J. C. Augustin and V. Carlier, Modelling the growth rate of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors, International Journal of Food Microbiology, vol.56, issue.1, pp.53-70, 2000.
DOI : 10.1016/S0168-1605(00)00224-5

URL : https://hal.archives-ouvertes.fr/hal-00294333

M. E. Berrang, R. E. Brackett, and L. R. Beuchat, Growth of Listeria monocytogenes on Fresh Vegetables Stored Under Controlled Atmosphere, Journal of Food Protection, vol.52, issue.10, pp.702-705, 1989.
DOI : 10.4315/0362-028X-52.10.702

L. R. Beuchat and R. E. Brackett, Survival and Growth of Listeria monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment, Modified Atmosphere Packaging and Temperature, Journal of Food Science, vol.21, issue.8595, pp.755-758, 1990.
DOI : 10.1016/0740-0020(87)90009-8

F. Carlin and C. Nguyen-the, Fate of Listeria monocytogenes on four types of minimally processed green salads, Letters in Applied Microbiology, vol.8, issue.3, pp.222-226, 1994.
DOI : 10.1016/S0140-6736(88)91983-6

F. Carlin, C. Nguyen-the, and C. E. Morris, Influence of Background Microflora on Listeria monocytogenes on Minimally Processed Fresh Broad-Leaved Endive (Cichorium endivia var. latifolia), Journal of Food Protection, vol.59, issue.7, pp.698-703, 1996.
DOI : 10.4315/0362-028X-59.7.698

H. B. Daud, T. A. Mcmeekin, J. Olley, S. Delaquis, S. Stewart et al., Temperature function integration and the development and metabolism of poultry spoilage bacteria Survival and growth of Listeria monocytogenes and Escherichia coli O157:H7 in ready-to-eat iceberg lettuce washed in warm chlorinated water, Appl. Environ. Microbiol. J. Food Prot, vol.36, issue.65, pp.650-654, 1978.

J. S. Dickson, G. R. Siragusa, and J. E. Wray, Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique, Appl. Environ. Microbiol, vol.58, pp.3482-3487, 1992.

J. P. Erickson, D. N. Mckenna, M. A. Woodruff, and J. S. Bloom, Fate of Salmonella spp., Listeria monocytogenes,and Indigenous Spoilage Microorganisms in Home-style Salads Prepared with Commercial Real Mayonnaise or Reduced Calorie Mayonnaise Dressings, Journal of Food Protection, vol.56, issue.12, pp.1015-1021, 1993.
DOI : 10.4315/0362-028X-56.12.1015

J. M. Farber, S. L. Wang, Y. Cai, and S. Zhang, Changes in Populations of Listeria monocytogenes Inoculated on Packaged Fresh-Cut Vegetables, Journal of Food Protection, vol.61, issue.2, pp.192-195, 1998.
DOI : 10.4315/0362-028X-61.2.192

J. M. Farber, E. M. Daley, M. T. Mackie, and B. Limerick, A small outbreak of listeriosis potentially linked to the consumption of imitation crab meat, Letters in Applied Microbiology, vol.163, issue.2, pp.100-104, 2000.
DOI : 10.1001/jama.267.15.2046

A. M. Fazil, T. Ross, G. Paoli, P. Vanderlinde, P. Desmarchelier et al., A probabilistic analysis of Clostridium perfringens growth during food service operations, International Journal of Food Microbiology, vol.73, issue.2-3, pp.315-329, 2002.
DOI : 10.1016/S0168-1605(01)00667-5

A. Gallay, Toxines microbiennes dans les toxi-infections alimentaires collectives déclarées en France. Congress of the French Society of Microbiology, 2002.

M. C. Giannakourou, K. Koutsoumanis, G. J. Nychas, and P. S. Taoukis, Development and Assessment of an Intelligent Shelf Life Decision System for Quality Optimization of the Food Chill Chain, Journal of Food Protection, vol.64, issue.7, 2001.
DOI : 10.4315/0362-028X-64.7.1051

C. O. Gill, S. D. Jones, and A. K. Tong, Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses, Journal of Food Protection, vol.54, issue.9, pp.731-736, 1991.
DOI : 10.4315/0362-028X-54.9.731

K. A. Glass and M. P. Doyle, Fate of Listeria monocytogenes in processed meat products during refrigerated storage, Appl. Environ. Microbiol, vol.55, pp.1565-1569, 1989.

W. C. Lee, M. J. Lee, J. S. Kim, and S. Y. Park, Foodborne Illness Outbreaks in Korea and Japan Studied Retrospectively, Journal of Food Protection, vol.64, issue.6, pp.899-902, 2001.
DOI : 10.4315/0362-028X-64.6.899

R. C. Mckellar, R. Moir, and M. Kalab, Factors Influencing the Survival and Growth of Listeria monocytogenes on the Surface of Canadian Retail Wieners, Journal of Food Protection, vol.57, issue.5, pp.387-392, 1994.
DOI : 10.4315/0362-028X-57.5.387

H. Michino and K. Otsuki, Risk Factors in Causing Outbreaks of Food-Borne Illness Originating in Schoollunch Facilities in Japan., Journal of Veterinary Medical Science, vol.62, issue.5, pp.557-560, 2000.
DOI : 10.1292/jvms.62.557

M. Nauta, S. Litman, G. C. Barker, and F. Carlin, in press. A retail and consumer phase model for exposure assessment of Bacillus cereus, Int. J. Food Microbiol

C. Nguyen-the and B. M. Lund, species, Journal of Applied Bacteriology, vol.51, issue.2, pp.479-488, 1991.
DOI : 10.1111/j.1365-2672.1991.tb02744.x

URL : https://hal.archives-ouvertes.fr/hal-01329878

C. Nguyen-the, B. Halna-du-fretay, and A. Abreu-da-silva, The microbiology of mixed salad containing raw and cooked ingredients without dressing, International Journal of Food Science and Technology, vol.31, issue.6, pp.481-487, 1996.
DOI : 10.1046/j.1365-2621.1996.00368.x

J. Olley and D. A. Ratkowsky, The role of temperature function integration in monitoring of fish spoilage, Food Technol. NZ, vol.8, pp.13-17, 1973.

D. K. Papageorgiou and E. H. Marth, Fate of Listeria monocytogenes during the Manufacture, Ripening and Storage of Feta Cheese, Journal of Food Protection, vol.52, issue.2, pp.82-87, 1989.
DOI : 10.4315/0362-028X-52.2.82

K. Pingulkar, A. Kamat, and D. Bongirwar, Microbiological quality of fresh leafy vegetables, salad components and ready-to-eat salads: an evidence of inhibition of Listeria monocytogenes in tomatoes, 2001.

D. A. Ratkowsky, R. K. Lowry, T. A. Mcmeekin, A. N. Stokes, and R. E. Chandler, Model for bacterial culture growth rate throughout the entire biokinetic temperature range, J. Bacteriol, vol.154, pp.1222-1226, 1983.

E. M. Rosenow and E. H. Marth, Growth of Listeria monocytogenes in Skim, Whole and Chocolate Milk, and in Whipping Cream during Incubation at 4, 8, 13, 21 and 35??C, Journal of Food Protection, vol.50, issue.6, pp.452-459, 1987.
DOI : 10.4315/0362-028X-50.6.452

K. Sizmur and C. W. Walker, Listeria in prepacked salads. The Lancet 331, 1167.

O. P. Snyder, Updated guidelines for use of time and temperature specifications for holding and storing food in retail food operations, Dairy Food Environ. Sanit, vol.18, pp.574-579, 1998.

M. L. Stecchini, V. Aquili, and I. Sarais, Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis, International Journal of Food Microbiology, vol.25, issue.3, pp.301-310, 1995.
DOI : 10.1016/0168-1605(94)00093-L

E. G. Steinbruegge, R. B. Maxcy, and M. B. Liewen, Fate of Listeria monocytogenes on Ready to Serve Lettuce, Journal of Food Protection, vol.51, issue.8, pp.596-599, 1988.
DOI : 10.4315/0362-028X-51.8.596

C. Thomas, O. Prior, and D. O-'beirne, Survival and growth of Listeria species in a model ready-to-use vegetable product containing raw and cooked ingredients as affected by storage temperature and acidification, International Journal of Food Science and Technology, vol.74, issue.4, pp.317-324, 1999.
DOI : 10.1002/(SICI)1097-0010(199602)70:2<224::AID-JSFA487>3.0.CO;2-0

C. Thomas and D. O-'beirne, Evaluation of the impact of short-term temperature abuse on the microbiology and shelf life of a model ready-to-use vegetable combination product, International Journal of Food Microbiology, vol.59, issue.1-2, pp.47-57, 2000.
DOI : 10.1016/S0168-1605(00)00290-7

S. J. Van-gerwen and M. H. Zwietering, Growth and Inactivation Models To Be Used in Quantitative Risk Assessments, Journal of Food Protection, vol.61, issue.11, pp.1541-1549, 1998.
DOI : 10.4315/0362-028X-61.11.1541

D. Vose, Risk Analysis, a quantitative guide, p.418, 2000.

H. J. Wederquist, J. N. Sofos, and G. R. Schmidt, Listeria monocytogenes Inhibition in Refrigerated Vacuum Packaged Turkey Bologna by Chemical Additives, Journal of Food Science, vol.41, issue.6, pp.498-500, 1994.
DOI : 10.1111/j.1365-2621.1994.tb05546.x

M. H. Zwietering, J. C. De-wit, and S. Notermans, Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption, International Journal of Food Microbiology, vol.30, issue.1-2, pp.55-70, 1996.
DOI : 10.1016/0168-1605(96)00991-9