Innovation and Food Process

Innovation and Food Process

Secalim in its very focused research provides support to stakeholders in the meat product sector, seafood and ferment producers to develop or optimize new processes. In this context, Secalim mainly brings expertise  in two major thematic fields:


In this folder

Quality and safety improvement of seafood products by hurdle technologies, including biopreservation.Effect on microbial ecosystems (M.F. Pilet, F. Leroi (Ifremer))
Mechanisms of interaction between a bioprotective bacterium with a seafood biopreservation interest "Lactococcus piscium CNCMI-4031" and the pathogenic bacterium Listeria monocytogenes (M.F. Pilet, F. Leroi)
Application of High Hydrostatic Pressure to Poultry Processed Products: Microbiological Safety and Shelf-Life
Quantification of histamine-producing bacteria and control of histamine formation in seafood by the biopreservation technology
Potential of High Pressure for lowering food preservatives in pork meat products
Recherche et production de bactériocines actives sur Campylobacter et analyse du génome d'une souche de Lactobacillus solivarius productrice.
Lactobacillus salivarius SMXD51, isolé du caecum du poulet tunisien : caractérisation de sa bactériocine anti-Campylobacter et de son potentiel probiotique.
Study of interactions between a biopreservative bacteria, Lactococcus Piscium CNCM I-4031 and Brochothrix Thermosphacta and Listeria Monocytogenes in tropical shrimp
Campylobacter jejuni inactivation by high pressure processing : mechanims study
Purification and characterizations of the mode of action and safety of Enterocin S37, a bacteriocin produced by Enterococcus faecalis S37
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Modification date: 11 September 2023 | Publication date: 13 November 2020 | By: SG