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Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Research results and innovation

Health risks and environmental impact

In the era of climate change: reducing health risks while minimizing environmental impact

A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas
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HP preservation & Biopreservation

Combination of High Pressure and Biopreservation, a possible alternative to the addition of nitrites

The stabilization of nitrite-reduced ham dices depends on the composition of the initial microbiota
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Surveillance environnements IAA

Monitoring of production environments in food companies

First survey within French agri-food industries
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AMR Pseudomonas

Antibiotic resistance in Pseudomonas isolated from rainbow trout

Is there a link between antimicrobial resistance, place of production and place of processing?
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Effect of the process on the salmon microbiota

Effect of the process on the microbiota of processed salmon products

Quality of smoked salmon versus salmon gravlax
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Climate change and contamination of raw milk

What effects of climate change on the contamination of raw milk in France and in Europe

A prediction of consumer exposure to Escherichia coli
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PMAxx Brochothrix

Precise and early quantification of spoilage due to Brochothrix thermosphacta

Development of a molecular method targeting only viable cells
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Spoilage and Multiblock approach

Meat spoilage: a complex phenomenon to decipher

Causal links between meat microbiota, volatiloma and sensory alteration in meat
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Campylobacter gene expression

Molecular adaptation of Campylobacter to stress

Application to stress encountered along the slaughter process
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Microbial ecology & smoked salmon

Microbial ecology of smoked salmon and effect of the production environment

A microbiological signature associated with the production plant
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