Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
Coton, Monika, Deniel, Franck, Mounier, Jérôme, Joubrel, Rozenn, Robieu, Emeline, Pawtowski, Audrey, Jeuge, Sabine, Taminiau, Bernard, Daube, Georges, Coton, Emmanuel, Frémaux, Bastien
Published in Frontiers in microbiology (04.11.2021)
Published in Frontiers in microbiology (04.11.2021)
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Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
Guéraud, Françoise, Buisson, Charline, Promeyrat, Aurélie, Naud, Nathalie, Fouché, Edwin, Bézirard, Valérie, Dupuy, Jacques, Plaisancié, Pascale, Héliès-Toussaint, Cécile, Trouilh, Lidwine, Martin, Jean-Luc, Jeuge, Sabine, Keuleyan, Eléna, Petit, Noémie, Aubry, Laurent, Théodorou, Vassilia, Frémaux, Bastien, Olier, Maïwenn, Caderni, Giovanna, Kostka, Tina, Nassy, Gilles, Santé-Lhoutellier, Véronique, Pierre, Fabrice
Published in NPJ science of food (07.10.2023)
Published in NPJ science of food (07.10.2023)
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Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere
Poirier, Simon, Luong, Ngoc-Du Martin, Anthoine, Valérie, Guillou, Sandrine, Membré, Jeanne-Marie, Moriceau, Nicolas, Rezé, Sandrine, Zagorec, Monique, Feurer, Carole, Frémaux, Bastien, Jeuge, Sabine, Robieu, Emeline, Champomier-Vergès, Marie, Coeuret, Gwendoline, Cauchie, Emilie, Daube, Georges, Korsak, Nicolas, Coroller, Louis, Desriac, Noémie, Desmonts, Marie-Hélène, Gohier, Rodérick, Werner, Dalal, Loux, Valentin, Rué, Olivier, Dohollou, Marie-Hélène, Defosse, Tatiana, Chaillou, Stéphane
Published in Data in brief (01.06.2020)
Published in Data in brief (01.06.2020)
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Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process
Coroller, Louis, Jeuge, Sabine, Couvert, Olivier, Christieans, Souad, Ellouze, Mariem
Published in Food microbiology (01.02.2015)
Published in Food microbiology (01.02.2015)
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Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging
Luong, Ngoc-Du Martin, Jeuge, Sabine, Coroller, Louis, Feurer, Carole, Desmonts, Marie-Hélène, Moriceau, Nicolas, Anthoine, Valérie, Gavignet, Sophie, Rapin, Adeline, Frémaux, Bastien, Robieu, Emeline, Zagorec, Monique, Membré, Jeanne-Marie, Guillou, Sandrine
Published in Food research international (01.11.2020)
Published in Food research international (01.11.2020)
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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham
Lebrun, S., Van Nieuwenhuysen, T., Crèvecoeur, S., Vanleyssem, R., Thimister, J., Denayer, S., Jeuge, S., Daube, G., Clinquart, A., Fremaux, B.
Published in International journal of food microbiology (02.12.2020)
Published in International journal of food microbiology (02.12.2020)
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