Development of fluorescent biomarkers in two foodborne pathogens to better predict the impact of food processing on its survival and virulence in dairy products

Identifying new biomarkers coupled with a fluorescent biosensor to study the physiology of pathogenic bacteria (L. monocytogenes and B. cereus) in dairy products in relation to the impact of technological disruptions. In fine, this knowledge will be used to improve models for predicting microbiological risk in dairy products.