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

As part of the food protein transition, new plant-based products will be launched on the market. Their microbiological stability needs to be assessed, particularly in the context of climate change. Example of an assessment of the risk of spoilage with Geobacillus stearothermophilus in UHT bottles and cartons.
A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas
A prediction of consumer exposure to Escherichia coli

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