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List of publications on High Hydrostatic Pressure

A selection of Secalim publications on High Hydrostatic Pressure
  • 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 
  • 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.
  • 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. Fac
  • 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. doi:10.1016/j.ijfoodmicro.2016.05.027.
  • 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.
  • Aouadhi, C., H. Simonin, H. Prévost, M. de Lamballerie, A. Maaroufi and S. Mejri 2013. Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology. LWT - Food Science and Technology 50(1): 50-56. http://dx.doi.org/10.1016/j.lwt.2012.07.015.
  • Aouadhi, C., H. Simonin, H. Prévost, M. de Lamballerie, A. Maaroufi and S. Mejri 2012. Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk. Food Microbiology 30(1): 1-7. 10.1016/j.fm.2011.12.006.
  • Bieche, C., M. de Lamballerie, D. Chevret, M. Federighi and O. Tresse 2012. Dynamic proteome changes in Campylobacter jejuni 81-176 after high pressure shock and subsequent recovery. Journal of Proteomics 75(4): 1144-56. 10.1016/j.jprot.2011.10.028.
  • Duranton, F., H. Simonin, R. Chéret, S. Guillou and M. de Lamballerie 2012. Effect of high pressure and salt on pork meat quality and microstructure. Journal of Food Science 77: E188-E194.
  • Duranton, F., S. Guillou, H. Simonin, R. Chéret and M. de Lamballerie 2012. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. Innovative Food Science & Emerging Technologies 16: 376-380.
  • Lerasle, M., S. Guillou, H. Simonin, M. Laroche, M. d. Lamballerie and M. Federighi 2012. Membrane integrity of Campylobacter jejuni subjected to high pressure is pH-dependent. High Pressure Research 32(1): 89-96.
  • Lerasle, M., F. Duranton, H. Simonin, J. M. Membré, R. Chéret, M. De Lamballerie, S. Guillou and M. Federighi 2012. Traitements par hautes pressions hydrostatiques des denrées alimentaires : état de l’art. Revue de Médecine Vétérinaire 163(12): 595-614.
  • Bieche, C., M. De Lamballerie, M. Federighi, A. Le Bail and O. Tresse 2010. Proteins involved in Campylobacter jejuni 81-176 recovery after high pressure treatment. Annals of the New York Academy of Sciences 1189(1): 133-138.
  • Bieche, C., M. Ritz, O. Tresse, M. Federighi and M. de Lamballerie 2009. Impacts of treatment parameters on the inactivation of Campylobacter jejuni by high pressure: a statistical study of main effects and interactions. Letters in Applied Microbiology 48: 198-202.
  • Ritz, M., F. Jugiau, M. Federighi, N. Chapleau and M. de Lamballerie 2008. Effects of high pressure, subzero temperature, and pH on survival of Listeria monocytogenes in buffer and smoked salmon. Journal of Food Protection 71(8): 1612-8.
  • Chapleau, N., M. Ritz, S. Delepine, F. Jugiau, M. Federighi and M. de Lamballerie 2006. Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system. International Journal of Food Microbiology 106(3): 324-30.
  • Ritz, M., M. F. Pilet, F. Jugiau, F. Rama and M. Federighi 2006. Inactivation of Salmonella Typhimurium and Listeria monocytogenes using high-pressure treatments: destruction or sublethal stress? Letters in Applied Microbiology 42(4): 357-62.