
We were thrilled to participate in FOOD MICRO 2024, where we presented our findings on the spoilage of cold-smoked salmon (CSS) by exploring the microbiome signatures from three different processing plants.
Poster Presentation:
Our research focused on the perishability of cold-smoked salmon and how specific bacterial communities—shaped by plant environments, product composition, and bacterial interactions—contributed to spoilage. The poster highlighted key differences in the microbiota’s taxonomic profiles and dynamics across the three processing plants, along with the resulting changes in product flavor and metabolites during storage.
Presenters:
Macé Sabrina, Rannou Cécile, Donnay-Moreno Claire, Gigout Frederique, Passerini Delphine, Kolypczuk Laetitia, Jerome Marc, Cardinal Mireille, Noel Cyril, Leroi Francoise
We were excited to showcase these important findings and contribute to the discussions on food microbiology and hygiene at this international event!