A microscopy-based approach for determining growth probability and lag time of individual bacterial cells

Autor: Adrienne Lintz, Laurent Guillier, Valérie Stahl, Erwann Hamon, Lena Fritsch, Jean-Christophe Augustin, Abirami Baleswaran, H. Bergis

Publikováno v: Food research international (Ottawa, Ont.). 140

The development of relevant predictive models for single-cell lag time and growth probability near growth limits is of critical importance for predicting pathogen behavior in foods. The classical methods for data acquisition in this field are based o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26cc6460af43a72863e20fd836655046
https://pubmed.ncbi.nlm.nih.gov/33648277

Growth Potential Assessment of Listeria in Milk Fat Products by Challenge Testing

Autor: Annie Beaufort, Alexandre Leclercq, Gilles Garric, Damien Michelon, Laurent Guillier, H. Bergis

Publikováno v: Journal of Food Safety. 36:260-270

Milk fat products (MFP), including butter and low-fat dairy spreads, are a specific type of ready-to-eat food known as water-in-fat emulsions, in which the behavior of microbial foodborne pathogens such as Listeria monocytogenes is not clearly known.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4ee19ef89c62ab1caaae51ef90e06ed7
https://doi.org/10.1111/jfs.12239

Nachts Insulin � tags Sulfonylharnstoffe: der praktikable Kompromi� zur Insulinersteinstellung bei Typ-II-Diabetikern im SH-Sekund�rversagen

Autor: K. H. Bergis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b76396af2bb8410c20ec3c4da74f874
https://doi.org/10.1159/000414731

Modelling the effect of a temperature shift on the lag phase duration of

Autor: Marie Cornu, Florent Baty, Marie Laure Delignette-Muller, H. Bergis

Publikováno v: International Journal of Food Microbiology. 100:77-84

The aim of this work is to study and model the effect of a temperature shift on h 0 , the product of the growth rate by the lag phase duration (μλ). Our work is based on the data of Whiting and Bagi [Int. J. Food Microbiol. 73 (2002) 291], who stud

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::052cb79b5360bd00b2dfa0195f72a25c
https://doi.org/10.1016/j.ijfoodmicro.2004.10.021

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