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Home page Scientific production Books and Book chapters

Books and Book chapters

Book supervision

livre_mra
  • Membré, J.-M., éd. 2022. Microbiological Risk Assessment associated with the food processing and distribution chain. Sciences. Agronomy and Food Science - Food Safety, John Wiley & Sons, Ltd

ISTE Ltd.

Associated chapters:

  • Garcia, M. A. and N. Haddad 2022. Pathogenic mechanisms of bacterial foodborne pathogens. Microbiological Risk Assessment associated with the food processing and distribution chain, John Wiley & Sons, Ltd ISTE Ltd: pp. 97-140, 9781119986980.
  • Haddad, N. 2022. Detection and enumeration of foodborne pathogens and bacterial toxins in food. Microbiological Risk Assessment associated with the food processing and distribution chain, John Wiley & Sons, Ltd ISTE Ltd: pp. 27-68, 9781119986980.
  • Membré, J.-M. and N. Haddad 2022. Biological hazard identification. Microbiological Risk Assessment associated with the food processing and distribution chain, John Wiley & Sons, Ltd ISTE Ltd: pp. 1-25, 9781119986980.
FOODBORNE
  • Tresse, O., Alvarez-Ordóñez, A., and Connerton, I.F., 2018. About the foodborne pathogen Campylobacter, p. 221, Frontiers Research Topics. Frontiers in Microbiology and Frontiers in Cellular and Infection Microbiology.
Livre publié en 2016 (3)
  • Membré, J.-M. and V. Valdramidis, éds. 2016. Modeling in Food Microbiology: from predictive microbiology to exposure assessment, ISTE Press and Elsevier. 102 pages. ISBN: 9781785481550.

Associated chapter:

    • Membré, J. M. and S. Dagnas 2016. Modelling microbial responses: application to food spoilage. Modeling in Food Microbiology: from predictive microbiology to exposure assessment. J. M. Membré and P. Valdramidis, éds., ISTE Press and Elsevier. Chapter 4: pp., 9781785481550.
metagenome
  • Champomier Vergès, M.-C., M. Zagorec. 2015. La métagénomique : Développements et futures applications. ISBN: 978-2-7592-2293-3, Editions Quae.

Associated chapters:

    • Renault, P., M. Zagorec and M.-C. Champomier Vergès 2015. Communautés microbiennes des aliments. La métagénomique : Développements et futures applications, Editions Quae Collection Savoir Faire. pp. 57-70, ISBN: 978-2-7592-2293-3.
    • Champomier Vergès, M.-C. and M. Zagorec 2015. Synthèse et perspectives. La métagénomique : Développements et futures applications, Editions Quae Collection Savoir Faire. pp. 109-114, ISBN: 978-2-7592-2293-3.
flores pro
  • Zagorec, M., Christeans, S. 2013. Les flores protectrices pour la conservation des aliments : utilisation, efficacité et interactions dans l’écosystème microbien.ISBN: 978-2-7592-1920-9.  Editions Quae.

Associated chapters:

    • Christieans, S., Delbès-Paus, C., Denis, C., Montel, M.-C., Prévost, H., Rivollier, M., Stahl, V. 2013. Chapitre 2 - Mécanismes d'action. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Denis, C., Champomier-Vergès, M., Zagorec, M., Talon, R., Michel, V. 2013. Chapitre 1 - Critères de sélection des micro-organismes bioprotecteurs. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Feurer, C., Christieans, S., Rivollier, M., Leroy, S., Talon, R., Champomier-Vergès, M., Zagorec, M., Desmonts, M. 2013. Chapitre 4 - Applications dans la filière des produits carnés. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Le Fur, B., Wacogne, D., Lorre, S., Pilet, M.-F., Leroi, F. 2013. Chapitre 5 - Applications dans la filière des produits de la mer. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Spinnler, H.-E., Zagorec, M., Christieans, S. 2013. Chapitre 7 - Vers une règlementation appropriée des flores protectrices. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
    • Zagorec, M., Champomier-Vergès, M., Christieans, S. 2013. Introduction - La biopréservation et les microorganismes bioprotecteurs. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.

Book chapters

Ouvrages et chapitres d'ouvrages

qsafetextbook
  • Membré, J.-M. and Boué, G., 2017. Quantitative microbial risk assessment during food processing, p. 183-201. In: Valdramidis, P., Cummins, E., and Van Impe, J.F.M. (Eds.), Textbook on quantitiative tools for sustainable food and energy in the food chain. EUROSIS-ETI Publications, Ghent, Belgium.
    risquesalimentaires
  • Messaoudi, S. and Federighi , M., 2017. Campylobacter jejuni et autres Campylobacter thermotolérants responsables d’intoxications alimentaires, p. 461-480. In: Dubois-Brissonnet, F., Guillier, L., and Naïtali, M. (Eds.), Risques microbiologiques alimentaires. Lavoisier Tec & Doc.
poultry
  • Federighi , M., 2017. How to control campylobacter in poultry farms?: An overview of the main strategies, p. 229. In: Manafi, M. (Ed.), Poultry Science. Intech Open Sciences/Open minds, Zagreb.
bois
  • Brunet, C., Aviat, F., Federighi, M., Bérard, L., and Oulaha, N., 2017. Partie 1: Bois et contact alimentaire. Chapitre 1 : Contexte, p. 3-11. In: Aviat, F. and Oulahal, N. (Eds.), Bois et industries agroalimentaires. Lavoisier Tec & Doc, Paris.
  • Federighi, M. and Poupault, P., 2017. Partie 1: Bois et contact alimentaire. Chapitre 2 : Cadre  réglementaire  des  matériaux  au  contact  des  aliments  –  Cas particulier  du  bois  p. 13-20. In: Aviat, F. and Oulahal, N. (Eds.), Bois et industries agroalimentaires. Lavoisier Tec & Doc, Paris.
campylobook
  • Rodrigues, C.R., Haddad, N., and Tresse, O., 2017. Methods for proteome analysis of Campylobacter jejuni using 2-D electrophoresis, p. 233-244. In: Butcher, J. and Stintzi, A. (Eds.), Campylobacter jejuni: Methods and Protocols (Methods in Molecular Biology) Springer, New York.
lawrie
  • Zagorec, M. and M.-C. Champomier Vergès 2017. Meat microbiology and spoilage. Lawrie's meat science. F. Toldra, éd., Elsevier - Woodhead Publishing: pp. 187-230, 978-0-08-100694-8.
proteomics in food science
  • Tresse, O. 2017. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp. Proteomics in Food Science. M. Colgrave, éd., Academic Press Chapter 27: pp. 538, 9780128040072
emerging_meat
  • Guillou, S., M. Lerasle, H. Simonin and M. Federighi 2016. High pressure processing of meat and meat products. Emerging Technologies in Meat Processing. E. J. Cummins and J. Lyng, éds., John Wiley & Sons, Ltd. First Edition. pp. 35-99, 978-1-118-35068-3.
ready_to_eat
  • Membré, J.-M. 2016. Microbiological risk assessment in food industry. Food Hygiene and Toxicology in Ready-to-Eat Foods. P. Kotzekidou, éd.,  UK, Elsevier, Inc.: pp. 337-349.
food_health
  • Dousset, X., E. Jaffrès and M. Zagorec 2016. Spoilage: Bacterial Spoilage. The Encyclopedia of Food and Health. B. Caballero, P. M. Finglas and F. Toldra, éds.,  Oxford, UK, Academic Press 5: pp. 106-112.  
proteomics in foods
  • Rul, F., M. Zagorec and M.-C. Champomier-Vergès 2015. Lactic acid bacteria in fermented foods. Proteomics in foods, principles and applications. F. Toldra, éd.,  New York, USA, Springer
campylobacter
  • Rodrigues, R., V. Bronnec, O. Tresse, J.-M. Cappelier and N. Haddad 2015. A Review of Campylobacter jejuni Pathogenesis: Main Virulence Factors and Their Use As Biomarkers. Campylobacter Infections: Epidemiology, Clinical Management and Prevention. B. A. Bertucci, éd.,  New York, Nova Science Publishers INC: pp., 978-1-63463-874-6
handbook_fermented
  • Anba-Mondoloni, J., M.-C. Champomier-Vergès, M. Zagorec, S. Leroy, E. Dordet-Frisoni, S. Planchon and R. Talon 2015. The Genetics of Microbial Starters. Handbook of Fermented Meat and Poultry. F. Toldra, éd., John Wiley and Sons, Ltd. second edition. 19: pp. 161-168.
  • Champomier-Vergès, M.-C. and M. Zagorec 2015. Spoilage microorganisms: Risk and Control. Handbook of Fermented Meat and Poultry. F. Toldra, éd., John Wiley and Sons, Ltd. second edition. 45: pp. 385-388.
biotechnol_lab
  • Champomier-Vergès, M. C. and M. Zagorec 2015. Lactobacillus sakei in meat fermentation. Biotechnology of Lactic Acid Bacteria: novel applications. F. Mozzi, R. R. Raya and G. M. Vignolo, éds., John Wiley & Sons, Ltd. Second Edition. Chapter 13: pp. 209-215.
encyclopedia
  • Membré, J.-M. 2014. Hazard Appraisal (HACCP). Establishment of performance criteria (MS 155). Encyclopedia of Food Microbiology. C. Batt and M.-L. Tortorello, éds., Elsevier: pp., ISBN 9780123847300.
  • Zagorec, M., M.-C. Champomier Vergès and C. Cailliez-Grimal 2014. Identification Methods/DNA fingerprinting: whole genome sequencing. Encyclopedia of Food Microbiology. C. A. Batt and M. L. Tortorello, éds.,  Oxford, UK, Elsevier Ltd, Academic Press pp. 295-299, ISBN 9780123847300.
progress
  • Membré, J.M. 2012. Setting of Thermal Processes in a Context of Food Safety Objectives (FSOs) and Related Concepts. In: Valdramidis, V.P., Van Impe, J.F.M., (Eds.), Progress on quantitative approaches of thermal food processing, vol. Chapter 12. Nova Science Publishers, Inc., New York, USA. 297-326.
potective
  • Pilet, M.F., Leroi, F. 2011. Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products. In: Lacroix, C., (Ed.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, Abington Hall, Abington, Cambridge, CB21 6AH, England.

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