Corrigendum: Modeling Bacillus cereus Growth and Cereulide Formation in Cereal-, Dairy-, Meat-, Vegetable-Based Food and Culture Medium

Autor: Mariem Ellouze, Nathália Buss Da Silva, Katia Rouzeau-Szynalski, Laura Coisne, Frédérique Cantergiani, József Baranyi

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

Externí odkaz: https://doaj.org/article/0e2a14312b3f4bb4af80e97f533c5d16

Temperature exerts control of Bacillus cereus emetic toxin production on post-transcriptional levels

Autor: Markus Kranzler, Katharina Stollewerk, Katia Rouzeau Szynalski, Laurence Blayo, MIchael Sulyok, Monika Ehling-Schulz

Publikováno v: Frontiers in Microbiology, Vol 7 (2016)

In recent years, the emetic toxin cereulide, produced by Bacillus cereus, has gained high relevance in food production and food safety. Cereulide is synthesized nonribosomal by the multi-enzyme complex Ces-NRPS, which is encoded on a megaplasmid that

Externí odkaz: https://doaj.org/article/7a3f5d00cfd44e03996b1ecee8192875

Modeling

Autor: Laura Coisne, Katia Rouzeau-Szynalski, Frédérique Cantergiani, József Baranyi, Mariem Ellouze, Nathália Buss da Silva

Publikováno v: Frontiers in Microbiology 12 (2021)
Frontiers in Microbiology, 12
Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)

This study describes the simultaneous Bacillus cereus growth and cereulide formation, in culture medium and cereal-, dairy-, meat-, and vegetable-based food matrices. First, bacterial growth experiments were carried out under a wide range of temperat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::089ecf9f55ccfce15c8c1ff8011e19c0
https://research.wur.nl/en/publications/modeling-bacillus-cereus-growth-and-cereulide-formation-in-cereal

Whole genome sequencing used in an industrial context reveals a Salmonella laboratory cross-contamination

Autor: Leen Baert, Deborah Moine, Coralie Fournier, Johan Gimonet, Caroline Barretto, Katia Rouzeau-Szynalski

Publikováno v: International journal of food microbiology. 298

In 2013, during a routine laboratory analysis performed on food samples, one finished product from a European factory was tested positive for Salmonella Hadar. At the same period, one environmental isolate in the same laboratory was serotyped Salmone

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b078917005d1845d950e880ed76ad44
https://pubmed.ncbi.nlm.nih.gov/30903917

Next generation microbiological risk assessment: opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment

Autor: Katia Rouzeau-Szynalski, P. N. Skandamis, Kalliopi Rantsiou, Alejandro Amézquita, Annet Winkler, Manuel Jimmy Saint-Cyr, Sophia Kathariou

Publikováno v: International Journal of Food Microbiology
European Symposium of the International-Association-for-Food-Protection (IAFP) on Next Generation Microbiological Risk Assessment-Integration of Omics Data into Assessment
European Symposium of the International-Association-for-Food-Protection (IAFP) on Next Generation Microbiological Risk Assessment-Integration of Omics Data into Assessment, International Committee on Food Microbiology and Hygiene (ICFMH). INT., May 2016, Athènes, Greece. pp.7, ⟨10.1016/j.ijfoodmicro.2017.11.007⟩
International Journal of Food Microbiology, Elsevier, 2017, pp.1-7. ⟨10.1016/j.ijfoodmicro.2017.11.007⟩

International audience; Whole genome sequencing (WGS) of important foodborne pathogens is a technology under development, but is already employed in routine surveillance by public health agencies and is being increasingly exploited in tracing transmi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbbbe799259680c47089e8a2568e8919
https://hal.inrae.fr/hal-02736898