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As part of the food protein transition, new plant-based products will be launched on the market. Their microbiological stability needs to be assessed, particularly in the context of climate change. Example of an assessment of the risk of spoilage with Geobacillus stearothermophilus in UHT bottles and cartons.

A Bayesian pH modeling approach was used to describe and simulate the pH evolution of fresh meat products

A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas

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

First survey within French agri-food industries

Is there a link between antimicrobial resistance, place of production and place of processing?

Quality of smoked salmon versus salmon gravlax

A prediction of consumer exposure to Escherichia coli

Development of a molecular method targeting only viable cells

Causal links between meat microbiota, volatiloma and sensory alteration in meat