Publications by authors named "Stephane Andre"

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Efficiency and safety of total plasma exchange in critically ill cirrhotic patients with acute on chronic liver failure: A pilot study.
Ilias Kounis, Sophie Caroline Sacleux, Marie Amelie Ordan, Stéphane André, Marc Boudon

Clin Res Hepatol Gastroenterol· October 2023

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Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment.
Emmanuelle Boix, Louis Coroller, Olivier Couvert, Stella Planchon, Arnoud H M van Vliet

Food Microbiol· September 2022

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The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage.
Emmanuelle Boix, Olivier Couvert, Stéphane André, Louis Coroller

Food Microbiol· December 2021

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Viability of bacterial spores surviving heat-treatment is lost by further incubation at temperature and pH not suitable for growth.
Stéphane André, Anaïs Charton, Anaïs Pons, Clothilde Vannier, Olivier Couvert

Food Microbiol· May 2021

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European survey and evaluation of sampling methods recommended by the standard EN ISO 18593 for the detection of Listeria monocytogenes and Pseudomonas fluorescens on industrial surfaces.
Thomas Brauge, Lena Barre, Guylaine Leleu, Stéphane André, Catherine Denis

FEMS Microbiol Lett· April 2020

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High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin.
Chloé Modugno, Souhir Kmiha, Hélène Simonin, Chedia Aouadhi, Esther Diosdado Cañizares

Food Microbiol· December 2019

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Liver transplantation in patients with liver failure related to exertional heatstroke.
Philippe Ichai, Astrid Laurent-Bellue, Christophe Camus, David Moreau, Mathieu Boutonnet

J Hepatol· March 2019

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Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures.
Stéphane André, Ivan Leguerinel, Alfredo Palop, Noémie Desriac, Stella Planchon

Int J Food Microbiol· February 2019

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Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica.
Tiffany Malleck, Guillaume Daufouy, Stéphane André, Véronique Broussolle, Stella Planchon

Food Microbiol· August 2018

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Spore-forming bacteria responsible for food spoilage.
Stéphane André, Tatiana Vallaeys, Stella Planchon

Res Microbiol· May 2017

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Risk assessment of proteolytic Clostridium botulinum in canned foie gras.
Jeanne-Marie Membré, Moctar Diao, Chantal Thorin, Grégoire Cordier, François Zuber

Int J Food Microbiol· October 2015

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Contamination pathways of spore-forming bacteria in a vegetable cannery.
Loïc Durand, Stella Planchon, Marie-Hélène Guinebretiere, Stéphane André, Frédéric Carlin

Int J Food Microbiol· June 2015

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Meta-analysis of D-values of proteolytic Clostridium botulinum and its surrogate strain Clostridium sporogenes PA 3679.
Mamadou Moctar Diao, Stéphane André, Jeanne-Marie Membré

Int J Food Microbiol· March 2014

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Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans.
Clémence Rigaux, Stéphane André, Isabelle Albert, Frédéric Carlin

Int J Food Microbiol· February 2014

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