PROTECT

PROTECT

Predictive mOdelling Tools to evaluate the Effects of Climate change on food safeTy

European Project Innovative Training Network programs (ITN) piloté par l'UCD de Dublin [Projet Européen ITN]

SECALIM staff involved in the PROTECT project:

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  • Jeanne-Marie Membré
  • Géraldine Boué
  • Rodney Feliciano, ph.D

 

 

Valorisation :

  • Chhaya, R. S., J.-M. Membré, R. Nag and E. Cummins 2023. Farm-to-fork risk assessment of aflatoxin M1 in milk under climate change scenarios – A comparative study of France and Ireland. Food Control: 109713. https://doi.org/10.1016/j.foodcont.2023.109713.
  • Misiou, O., K. Koutsoumanis and J.-M. Membré 2023. Quantitative microbial spoilage risk assessment of plant-based milk alternatives by Geobacillus stearothermophilus in Europe. Food Research International 166: 112638. https://doi.org/10.1016/j.foodres.2023.112638.
  • Feliciano, R. J., G. Boué, F. Mohssin, M. M. Hussaini and J.-M. Membré 2023. Raw milk quality in large-scale farms under hot weather conditions: Learnings from one-year quality control data. Journal of Food Composition and Analysis 117: 105127. https://doi.org/10.1016/j.jfca.2023.105127.
  • Hospido, A. and J.-M. Membre 2022. Evaluation of climate change effects on food sustainability, safety and quality. Trends in Food Science & Technology 126: 205-206. https://10.1016/j.tifs.2022.07.003
  • Feliciano, R. J., P. Guzmán-Luna, G. Boué, M. Mauricio-Iglesias, A. Hospido and J.-M. Membré 2022. Strategies to mitigate food safety risk while minimizing environmental impacts in the era of climate change. Trends in Food Science & Technology 126: 180-191. https://doi.org/10.1016/j.tifs.2022.02.027
  • Feliciano, R., G. Boué, F. Mohssin, M. M. Hussaini and J.-M. Membré 2021. Probabilistic modelling of Escherichia coli concentration in raw milk under hot weather conditions. Food Research International 149: 110679. https://doi.org/10.1016/j.foodres.2021.110679.
  • Feliciano, R. J., G. Boué and J.-M. Membré 2020. Overview of the potential impacts of climate change on the microbial safety of the dairy industry. Foods 9(12). https://doi.org/10.3390/foods9121794.

Contact

Jeanne-Marie Membré, Ingénieur de recherche à SECALIM

In this folder

A prediction of consumer exposure to Escherichia coli
Probabilistic modelling of the exposure of E. coli in raw milk
Analysis of the potential impacts of climate change on microbial risks in the dairy industry
Develop a Quantitative Microbial Exposure Assessment (QMEA) model to assess the impact of key process steps on both risk for human health and commercial sterility failure rate, and identify mitigation strategies to overall minimize microbial risk and environmental impact (supervised by Jeanne-Marie Membré and Géraldine Boué)
Training of phD students in modeling with skills acquisition on quantitative risk assessment, food processes, life cycle analyzes and decision support

Modification date: 17 November 2023 | Publication date: 09 May 2019 | By: SG