter-regional Brittany - Pays de la Loire project]

Innovative methodology combining transcriptomics, statistics, and modelling to evaluate the capacity of Campylobacter jejuni to survive stress
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Benjamin Duqué

PhD thesis of Benjamin Duqué (2016-2019)

Innovative methodology combining transcriptomics, statistics, and modelling to evaluate the capacity of Campylobacter jejuni to survive stress (S....
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