Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packaging conditions

Autor: Gerardo Manfreda, Girum Tadesse Tessema, Silvia Vitali, Taran Skjerdal, Marcello Trevisani, Alessandra De Cesare, Annie Beaufort, Tone Mathisen Fagereng

Publikováno v: Food Microbiology. 76:154-163

The aim of this study was to model Listeria monocytogenes growth kinetics in ready to eat full meal pasta salads, containing fresh and cooked ingredients. With this aim, laboratory prepared salads, representing two formulations of commercial pasta sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a75087149f9c0a491776d489321ee18
https://doi.org/10.1016/j.fm.2018.04.013

Use of quantitative microbial risk assessment when investigating foodborne illness outbreaks: The example of a monophasic Salmonella Typhimurium 4,5,12:i:− outbreak implicating beef burgers

Autor: C. Danan, S. Rudelle, Marie Laure Delignette-Muller, Anne Brisabois, Sophie A. Granier, Annie Beaufort, Laurent Guillier, H. Bergis

Publikováno v: International journal of food microbiology
International journal of food microbiology, 2013, 166, pp.471--8. ⟨10.1016/j.ijfoodmicro.2013.08.006⟩

A major community outbreak of salmonellosis occurred in France in October 2010. Classical epidemiological investigations led to the identification of beef burgers as the cause of the outbreak and the presence of the emerging monophasic Salmonella Typ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb86520d560fa564bfea8630cfbf7e3b
https://doi.org/10.1016/j.ijfoodmicro.2013.08.006

Evaluation of an enumeration method for Listeria monocytogenes at low contamination levels in cold-smoked salmon

Autor: Annie Beaufort, Bertrand Lombard, Catherine Denis, S. Rudelle, Nathalie Gnanou Besse

Publikováno v: International Journal of Food Microbiology. 124:271-274

For the enumeration of Listeria monocytogenes in cold-smoked salmon, a sensitive enumeration method, based on membrane filtration followed by transfer of the filter on a selective medium has been recently developed (Gnanou Besse et al., 2004, A contr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::448ebc8e21fd6e68e3024608768d361d
https://doi.org/10.1016/j.ijfoodmicro.2008.03.018

Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products

Autor: Véronique Zuliani, Annie Beaufort, Marie Cornu, H. Bergis, Elise Billoir

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2011, pp.1-9. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, 2011, 28 (4), pp.639-647. ⟨10.1016/j.fm.2010.08.007⟩
Food Microbiology, 2011, 4, pp.1-9. ⟨10.1016/j.fm.2010.08.007⟩

International audience; Competition between background microflora and microbial pathogens raises questions about the application of predictive microbiology in situ, i.e., in non-sterile naturally contaminated foods. In this article, we present a revi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4758cbc6b7174a12d5b3d8b4612f399
https://hal.archives-ouvertes.fr/hal-00539513

Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon

Autor: Graziella, Midelet-Bourdin, Annie, Beaufort, Françoise, Leroi, Mireille, Cardinal, Sylvie, Rudelle, Guylaine, Leleu, Stephanie, Copin, Pierre, Malle

Publikováno v: Journal of food protection. 71(11)

Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detecte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::9787cb9c6eb206c435b32e190a5a1111
https://pubmed.ncbi.nlm.nih.gov/19044261