sandrine guillou

deputy head of laboratory

Oniris

France

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About

Dr. Sandrine Guillou is the Deputy Head of Laboratory at ONIRIS in France. Her research primarily focuses on food safety and microbiology, with particular attention to Campylobacter risk assessments and microbial spoilage in meat products. Recent publications include studies on bacterial community diversity, pH evolution in fresh meat, and public health risk assessments related to red meat consumption. Through her work, she aims to enhance food safety protocols and improve understanding of microbial behavior in food systems.

Articles (12)

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2024

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2024

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (4)

Nabila Haddad

assistant-professor

Oniris

FRANCE

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Véronique CARIOU

Research Lecturer

ONIRIS Site de la Géraudière

FRANCE

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Ammar HDAIFEH

FRANCE

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Louis COROLLER

Full Professor

Université de Bretagne Occidentale

FRANCE

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sandrine guillou

Research Interests

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Articles (12)

Harmonizing Campylobacter risk assessments across European countries – can the pooled process hygiene criteria data be used in the Danish risk assessment model?

Extensive multivariate dataset characterizing bacterial community diversity and Campylobacter contamination level in a large number of conventional broilers carcasses after air chilling and refrigerated storage

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps.

Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France

Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage

Public health risk-benefit assessment of red meat in France: Current consumption and alternative scenarios

Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

Collaborators (4)

Nabila Haddad

Véronique CARIOU

Ammar HDAIFEH

Louis COROLLER

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