UMR INRAE Oniris SECALIM

Characterization and control of microbial risk in food products

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Article

11 September 2023

Redaction: SG

New release of a book on Campylobacter

SECALIM edited a new book on Campylobacter in two versions french and english. Do not hesitate to ask to buy one.
Article

11 September 2023

Redaction: SG

Publication of a collection of 3 books on food safety

UMR SECALIM participated in the coordination and writing of two of the three books published. Book 1, entitled "Hazards in the food processing and distribution chain" and coordinated by Nabila Haddad (UMR SECALIM), covers both chemical and microbiological hazards. Book 2 entitled "Assessment of microbiological risks associated with the food processing/distribution chain" was coordinated by Jeanne-Marie Membré (UMR SECALIM). It summarizes information on microbial risk assessment, from hazard identification to risk characterization.
Article

11 December 2023

Redaction: SG

Visit of two students from Hokkaido University

Two Master 2 students from Hokkaido University visited our unit last 10th november
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 systems approach, which takes into account the entire environment in which food is produced, including economic, environmental and social aspects
A Bayesian pH modeling approach was used to describe and simulate the pH evolution of fresh meat products