Dr. Benkerroum  Noreddine

Dr. Benkerroum Noreddine

Lecturer
McGill University, Canada


Highest Degree
Ph.D. in Food Microbiology from Oregon State University, USA

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Biography

Professor in food microbiology holding a PhD degree in Microbiology for Oregon State University (USA) food preservation.His research work is focused on the detection and control of the pathogen of concern to food safety including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella, and the means to control them in foods, where he made many contributions in the form of published in leading journals in the topic and participated in colloquies and seminars.

Area of Interest:

Food Science Technology
100%
Food Safety
62%
Food Preservation
90%
Food Control
75%
Food Technology
55%

Selected Publications

  1. Houde, M., N. Khodaei, N. Benkerroum and S. Karboune, 2018. Barley protein concentrates: Extraction, structural and functional properties. Food Chem., 254: 367-376.
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  2. Malick, A., N. Khodaei, N. Benkerroum and S. Karboune, 2017. Production of exopolysaccharides by selected Bacillus strains: Optimization of media composition to maximize the yield and structural characterization. Int. J. Biol. Macromol., 102: 539-549.
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  3. Benkerroum, N., 2017. Staphylococcal enterotoxins and enterotoxin-like toxins with special reference to dairy products: An overview. Crit. Rev. Food Sci. Nutr. 10.1080/10408398.2017.1289149.
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  4. Benkerroum, N., 2016. Mycotoxins in dairy products. Int. Dairy J., 62: 63-75.
  5. Benkerroum, N., 2016. Biogenic amines in dairy products: Origin, incidence and control means. Comprehensive Rev. Food Sci. Food Saf., 15: 801-826.
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  6. Benkerroum, N., 2013. Traditional North African foods: Technology and food safety challenges with regard to microbiological risks. Compr. Rev. Food Sci. Food Saf., 12: 54-89.
  7. Benkerroum, N., M. Dehhaoui and R. Tlaiha, 2011. The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality. Int. J. Dairy Technol., 64: 232-239.
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  8. Ghalfi, H., N. Benkerroum, M. Ongena, M. Bensaid and P. Thonart, 2010. Production of three anti-listerial peptides by Lactobacillus curvatus in MRS broth. Food Res. Int., 43: 33-39.
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  9. Benkerroum, N., 2010. Antimicrobial peptides generated from milk proteins: A survey and prospects for application in the food industry. A review. Int. J. Dairy Technol., 63: 320-338.
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  10. Yaakoubi, K., N. Benkerroum, F. Wiorowski, F. Sanson, J. Haydersah and I. Chevallier, 2008. Development of a multiwell antagonistic activity assay for the detection of bacteriocin production by lactic acid bacteria. J. Rapid Methods Autom. Microbiol., 17: 32-45.
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  11. Benkerroum, N., 2008. Antimicrobial acitvity of lysozyme with special reference to milk. Afr. J. Biotechnol., 7: 4856-4867.
  12. Ghalfi, H., N. Benkerroum, D.D.K. Doguiet, M. Bensaid and P. Thonart, 2007. Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage. Lett. Appl. Microbiol., 44: 268-273.
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  13. Ghalfi, H., N. Benkerroum, D.D. Doguiet, F. Delvigne and P. Thonart, 2007. Comparison of the performances of different fermentation strategies on growth and bacteriocin production by Lactobacillus curvatus CWBI-B28. J. Sci. Food Agric., 87: 541-549.
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  14. Benkerroum, N., Y. Ghouati and H. Ghalfi, 2007. Screening for bacteriocin-producing lactic acid bacteria from various Moroccan food products and partial characterization of putative bacteriocins. Biotechnol., 6: 481-488.
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  15. Ayachi, B.E., A. Daoudi and N. Benkerroum, 2007. Effectiveness of a commercial organic acids' mixture (AcetolacTM) to extend the shelf life and enhance the microbiological quality of merguez sausages. Am. J. Food Technol., 2: 190-195.
  16. Ghalfi, H., P. Thonart and N. Benkerroum, 2006. Inhibitory activity of Lactobacillus curvatus CWBI-B28 against Listeria monocytogenes and St2-verotoxin producing Escherichia coli O157. Afr. J. Biotechnol., 5: 2303-2306.
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  17. Ghalfi, H., P. Kouakou, M. Duroy, A. Daoudi, N. Benkerroum and P. Thonart, 2006. Application of an antilisterial bacteriocin-producing strain of Lactobacillus curvatus CWBI-B28 as a protective culture in bacon meat and effect of fat and sodium nitrites on bacteriocin production and activity. Food Sci. Technol. Int., 12: 325-333.
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  18. Ghalfi, H., A. Allaoui, J. Destain, N. Benkerroum and P.Thonart, 2006. Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in Cold-Smoked salmon during 4°C storage. J. Food Prot., 5: 1066-1071.
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  19. Abd-El Salam, M. and N. Benkerroum, 2006. North African Cheeses. In: Brined Cheeses, Tamime, A.Y. (Ed.). Wiley-Blackwell Publishing, UK., ISBN: 1405124601, pp: 139-187.
  20. Benkerroum, N., A. Daoudi, T. Hamraoui, H. Ghalfi and M. Duroy et al., 2005. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages. J. Appl. Microbiol., 98: 56-63.
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  21. Belamri, M. and N. Benkerroum, 2005. Probiotiques, prebiotiques et synbiotiques et maladies inflammatoires chroniques de l'intestin. Annales de Biologie Clinique du Quebec, 42: 7-14.
  22. Benkerroum, N., Y. Bouhlal, A.E. Attar and A. Marhaben, 2004. Occurrence of shiga toxin-producing Escherichia coli O157:H7 in selected dairy and meat products marketed in the city of Rabat, Morocco. J. Food Prot., 67: 1234-1237.
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  23. Benkerroum, N., M. Mekkaoui, N. Bennani and K. Hidane, 2004. Antimicrobial effect of camel's milk against pathogenic strains of Escherichia coli and Listeria monocytogenes. Int. J. Dairy Technol., 57: 39-43.
  24. Benkerroum, N. and A.Y. Tamime, 2004. Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale: A review. Food Microbiol., 21: 399-413.
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  25. Benkerroum, N., H. Oubel and W.E. Sandine, 2003. Effect of nisin on yogurt starter, and on growth and survival of Listeria monocytogenes during fermentation and storage of Yogurt. Internet J. Food saf., 1: 1-5.
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  26. Benkerroum, N., A. Boughdadi, N. Bennani and K. Hidane, 2003. Assessment of microbiological quality of Moroccan camel's milk and identification of predominating lactic acid bacteria. World J. Microbiol. Biotechnol., 19: 645-648.
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  27. Benkerroum N., A. Daoudi and M. Kamal, 2003. Behavior of Listeria monocytogenes in a raw sausage (merguez) in presence of a bacteriocin-producing strain as a protective culture. Meat Sci., 63: 53-58.
  28. Zahar M., N. Benkerroum, A. Guerouali, Y. Laraki and K.E. Yakoubi, 2002. Effect of temperature, anaerobiosis, stirring and salt addition on natural fermentation silage of sardine and sardine wastes in sugarcane molasses. Bioresour. Technol., 82: 171-176.
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  29. Benkerroum N., Y. Ghouati, H. Ghalfi, T. Elmejdoub, D. Roblain, P. Jacques and P. Thonart, 2002. Biocontrol of Listeria monocytogenes in a model fermented milk (Lben) by in situ bacteriocin production. Int. J. Dairy Technol., 55: 145-151.
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  30. Benkerroum N., H. Oubel and L.B. Mimoun, 2002. Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter. J. Food Prot., 65: 799-805.
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  31. Benkerroum, N., H. Oubel, M. Zahar, S. Dlia and A. Filali-Maltouf, 2000. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan Jben. J. Appl. Microbiol., 89: 960-968.
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