Short CV/CV court

1964 M.Sc. Agronomy/Ingénieur agronome (ENSAG)

1967 Ph.D. Dairy Science/Docteur de 3ème cycle de nutrition (science du lait), Caen

1977 D.Sc./Docteur ès sciences naturelles, Caen

1966-1996 Scientist, National Institute for Agricultural Research (INRA)/Chercheur à l'Institut national de la recherche agronomique (INRA)

1984-1996 Head, INRA Lab. of Engineering of Food Process Hygiene/Directeur du Laboratoire de génie de l'hygiène et des procédés alimentaires, Massy, directeur de recherche (DR1)

1996-2006 Professor, Food Hygiene, Alfort Veterinary School (ENVA)/Enseignant-chercheur (PR1), hygiène des aliments, École nationale vétérinaire d'Alfort

2001-2005 Head, ENVA Department of Animal Production and Public Health/Chef du  Département des  productions animales et de santé publique

Present responsibilities/Responsabilités actuelles

2009-2012 Vice-Chair, Scientific Panel on Microbiology, French Agency for Food, Environmental and Occupational Health Safety (ANSES) / Vice-Président du Comité d'experts spécialisés Microbiologie de l'Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)

European Food Safety Authority database of scientific experts (EFSA, Parma, Italy) / Expert sur la liste complémentaire de l'Autorité européenne de sécurité des aliments (EFSA, Parme, Italie)

Most cited papers/Articles les plus souvent cités

Cerf, O. (1977) Tailing of survival curves of bacterial spores. Journal of Applied Bacteriology 42, 1-19.

Carpentier, B. and Cerf, O. (1993) Biofilms and their consequences, with particular reference to hygiene in the food industry. Journal of Applied Bacteriology 75, 499-511.

Bemrah, N., Sanaa, M., Cassin, M.H., Griffiths, M.W. and Cerf, O. (1998) Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk . Preventive Veterinary Medicine 37, 129-145.

Papers in Scientific Journals/Articles scientifiques 

Robertson, R., Hill, B., Cerf, O., Jordan, K. and Venter, P. (2011) Letter to the Editor:  Current perspectives on Mycobacterium avium subsp. paratuberculosis, Johne’s disease and Crohn’s disease: a review:  A comment on Over et al. (2011). Critical Reviews in Microbiology accepted.

Carpentier, B. and Cerf, O. (2011) Persistence of Listeria monocytogenes in food industry equipment and premises. International Journal of Food Microbiology, 145, 1-8.

Cerf, O., Donnat, E., and the Farm HACCP Working Group. 2011. Application of Hazard Analysis - Critical Control Point (HACCP) principles to primary production: what is feasible and desirable? Food Control, 22, 1839-1843.

Cerf, O., Carpentier, B. and Sanders, P. (2010) Tests for determining in-use concentrations of antibiotics and disinfectants are based on entirely different concepts. “Resistance” has different meanings. International Journal of Food Microbiology, 136, 247-254

Cerf, O. (2008) Current definitions of risk for food safety and animal health allow risk assessments to provide substantially different outcomes. Risk Analysis 28, 811-813.

Delignette-Muller, M.-L., Cornu, M. and the AFSSA STEC Study Group (2008) Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households. International Journal of Food Microbiology 128, 158-164

 

Bard, D. and Cerf, O. (2007) Relations dose-effet et dose-réponse. Environnement Risque Santé 6, 382.

Cerf, O., Griffiths, M. and Aziza, F. (2007) Assessment of the prevalence of Mycobacterium avium subsp. paratuberculosis in commercially pasteurized milk. Foodborne Pathogens and Disease 4, 433-447. 

 

Cerf, O. and Condron, R. (2006) Coxiella burnetii and milk pasteurization: an early application of the precautionary principle? Epidemiology and Infection 134, 946-951.

 

Sanaa, M., Coroller, L. and Cerf, O. (2004) Risk assessment of listeriosis linked to the consumption of two soft cheeses made from raw milk: Camembert of Normandy and Brie of Meaux. Risk Analysis 24, 389-399. 

 

Bemrah, N., Bergis, H., Colmin, C., Beaufort, A., Millemann, Y., Dufour, B., Bénet, J.-J., Cerf, O. and Sanaa, M. (2003) Quantitative risk assessment of human salmonellosis from the consumption of a turkey product in collective catering establishments. International Journal of Food Microbiology 80, 17-30.

Meyer-Broseta, S., Diot, A., Bastian, S., Rivière, J. and Cerf, O. (2003) Estimation of low concentration of Listeria monocytogenes in raw milk. International Journal of Food Microbiology 80, 1-15.

 

Cerf, O. and Davey, K.R. (2001) An explanation of non-sterile (leaky) milk packs in well-operated UHT plant. Transactions of The Institution of Chemical Engineers, Part C Food and Bioproducts Processing 79, 219- 222.

Davey, K.R., Thomas, C.J. and Cerf, O. (2001) Letter to the editor: Thermal death of bacteria. Journal of Applied Microbiology 90, 148-150.

Meyer-Broseta, S., Bastian, S.N., Arné, P.D., Cerf, O. and Sanaa, M. (2001) Review of epidemiological surveys on the prevalence of contamination of healthy cattle with Escherichia coli serogroup O157:H7. International Journal of Hygiene and Environmental Health 203, 347-361.

 

Cerf, O. and Griffiths, M.W. (2000) Letter to the editor: Mycobacterium paratuberculosis heat resistance. Letters in Applied Microbiology 30, 341-344.

Sanaa, M., Bemrah, N., Meyer, S., Cerf, O. and Mohammed, H. (2000) Quantification des risques sanitaires liés aux contaminations microbiologiques des aliments. Revue d'épidémiologie et de santé publique 2S, 11-24.

 

Gay, M. and Cerf, O. (1997) Significance of temperature and preincubation temperature on survival of Listeria monocytogenes at pH 4.8. Letters in applied Microbiology 25, 257-260.

Sadoudi, A.-K., Herry, J.-M. and Cerf, O. (1997) Elimination of adhering bacteria from surfaces by pulsed laser beams. Letters in Applied Microbiology 24, 177-179.

Venema-Keur, B.M., Horan, S.P., Axis, J., Grasshoff, A., Kastelein, J., Ramsay, C., Haugan, K., Cerf, O., , T., Traegardh, C., Mattila-Sandholm, T., Kirby, R., Ronner, U., Holah, J.T. and Koenigsfelt, P. (1997) A method for the assessment of in-place cleanability of moderately-sized food processing equipment. Trends in Food Science and Technology 8, 54-57. 

 

Bourion, F. and Cerf, O. (1996) Disinfection efficacy against pure-culture and mixed population biofilms of Listeria innocua and Pseudomonas aeruginosa on stainless steel, Teflon® and rubber. Sciences des aliments 16, 151-166.

Cerf, O., Davey, K.R. and Sadoudi, A.-K. (1996) Thermal inactivation of bacteria - a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity. Food Research International 29, 219-226.

Cerf, O., Sanaa, M., Dufour, B. and Toma, B. (1996) Nomenclature proposée pour l'analyse de risque en santé humaine et animale. Epidémiologie et santé animale 30, 35-43.

Davey, K.R. and Cerf, O. (1996) Predicting concomitant denaturation of  vitamin as influenced by combined process temperature and pH in batch and continuous flow sterilisations. Transactions of the Institution of Chemical Engineers Part C Bioproducts and Food Processing 74, 200-206.

Gay, M., Cerf, O. and Davey, K.R. (1996) Significance of pre-incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at

Recent books chapters/Chapitres de livres récents

Cerf, O., Gautier, J.-M., & Parguel, P. (2010). Quality assurance schemes on the dairy farm. In M. W. Griffiths (Ed.), Improving the safety and quality of milk (pp.264-274). Abington (England): Woodhead Publishing.

Cerf, O., Eliaszewicz, M., & Lahellec, C. (2006). Les maladies infectieuses d'origine alimentaire en France et dans les pays industrialisés. In C. Roth & P. Sansonetti (Eds.), La maîtrise des maladies infectieuses. Un défi de santé publique, une ambition médico-scientifique. Académie des sciences, Rapport sur la science et la technologie n°24 (pp. 171-190). Courtaboeuf-Les Ulis: EDP Sciences.

Cerf, O. (2001). Bases théoriques de l'inactivation des micro-organismes. In M. Federighi & J.-L. Tholozan (Eds.), Traitements ionisants et hautes pressions des aliments (pp.1-20). Paris (France): Polytechnica.

Carpentier, B., & Cerf, O. (2000). Biofilms. In R. K. Robinson, C. A. Batt & P. D. Patel (Eds.), Encyclopedia of food microbiology (Vol. 1, pp. 252-259). London: Academic Press.

Hermier, J. C., O. (2000). Cheesemaking milk. In A. G. Eck, J.C. (Ed.), Cheesemaking: from science to quality assurance (2nd Ed.) (pp. 189-301).

Noël, Y., Ramet, J.-P., Gervais, A., Lablée, J., & Cerf, O. (2000). Physical properties of the coagulum. In A. ECK & J.-C. GILLIS (Eds.), Cheesemaking : from science to quality assurance (2nd Ed.). New York: Lavoisier.

Cerf, O. (1999). Modélisation : désinfection. In J.-Y. Leveau & M. Bouix (Eds.), Nettoyage, désinfection et hygiène dans les bio-industries (pp. 297-304). Paris (France): Tec&Doc.

Recent reports, rapports récents

Dornom, H., Greenall, R. & the IDF/FAO Project Group (2011) Guide to Good Dairy Farming Practice. FAO Animal Production and Health Guidelines. Food and Agriculture Organization of the United Nations and International Dairy Federation, Rome (Italy).

Cerf, O., Colin, P., Denis, J.-B., Lailler, R., & Livrelli, V. (2008). Microbiological contamination of powdered formulae for infants and the elderly. Maisons-Alfort (France): Agence française de sécurité sanitaire des aliments.

Cerf, O. (2007). Synthèse et recommandations. In C. Vernozy-Rozand & R. Saunier (Eds.), Appréciation quantitative des risques liés à Escherichia coli O157:H7 dans les steaks hachés surgelés consommés en restauration familiale en France par les enfants de moins de 16 ans (pp. 94-102). Maisons-Alfort (France): Agence française de sécurité sanitaire des aliments.

Anonymous. (2001). Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods. Risk characterization of Salmonella spp. in eggs and broiler chicken and Listeria monocytogenes in ready-to-eat foods (O. Cerf, Rapporteur of the Listeria monocytogenes working group). Rome, Italy: FAO Headquarters.

Standards/Normes (participation)

AFNOR. (2009). Sécurité des aliments - Recommandations sur les éléments utiles pour la détermination de la durée de vie microbiologique des aliments. In  Fascicule de documentation FD V01-014. La Plaine Saint-Denis (France): Association française de normalisation.

AFNOR. (2008). Hygiène des aliments - Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments des animaux. In  Norme homologuée NF V01-006 (septembre 2008). La Plaine Saint-Denis(France): Association française de normalisation.

AFNOR. (2008). Hygiène des aliments : glossaire français-anglais. In  Norme homologuée NF V01-002 (septembre 2008). La Plaine Saint-Denis (France): Association française de normalisation.

AFNOR. (2007). Hygiène et sécurité des produits alimentaires - Lignes directrices pour la réalisation des tests de croissance microbiologiques. In  Norme homologuée NF V01-009. La Plaine Saint-Denis (France): Association française de normalisation.

AFNOR. (2006). Hygiène des denrées alimentaires et des aliments pour animaux - Méthodologie pour l'élaboration des guides de bonnes pratiques d'hygiène et d'application des principes HACCP. In  Norme homologuée AFNOR NF V01-001 (mars 2006) (pp. 43-44, 97-98). Saint Denis la Plaine (France): Association française de normalisation.

AFNOR. (2006). Management du risque - Lignes directrices pour l'évaluation des risques / Risk management - Guidelines for risk estimation. In  Fascicule de documentation FD X50-252 (février 2006). Saint-Denis La Plaine: Association française de normalisation.

ISO. (2003). Cleanrooms and associated controlled environments - Biocontamination control - Part 1: General principles and methods/Salles propres et environnements maîtrisés apparentés - Maîtrise de la biocontamination - Partie 1 : Principes généraux et méthodes. In  Norme internationale EN ISO 14698-1:2003. Genève (Suisse): Organisation internationale de normalisation.

ISO. (2003). Cleanrooms and associated controlled environments - Biocontamination control - Part 2: Evaluation and interpretation of biocontaminationdata/Salles propres et environnements maîtrisés apparentés - Maîtrise de la biocontamination - Partie 2 : Evaluation et interprétation des données de biocontamination. In  Norme homologuée NF EN ISO 14698-2:2003. Gen-ve (Suisse): Organisation internationale de normalisation.