How do the bacteria's food environments, encountered throughout the production chain, influence their ecology and microbial risks?
FOOD SAFETY - ECOSYSTEM - INTERACTION - MICROBIAL RISK - CAMPYLOBACTER
Dr Sandrine GUILLOU
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Presentation of work carried out as part of ANR16-CE21-0006 REDLOSSES project (french version without subtitles)
SECALIM (Food Safety and Microbiology) is an INRAE/Oniris Joint Research Unit (UMR1014) working in the field of microbiological food safety.
SECALIM's mission is to produce and disseminate scientific knowledge and methods in the field of food microbiological safety in response to societal demands for public health and control of food losses. Its research aims to characterise and control microbial risk (health and spoilage) in meat and seafood products. Molecular methods, classical microbiology and predictive microbiology are used to understand, quantify and model the behaviour of microorganisms during food processing, on the scale of the microbial ecosystem or on the scale of target model species, in particular Campylobacter and Brochothrix thermosphacta. A better assessment of microbiological risk enables us to provide expert, innovative solutions and ensure the microbiological safety of food.
Measuring and interpreting microbial responses
Characterising and monitoring microbial communities
Assessing and reducing the risk to consumers
Dr Sandrine GUILLOU
How do the bacteria's food environments, encountered throughout the production chain, influence their ecology and microbial risks?