Characterization of Campylobacter spp. transferred from naturally contaminated chicken legs to cooked chicken slices via a cutting board by Guyard-Nicodème, Muriel, Tresse, Odile, Houard, Emmanuelle, Jugiau, Florence, Courtillon, Céline, El Manaa, Kadhem, Laisney, Marie-José, Chemaly, Marianne

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Detection of Listeria monocytogenes in raw and pasteurized liquid whole eggs and characterization by PFGE by Rivoal, Katell, Quéguiner, Stéphane, Boscher, Evelyne, Bougeard, Stéphanie, Ermel, Gwennola, Salvat, Gilles, Federighi, Michel, Jugiau, Florence, Protais, Jocelyne

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Role of Oxidative Stress in C. jejuni Inactivation During Freeze-Thaw Treatment by Garénaux, Amélie, Ritz, Magali, Jugiau, Florence, Rama, Florence, Federighi, Michel, de Jonge, Rob

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Adhesion Ability of Campylobacter jejuni to Ht-29 Cells Increases with the Augmentation of Oxidant Agent Concentration by Haddad, Nabila, Maillart, Gaëlle, Garénaux, Amélie, Jugiau, Florence, Federighi, Michel, Cappelier, Jean-Michel

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Influence of kinetic parameters of high pressure processing on bacteriel inactivation in a buffer system by Chapleau, N., Ritz, Magali, Delépine, Sylvie, Jugiau, Florence, Federighi, Michel M., de Lamballerie, Marie

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Survival of Campylobacter jejuni Strains from Different Origins Under Oxidative Stress Conditions: Effect of Temperature by Garénaux, A, Jugiau, F, Rama, Florence, de Jonge, R, Denis, M, Federighi, M, Ritz, M

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