Membré, J.-M., éd. 2022. Microbiological Risk Assessment associated with the food processing and distribution chain. Sciences. Agronomy and Food Science - Food Safety, John Wiley & Sons, Ltd
Associated chapters:
Membré, J.-M. and N. Haddad 2022. Biological hazard identification. Microbiological Risk Assessment associated with the food processing and distribution chain. J.-M. Membré éd., London, John Wiley & Sons, ISTE Ltd: pp. 1-25
Haddad, N. 2022. Detection and enumeration of foodborne pathogens and bacterial toxins in food. Microbiological Risk Assessment associated with the food processing and distribution chain. J.-M. Membré éd., London, John Wiley & Sons, ISTE Ltd: pp. 27-68
Aguirre Garcia, M. and N. Haddad 2022. Pathogenic mechanisms of bacterial foodborne pathogens Microbiological Risk Assessment associated with the food processing and distribution chain. J.-M. Membré éd., London, John Wiley & Sons, ISTE Ltd: pp. 97-140
Membré , J.-M. 2022. Conclusion. Microbiological Risk Assessment associated with the food processing and distribution chain. J.-M. Membré éd., London, John Wiley & Sons, ISTE Ltd: pp. 193-203
Membré , J.-M. 2022. Appendices. Microbiological Risk Assessment associated with the food processing and distribution chain. J.-M. Membré éd., London, John Wiley & Sons, ISTE Ltd: pp. 205-217
Haddad, N., éd. 2022. Hazards in the food processing and distribution chain Sciences. Agronomy and Food Science - Food Safety. London, John Wiley & Sons, ISTE Ltd.
Associated chapters:
Cappelier, J. M. 2022. Bacterial and parasitic hazards and consumption of meat. Hazards in the food processing and distribution chain N. Haddad, éd., London, John Wiley & Sons, ISTE Ltd: pp. 1-56
Haddad, N. 2022. Conclusion. Hazards in the food processing and distribution chain N. Haddad, éd., London, John Wiley & Sons, ISTE Ltd: pp. 221-223
Haddad, N., R. Tareb and M. Federighi, éds. 2022. Campylobacter. Paris, Société Française de Microbiologie.SFM: 978-2-87805-040-0
Associated chapters:
Kooh, P. and M. Federighi 2022. Campylobacter and food safety. Campylobacter. N. Haddad, R. Tareb and M. Federighi, éds., Paris, Société Française de Microbiologie: pp. 11-26, SFM: 978-2-87805-040-0
Haddad, N., M. Aguirre Garcia and J. M. Cappelier 2022. Pathogenic mechanism of Campylobacter jejuni. Campylobacter. N. Haddad, R. Tareb and M. Federighi, éds., Paris, Société Française de Microbiologie: pp. 27-46, SFM: 978-2-87805-040-0
Lauriau, F., S. Guillou and M. Federighi 2022. Overview of the Campylobacter the control strategies at stages of poultry farm & slaughterhouse. Campylobacter. N. Haddad, R. Tareb and M. Federighi, éds., Paris, Société Française de Microbiologie: pp. 89-116, SFM: 978-2-87805-040-0
Guillou, S., N. Haddad and R. Tareb 2022. Survival strategies of Campylobacter jejuni. Campylobacter. N. Haddad, R. Tareb and M. Federighi éds., Société Française de Microbiologie, pp. 139-175, SFM: 978-2-87805-040-0
Tresse, O., Alvarez-Ordóñez, A., and Connerton, I.F., 2018. About the foodborne pathogen Campylobacter, p. 221, Frontiers Research Topics. Frontiers in Microbiology and Frontiers in Cellular and Infection Microbiology.
Membré, J.-M. and V. Valdramidis, éds. 2016. Modeling in Food Microbiology: from predictive microbiology to exposure assessment, ISTE Press and Elsevier. 102 pages. ISBN: 9781785481550.
Associated chapters:
Membré, J. M. and S. Dagnas 2016. Modelling microbial responses: application to food spoilage. Modeling in Food Microbiology: from predictive microbiology to exposure assessment. J. M. Membré and P. Valdramidis, éds., ISTE Press and Elsevier. Chapter 4: pp., 9781785481550.
Champomier Vergès, M.-C., M. Zagorec. 2015. La métagénomique : Développements et futures applications. ISBN: 978-2-7592-2293-3, Editions Quae.
Associated chapters:
Renault, P., M. Zagorec and M.-C. Champomier Vergès 2015. Communautés microbiennes des aliments. La métagénomique : Développements et futures applications, Editions Quae Collection Savoir Faire. pp. 57-70, ISBN: 978-2-7592-2293-3.
Champomier Vergès, M.-C. and M. Zagorec 2015. Synthèse et perspectives. La métagénomique : Développements et futures applications, Editions Quae Collection Savoir Faire. pp. 109-114, ISBN: 978-2-7592-2293-3.
Zagorec, M., Christeans, S. 2013. Les flores protectrices pour la conservation des aliments : utilisation, efficacité et interactions dans l’écosystème microbien.ISBN: 978-2-7592-1920-9. Editions Quae.
Associated chapters:
Christieans, S., Delbès-Paus, C., Denis, C., Montel, M.-C., Prévost, H., Rivollier, M., Stahl, V. 2013. Chapitre 2 - Mécanismes d'action. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
Denis, C., Champomier-Vergès, M., Zagorec, M., Talon, R., Michel, V. 2013. Chapitre 1 - Critères de sélection des micro-organismes bioprotecteurs. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
Feurer, C., Christieans, S., Rivollier, M., Leroy, S., Talon, R., Champomier-Vergès, M., Zagorec, M., Desmonts, M. 2013. Chapitre 4 - Applications dans la filière des produits carnés. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
Le Fur, B., Wacogne, D., Lorre, S., Pilet, M.-F., Leroi, F. 2013. Chapitre 5 - Applications dans la filière des produits de la mer. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
Spinnler, H.-E., Zagorec, M., Christieans, S. 2013. Chapitre 7 - Vers une règlementation appropriée des flores protectrices. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
Zagorec, M., Champomier-Vergès, M., Christieans, S. 2013. Introduction - La biopréservation et les microorganismes bioprotecteurs. In: Zagorec, M., Christieans, S., (Eds.), Flores protectrices pour la conservation des aliments Editions Quae, Versailles, France.
Books and book chapters
Zagorec, M. and M.-C. Champomier Vergès 2024. Microbiological issues affecting nutrition/safety of meat. Reference Module in Food Science. M. Dikeman, éd., Elsevier , Ltd. 3rd edition. pp. 695–701, ISBN 9780323851251.
Vidic, J., S. Auger, M. Marin, F. Rizzotto, N. Haddad, S. Guillou, M. Guyard-Nicodème, P. Vizzini, A. Cossettini, M. Manzano, Z. Kotsiri, E. Panteleli and A. Vantarakis 2023. Chapter 51 - Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis. Present Knowledge in Food Safety. M. E. Knowles, L. E. Anelich, A. R. Boobis and B. Popping, éds., Academic Press: pp. 752-776, 978-0-12-819470-6.
Zagorec, M. and M.-C. Champomier Vergès 2022. Meat microbiology and spoilage. Lawrie's meat science. F. Toldra, éd., Elsevier - Woodhead Publishing 9th edition. pp. 195-218, 978-0-323-85408-5
Teran, L. C., R. R. Raya, M. Zagorec and M.-C. Champomier-Verges 2019. Genetics and genomics of Lactobacillus sakei and Lactobacillus curvatus. Lactobacillus Genomics and Metabolic Engineering. S. M. Ruzal, éd.: pp. 19-29, 978-1-910190-89-0; 978-1-910190-90-6
Guérin, A., A. Rouger, R. Tareb, J. Hultman, J. Bjorkroth, M. F. Pilet, M. Zagorec and O. Tresse 2019. Advanced 'omics approaches applied to microbial food safety & quality : from ecosystems to the emerging foodborne pathogen Campylobacter. Food Molecular Microbiology. P. Spiros and P. K. Jayanta, éds., CRC Press: pp. 88-100, 978-1-910190-89-0; 978-1-910190-90-6
Illikoud, N., E. Jaffrès and M. Zagorec 2018. Brochothrix thermosphacta. Encyclopedia of Microbiology (Fourth Edition). T. M. Schmidt, éd., Oxford, Academic Press: pp. 588-603, 978-0-12-811737-8
Membré, J.-M. and Boué, G., 2017. Quantitative microbial risk assessment during food processing, p. 183-201. In: Valdramidis, P., Cummins, E., and Van Impe, J.F.M. (Eds.), Textbook on quantitiative tools for sustainable food and energy in the food chain. EUROSIS-ETI Publications, Ghent, Belgium.
Messaoudi, S. and Federighi , M., 2017. Campylobacter jejuni et autres Campylobacter thermotolérants responsables d’intoxications alimentaires, p. 461-480. In: Dubois-Brissonnet, F., Guillier, L., and Naïtali, M. (Eds.), Risques microbiologiques alimentaires. Lavoisier Tec & Doc.
Federighi , M., 2017. How to control campylobacter in poultry farms?: An overview of the main strategies, p. 229. In: Manafi, M. (Ed.), Poultry Science. Intech Open Sciences/Open minds, Zagreb.
Brunet, C., Aviat, F., Federighi, M., Bérard, L., and Oulaha, N., 2017. Partie 1: Bois et contact alimentaire. Chapitre 1 : Contexte, p. 3-11. In: Aviat, F. and Oulahal, N. (Eds.), Bois et industries agroalimentaires. Lavoisier Tec & Doc, Paris.
Federighi, M. and Poupault, P., 2017. Partie 1: Bois et contact alimentaire. Chapitre 2 : Cadre réglementaire des matériaux au contact des aliments – Cas particulier du bois p. 13-20. In: Aviat, F. and Oulahal, N. (Eds.), Bois et industries agroalimentaires. Lavoisier Tec & Doc, Paris.
Zagorec, M. and M.-C. Champomier Vergès 2017. Meat microbiology and spoilage. Lawrie's meat science. F. Toldra, éd., Elsevier - Woodhead Publishing: pp. 187-230, 978-0-08-100694-8.
Rodrigues, C.R., Haddad, N., and Tresse, O., 2017. Methods for proteome analysis of Campylobacter jejuni using 2-D electrophoresis, p. 233-244. In: Butcher, J. and Stintzi, A. (Eds.), Campylobacter jejuni: Methods and Protocols (Methods in Molecular Biology) Springer, New York.
Tresse, O. 2017. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp. Proteomics in Food Science. M. Colgrave, éd., Academic Press Chapter 27: pp. 538, 9780128040072
Guillou, S., M. Lerasle, H. Simonin and M. Federighi 2016. High pressure processing of meat and meat products. Emerging Technologies in Meat Processing. E. J. Cummins and J. Lyng, éds., John Wiley & Sons, Ltd. First Edition. pp. 35-99, 978-1-118-35068-3.
.
Membré, J.-M. 2016. Microbiological risk assessment in food industry. Food Hygiene and Toxicology in Ready-to-Eat Foods. P. Kotzekidou, éd., UK, Elsevier, Inc.: pp. 337-349.
Rul, F., M. Zagorec and M.-C. Champomier-Vergès 2015. Lactic acid bacteria in fermented foods. Proteomics in foods, principles and applications. F. Toldra, éd., New York, USA, Springer
Rodrigues, R., V. Bronnec, O. Tresse, J.-M. Cappelier and N. Haddad 2015. A Review of Campylobacter jejuni Pathogenesis: Main Virulence Factors and Their Use As Biomarkers. Campylobacter Infections: Epidemiology, Clinical Management and Prevention. B. A. Bertucci, éd., New York, Nova Science Publishers INC: pp., 978-1-63463-874-6
Dousset, X., E. Jaffrès and M. Zagorec 2015. Spoilage – bacterial spoilage. Encyclopedia of Food & Health. F. Toldra, éd., Oxford UK, Elsevier Ltd, Academic Press Chapter 649: pp.
Anba-Mondoloni, J., M.-C. Champomier-Vergès, M. Zagorec, S. Leroy, E. Dordet-Frisoni, S. Planchon and R. Talon 2015. The Genetics of Microbial Starters. Handbook of Fermented Meat and Poultry. F. Toldra, éd., John Wiley and Sons, Ltd. second edition. 19: pp. 161-168.
Champomier-Vergès, M.-C. and M. Zagorec 2015. Spoilage microorganisms: Risk and Control. Handbook of Fermented Meat and Poultry. F. Toldra, éd., John Wiley and Sons, Ltd. second edition. 45: pp. 385-388.
Champomier-Vergès, M. C. and M. Zagorec 2015. Lactobacillus sakei in meat fermentation. Biotechnology of Lactic Acid Bacteria: novel applications. F. Mozzi, R. R. Raya and G. M. Vignolo, éds., John Wiley & Sons, Ltd. Second Edition. Chapter 13: pp. 209-215.
Zagorec, M., M.-C. Champomier Vergès and C. Cailliez-Grimal 2014. Identification Methods/DNA fingerprinting: whole genome sequencing. Encyclopedia of Food Microbiology. C. A. Batt and M. L. Tortorello, éds., Oxford, UK, Elsevier Ltd, Academic Press pp. 295-299, ISBN 9780123847300.
Membré, J.-M. 2014. Hazard Appraisal (HACCP). Establishment of performance criteria (MS 155). Encyclopedia of Food Microbiology. C. Batt and M.-L. Tortorello, éds., Elsevier: pp., ISBN 9780123847300.
Membré, J.M. 2012. Setting of Thermal Processes in a Context of Food Safety Objectives (FSOs) and Related Concepts. In: Valdramidis, V.P., Van Impe, J.F.M., (Eds.), Progress on quantitative approaches of thermal food processing, vol. Chapter 12. Nova Science Publishers, Inc., New York, USA. 297-326.
Pilet, M.F., Leroi, F. 2011. Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products. In: Lacroix, C., (Ed.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, Abington Hall, Abington, Cambridge, CB21 6AH, England.
By browsing our site you accept the installation and use cookies on your computer.
Know more
About cookies
What is a "cookie"?
A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.
Different types of cookies are placed on the sites:
Cookies strictly necessary for the proper functioning of the site
Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics
Cookies strictly necessary for the site to function
These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.
Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.
Technical cookies
Name of the cookie
Purpose
Shelf life
CAS and PHP session cookies
Login credentials, session security
Session
Tarteaucitron
Saving your cookie consent choices
12 months
Audience measurement cookies (AT Internet)
Name of the cookie
Purpose
Shelf life
atid
Trace the visitor's route in order to establish visit statistics.
13 months
atuserid
Store the anonymous ID of the visitor who starts the first time he visits the site
13 months
atidvisitor
Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.
13 months
About the AT Internet audience measurement tool :
AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.
The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.
Good to know:
The data collected are not cross-checked with other processing operations
The deposited cookie is only used to produce anonymous statistics
The cookie does not allow the user's navigation on other sites to be tracked.
Third party cookies to improve the interactivity of the site
This site relies on certain services provided by third parties which allow :
to offer interactive content;
improve usability and facilitate the sharing of content on social networks;
view videos and animated presentations directly on our website;
protect form entries from robots;
monitor the performance of the site.
These third parties will collect and use your browsing data for their own purposes.
How to accept or reject cookies
When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.
You can change your choices at any time by clicking on the "Cookie Management" link.