Sandrine Guillou

LUNAM University, Oniris, UMR 1014 Secalim
Nantes France

Biographical Sketch: Sandrine Guillou, Ph.D., is a senior scientist in the microbiological food safety domain. She has been working in research for 15 years, and more recently in the unit research of Food Safety Secalim, at Nantes. In the past (2002-2008), Dr. Guillou's research was more focused on the understanding of microbial behaviour in responses to various physicochemical stresses. Particularly, she studied the influence of redox potential and high pressure as potential means of controlling and/or inactivating microbial pathogens in foods. Currently, her research is more oriented towards quantitative microbial risk assessment in food.

Papers:
T5-04 Meta-analysis of the Inactivation Effect of High Hydrostatic Pressure on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica