Sandrine Guillou

Oniris
Nantes France

Biographical Sketch: Sandrine Guillou, PhD, 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), her research was more focused on the understanding of the microbial behaviour in response to various physicochemical stresses. Currently, her research is more oriented towards quantitative and modelling approaches. She has for instance performed exposure assessment of microbial hazards in the context of food processes including high pressure processing, in which she has developed expertise.

Papers:
Combined Use of High Pressure Processing (HPP) and Biopreservation to Preserve Meat Products: Screening, HPP-Inactivation and Regrowth of Three Lactic Acid Bacteria
T6-01 Is It Safe to Use Tap Water to Prepare Infant Formula in France?
T8-05 Accurate Quantification of Campylobacter Contamination on Chicken Carcasses Including Variability and Uncertainty