Pulsed-light system as a novel food decontamination technology: a review.
- N. Elmnasser, S. Guillou, F. Leroi, N. Orange, A. Bakhrouf, M. Federighi
- Biology, MedicineCanadian Journal of Microbiology (print)
- 1 August 2007
Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms and appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes.
Study of the microbial ecology of cold-smoked salmon during storage at 8°C
- F. Leroi, J. Joffraud, F. Chevalier, M. Cardinal
- Biology
- 6 January 1998
Predicting growth rates and growth boundary of Listeria monocytogenes - An international validation study with focus on processed and ready-to-eat meat and seafood.
- O. Mejlholm, A. Gunvig, P. Dalgaard
- Medicine, BiologyJournal of food microbiology
- 15 July 2010
Research of quality indices for cold‐smoked salmon using a stepwise multiple regression of microbiological counts and physico‐chemical parameters
- F. Leroi, J. Joffraud, F. Chevalier, M. Cardinal
- Medicine, BiologyJournal of Applied Microbiology
- 1 April 2001
Aims: The aim of the study was to assess the relationships between the remaining shelf‐life (RSL) of cold‐smoked salmon and various microbiological and physico‐chemical parameters, using a…
Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon.
- J. Joffraud, F. Leroi, C. Roy, J. Berdagué
- Biology, MedicineJournal of food microbiology
- 15 June 2001
Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
- Valerie Stohr, J. Joffraud, M. Cardinal, F. Leroi
- Biology
- 1 November 2001
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage
- S. Chaillou, Aurélie Chaulot-Talmon, M. Champomier-Vergès
- Biology, MedicineThe ISME Journal
- 1 May 2015
It is shown that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals, however, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment.
Biodiversity of Listeria monocytogenes sensitivity to bacteriocin‐producing Carnobacterium strains and application in sterile cold‐smoked salmon
- A. Brillet, M. Pilet, H. Prévost, A. Bouttefroy, F. Leroi
- Biology, MedicineJournal of Applied Microbiology
- 1 November 2004
The inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold‐smoked salmon (CSS) was demonstrated.
Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
- M. Cardinal, H. Gunnlaugsdottir, Marit Bjoernevik, Alexandra Ouisse, J. Vallet, F. Leroi
- Biology
- 1 March 2004
Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design.
- F. Leroi, J. Joffraud
- Chemistry, MedicineJournal of Food Protection
- 1 September 2000
Simultaneous effect of salt and smoke on chemical indices of cold-smoked salmon and on its shelf life, estimated by sensory analysis, was investigated during vacuum-packed storage at 5 degrees C.…
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