Narjes Mtimet

Maisons-les-soulaines, France

Last Updated: 09/26/2026

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Found 13 publications

A multi-agent quantitative microbial risk assessment of raw milk cheeses: from farm-level practices to consumer risk.

A multi-agent quantitative microbial risk assessment of raw milk cheeses: from farm-level practices to consumer risk.

Journal: Journal of food protection

Published: March 15, 2026

Sporulation Abilities and Heat Resistance of Clostridium perfringens Strains Isolated from French Food Borne Outbreaks.

Sporulation Abilities and Heat Resistance of Clostridium perfringens Strains Isolated from French Food Borne Outbreaks.

Journal: Foods (Basel, Switzerland)

Published: September 23, 2025

Persistence of vegetative and sporulated forms of Clostridium perfringens exposed to air at different relative humidities.

Persistence of vegetative and sporulated forms of Clostridium perfringens exposed to air at different relative humidities.

Journal: Food microbiology

Published: July 29, 2025

Isolation rate, genetic diversity, and toxinotyping of Clostridium perfringens isolated from French cattle, pig or poultry slaughterhouses.

Isolation rate, genetic diversity, and toxinotyping of Clostridium perfringens isolated from French cattle, pig or poultry slaughterhouses.

Journal: Food microbiology

Published: April 18, 2025

Physical Treatments to Control Clostridium botulinum Hazards in Food.

Physical Treatments to Control Clostridium botulinum Hazards in Food.

Journal: Foods (Basel, Switzerland)

Published: March 11, 2023

Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time.

Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time.

Journal: Applied and environmental microbiology

Published: September 09, 2019

Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light.

Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light.

Journal: International journal of food microbiology

Published: October 16, 2017

Walking dead: Permeabilization of heat-treated Geobacillus stearothermophilus ATCC 12980 spores under growth-preventing conditions.

Walking dead: Permeabilization of heat-treated Geobacillus stearothermophilus ATCC 12980 spores under growth-preventing conditions.

Journal: Food microbiology

Published: September 06, 2016

Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery.

Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery.

Journal: Food microbiology

Published: September 03, 2015

Die another day: Fate of heat-treated Geobacillus stearothermophilus ATCC 12980 spores during storage under growth-preventing conditions.

Die another day: Fate of heat-treated Geobacillus stearothermophilus ATCC 12980 spores during storage under growth-preventing conditions.

Journal: Food microbiology

Published: August 05, 2015

Modeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limits.

Modeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limits.

Journal: Applied and environmental microbiology

Published: November 09, 2014

Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries.

Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries.

Journal: Food microbiology

Published: July 08, 2014

Showing 1-12 of 13

Last Updated: 09/26/2026