Université de Bretagne Occidentale (UBO)

• Recherches
• Enseignements
• CV
• Publications

Couvert O., Leguérinel I., Mafart P. (1999). Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores. Int. J. Food Microbiol. 49, 57-62

Leguérinel I., Couvert O., Mafart P. (2000). Relationship between the apparent heat resistance of Bacillus cereus spores and pH and NaCl concentration of the recovery media. Int. J. Food Microbiol. 63, 51-56.

Mafart P., Couvert O., Leguérinel I. (2001). Effect of pH on the resistance of spores – Comparison of two models. Int. J. Food Microbiol. 72, 107-113.

Mafart P., Couvert O., Gaillard S., Leguérinel I. (2002). On calculating sterility in thermal preservation methods : application of their Weibull distribution model. Int. J. Food Microbiol. 72, 107-113

Leguérinel I., Spegagne I., Couvert O., Gaillard S., Mafart P. (2005). Validation of an overall model describing the effect of three environmental factors on the apparent D-value of bacterial spores. Int. J. Food Microbiol. 100 (1-3) 223-229.

Couvert O., Gaillard S., Savy N., Mafart P., Leguérinel I. (2005). Survival curves of heated bacterial spores : effect of environmental factors on Weibull parameters. Int. J. Food Microbiol. 101(1) 73-81.

Moreau Y., Couvert O., Thuault D. (2005). Estimation of the Confidence Band of Bacterial Growth Simulation. The Sym’Previus Approach. Acta Horticulturae. 674, 415-420

Couvert O., Buche P., Carlin F., Mettler E., Thuault D. (2005). Optimising Food Process and Formulation on Internet. The SYM’PREVIUS Experience Acta Horticulturae. 674, 397-400

Leguérinel I, Couvert O., Mafart P. (2006) Modelling the influence of the incubation temperature upon the estimated heat resistance value of heated spores – concept of stress value. Lett Appl Microbiol. 43(1):17-21.

Leguérinel, I. Couvert O., Mafart P. (2007) Modelling the influence of sporulation temperature upon bacterial spore heat resistance, application to heating process calculation. Int. J. Food Microbiol. 114 (1) 100–104

Leguerinel I., Spegagne I., Couvert O., Coroller L., Mafart P. (2007). Quantifying
the effects of heating temperature, and combined effects of heating medium
pH and recovery medium pH on the heat resistance of Salmonella typhimurium.
Int. J. Food Microbiol. 116 (1) 88-95.

Hignette G., Buche P., Couvert O., Dibie-Barthélemy J., Doussot D., Haemmerlé O., Mettler E., Soler L. (2008). Semantic annotation of Web data applied to risk in food. Int. J. Food Microbiol. 128 (1) 174-180.

Ellouze M., Pichaud M., Bonaiti C., Coroller L., Couvert O., Thuault D., Vaillant R. (2008). Modelling pH evolution and lactic acid production in a LAB growth medium. Application to set a biological TTI. Int. J. Food Microbiol. 128 (1) 101-107.

Albert I., Couvert O., Debuyser M.-L., Denis C., Faille C., Gohar M., Leguerinel I., Lereclus D., Nguyen-the C., Sorokine A., Torny D. 2009. Etude de l’émergence d’une bactérie pathogène dans les filières alimentaires. Le cas de Bacillus cereus dans les produits non stériles traités thermiquement. Compte rendu du projet ANR-05-PNRA. Bulletin de la SFM. 24 (4) 506-513.

15. Mafart P., Leguérinel I., Couvert O., Coroller L. 2010. Quantification of spore resistance for assessment and optimization of heating processes: a never-ending story. Food Microbiol. 27(5):568-72.

Guinebretière M.-H., Velge P., Couvert O., Carlin F., Debuyser M.-L., Nguyen-The C. 2010. The food poisoning power of Bacillus cereus Group strains varies 1 according to phylogenetic affiliation (groups I-VII), not to species affiliation. J. Clinical Microbiol. 48(9):3388-91

Couvert O., Pinon A., Bergis H., Bourdichon F., Carlin F., Cornu M., Denis C., Gnanou Besse N., Guillier L., Jamet E., Stahl V., Thuault D., Zuliani V., Augustin J.C. 2010. Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foods. Int. J. Food Microbiol. 144, 236–242

Augustin J.C., Bergis H., Midelet-Bourdin G., Cornu M., Couvert O., Denis C., Huchet V., Lemonnier S., Pinon A., Vialette M., Zuliani V., Stahl V. 2011. Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods. Food Microbiology. 28:746-754.

Buche P., Couvert O., Dibie-Barthélemy J., Hignette G., Mettler E., Soler L. 2011. Flexible querying of Web data to simulate bacterial growth in food. Food Microbiol. 18:685-693.

Baril E., Coroller L., Couvert O., Leguérinel I., Postollec F., Boulais C., Carlin F., Mafart P. 2012. Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH. Food Microbiol. 30, 29-36

Baril E., Coroller, L., Couvert O., El Jabri M., Leguerinel I., Postollec F., Boulais C., Carlin F., Mafart P., 2012. Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw. Food Microbiology 32, 79-86.

Carlin F., Albagnac C., Rida, A., Guinebretière M.H., Couvert O., Nguyen-Thé C., 2013. Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment. Food Microbiology 33, 69-76.

Ziane M., Desriac N., Le Chevalier P., Couvert O., Moussa-Boudjemaa B., Leguérinel I., 2014. Identification, heat resistance and growth potential of mesophilic spore-forming bacteria isolated from Algerian retail packaged couscous. Food Control 45, 16-21.