Herve Prevost
Overview
Explore the profile of Herve Prevost including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
53
Citations
878
Followers
0
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Recent Articles
1.
Gaillac A, Gourin C, Dubreil L, Briandet R, Prevost H, Jaffres E
Food Microbiol
. 2024 Mar;
120:104457.
PMID: 38431311
Brochothrix thermosphacta is considered as a major food spoiler bacteria. This study evaluates biofilm formation by B. thermosphacta CD337(2) - a strong biofilm producer strain - on three food industry...
2.
Gaillac A, Briandet R, Delahaye E, Deschamps J, Vigneau E, Courcoux P, et al.
Microorganisms
. 2022 Dec;
10(12).
PMID: 36557727
is considered as a major spoiler of meat and seafood products. This study explores the biofilm formation ability and the biofilm structural diversity of 30 multi-origin strains using a set...
3.
De Oliveira Mota J, Kooh P, Jaffres E, Prevost H, Maignien T, Arnich N, et al.
Biology (Basel)
. 2022 Jan;
11(1).
PMID: 35053086
Food safety is a constant challenge for stakeholders in the food industry. To manage the likelihood of microbiological contamination, food safety management systems must be robust, including food and environmental...
4.
Oberle K, Bouju-Albert A, Helsens N, Pangga G, Prevost H, Magras C, et al.
J Appl Microbiol
. 2021 Oct;
132(3):1738-1750.
PMID: 34719087
Aims: Study the relationship between antibiotic resistance patterns of Pseudomonas isolated from farmed rainbow trout fillets and farm or transformation process locations. Methods And Results: Pseudomonas strains were isolated from...
5.
Bouju-Albert A, Saltaji S, Dousset X, Prevost H, Jaffres E
Front Microbiol
. 2021 Aug;
12:654178.
PMID: 34335490
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable in cold-smoked salmon. is one of the main food spoilage bacteria. Among seafood...
6.
Maillet A, Denojean P, Bouju-Albert A, Scaon E, Leuillet S, Dousset X, et al.
Foods
. 2021 Feb;
10(2).
PMID: 33562402
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known....
7.
Maillet A, Bouju-Albert A, Roblin S, Vaissie P, Leuillet S, Dousset X, et al.
Food Microbiol
. 2021 Jan;
95:103705.
PMID: 33397623
Amplicon sequencing approaches have been widely used in food bacterial ecology. However, choices regarding the methodology can bias results. In this study, bacterial communities associated with cold-smoked salmon products and...
8.
Helsens N, Calvez S, Prevost H, Bouju-Albert A, Maillet A, Rossero A, et al.
Front Microbiol
. 2020 Dec;
11:590902.
PMID: 33343530
The rise of antibiotic resistance is not only a challenge for human and animal health treatments, but is also posing the risk of spreading among bacterial populations in foodstuffs. Farmed...
9.
Helsens N, Calvez S, Bouju-Albert A, Rossero A, Prevost H, Magras C
J Food Prot
. 2020 Apr;
83(9):1540-1546.
PMID: 32339230
Abstract: The use of high-throughput methods allows a better characterization of food-related bacterial communities. However, such methods require large amounts of high-quality bacterial DNA, which may be a challenge when...
10.
Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging
Rouger A, Moriceau N, Prevost H, Remenant B, Zagorec M
Food Microbiol
. 2017 Nov;
70:7-16.
PMID: 29173642
Poultry meat, the second most consumed meat in France, is commercialized mainly as portions of chicken cuts with various quality labels, stored under various modified atmosphere packaging (MAP), with shelf-life...