Les produits de la mer peu transformés et les dangers bactériens et parasitaires

Autor: Thomas BRAUGE, Stéphanie COPIN, Mélanie GAY, Graziella MIDELET

Publikováno v: Les dangers dans la chaîne de transformation et de distribution des denrées alimentaires ISBN: 9781789480931

Les produits de la mer sont bénéfiques pour la santé humaine avec une évolution des pratiques de consommation des ménages avec l’apparition de nouveaux enjeux en terme de sécurité sanitaire comme les dangers biologiques (bactérie et parasit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::180bbff5a0eed98c5867e56522620324
https://doi.org/10.51926/iste.9093.ch2

Vibrio species involved in seafood-borne outbreaks (vibrio cholerae, v-parahaemolyticus and v-vulnificus): Review of microbiological versus recent molecular detection methods in seafood products

Autor: Maryse Bonnin-Jusserand, Stéphanie Copin, Cédric Le Bris, Thomas Brauge, Mélanie Gay, Anne Brisabois, Thierry Grard, Graziella Midelet-Bourdin

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2019, 59 (4), pp.597-610. ⟨10.1080/10408398.2017.1384715⟩
Critical Reviews in Food Science and Nutrition, 2019, 59 (4), pp.597-610. ⟨10.1080/10408398.2017.1384715⟩

International audience; Seafood products are widely consumed all around the world and play a significant role on the economic market. Bacteria of the Vibrio genus can contaminate seafood and thus pose a risk to human health. Three main Vibrio species

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::629951b4ecf296f98a50339af323ce10
https://hal.inrae.fr/hal-02629165

A pan-European ring trial to validate an International Standard for detection of Vibrio cholerae, Vibrio parahaemolyticus and Vibrio vulnificus in seafoods

Autor: Craig Baker-Austin, B. Serbruyns, E. Strauch, William Keay, Donatella Ottaviani, Gwenola Hardouin, Stéphanie Copin, J.-P. Rosec, E. Gyurova, Rachel Hartnell, C. Blanco, Bertrand Lombard, S. Denayer, L. Stockley, Francesca Leoni, Kinga Wieczorek, M. Lopatek, Gergana Krumova-Valcheva, Dominique Hervio-Heath, A. Britova, F. Georgsson, Alexandre Leclercq, U. Henigman, P.H. in’t Veld, H. van den Berg

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2019, 288, pp.58-65. ⟨10.1016/j.ijfoodmicro.2018.02.008⟩
International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2019-01, Vol. 288, P. 58-65
International Journal of Food Microbiology, 2019, 288, pp.58-65. ⟨10.1016/j.ijfoodmicro.2018.02.008⟩

Globally, vibrios represent an important and well-established group of bacterial foodborne pathogens. The European Commission (EC) mandated the Comite de European Normalisation (CEN) to undertake work to provide validation data for 15 methods in micr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c6cae7753ebc89df9a918463b5a807b
https://pubmed.ncbi.nlm.nih.gov/29571579

Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

Autor: Graziella Midelet-Bourdin, Stéphanie Copin, S. Rudelle, Guylaine Leleu, Pierre Malle, Mireille Cardinal, Françoise Leroi, Annie Beaufort

Publikováno v: Journal of Food Protection. 71:2198-2207

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=doi_________::12d6e82dc9460cfe5f5ea6dd333927bb
https://doi.org/10.4315/0362-028x-71.11.2198