BIOMICS

BIOMICS

BIOmarkers of bacterial behaviour using OMIC data and mathematicS [French inter-regional Brittany - Pays de la Loire Project]

Project supervised by Nabila Haddad from UMR SECALIM for the poultry food chain (Pays de la Loire) and Noémie Desriac from LUBEM for the dairy food chain (Brittany)

Staff from SECALIM involved in the BIOMICS project:

  • Nabila Haddad: supervisor
  • Jeanne-Marie Membré
  • Sandrine Guillou
  • Benjamin Duqué: phD student
  • Sandrine Rezé
  • Albert Rossero
duree_biomics

Valorisation:

  • Duqué, B., J. Canon, N. Haddad, S. Guillou and J.-M. Membré 2021. Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France. International Journal of Food Microbiology 336: 108916. Ranking du JCR: Q1 (JCR® 2019). https://doi.org/10.1016/j.ijfoodmicro.2020.108916.
  • Duqué, B., N. Haddad, A. Rossero, J.-M. Membré and S. Guillou 2019. Influence of cell history on the subsequent inactivation of Campylobacter jejuni during cold storage under modified atmosphere. Food Microbiology 84: 103263. Ranking du JCR: Q1. https://doi.org/10.1016/j.fm.2019.103263.
  • Duqué, B., S. Daviaud, S. Guillou, N. Haddad and J.-M. Membré 2018. Quantification of Campylobacter jejuni contamination on chicken carcasses in France. Food Research International 106: 1077-1085. Ranking du JCR: Q1. https://doi.org/10.1016/j.foodres.2017.12.017.

Contact

Nabila Haddad, UMR SECALIM

In this folder

Its survival during refrigerated storage depends on the stresses applied during the slaughter stages

Quantification of Campylobacter contamination in chicken carcasses in France

Innovative methodology combining transcriptomics, statistics, and modelling to evaluate the capacity of Campylobacter jejuni to survive stress

Innovative methodology combining transcriptomics, statistics, and modelling to evaluate the capacity of Campylobacter jejuni to survive stress (S. Guillou, N. Haddad, J.M. Membré)