Research results and innovation

A bacteriolysin responsible for inhibiting Listeria monocytogenes identified in the lactic acid bacterium Lactococcus carnosus

The risk associated with Campylobacter in chicken meat could be assessed on the basis of regulatory surveillance data.

A promising project: entomophagy, a solution for the future!

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 Bayesian pH modeling approach was used to describe and simulate the pH evolution of fresh meat products

A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas

First survey within French agri-food industries

Is there a link between antimicrobial resistance, place of production and place of processing?

Quality of smoked salmon versus salmon gravlax

A prediction of consumer exposure to Escherichia coli