Sabine JEUGE

Microbial ecology of French dry fermented sausages and mycotoxin risk evaluation during storage

Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage…

Contribution of omics to biopreservation: Toward food microbiome engineering

Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques…

Emploi d’alternatives ou de teneurs réduites en sel nitrité : quel impact sur le comportement de L. monocytogenes durant la conservation de jambon cuit ?

Listeria monocytogenes est particulièrement bien adaptée aux environnements industriels froids et humides, et constitue un danger majeur pour les produits réfrigérés prêts à consommer. Le nitrite contribue à la sécurité…

Genomic diversity of Salmonella Derby populations from animals to humans: study on source attribution and identification of specific host associations