Help


To help you to find the module suitable for your needs, you can consult our page dedicated to food industry. Each question will redirect you to the appropriate module for response.
For all technical or subscription related questions you can contact the operational unit.

The operational unit and other Sym’Previus network technical centres can help you with the different steps from challenge-test elaboration to data interpretation.

Centres experts
Logo_Adria ADRIA développement – Operational unit
ZA Créach Gwen – 29196 Quimper Cedex – FRANCE
02 98 10 18 18
adria.developpement@adria.tm.fr
Logo_Actalia ACTALIA
310 rue Popielujko – 50000 Saint-Lô Cedex – FRANCE
Tél. : +33 (0)2 33 06 71 71
Logo_ADIV ADIV
10 Rue Jacqueline Auriol, 63100 Clermont-Ferrand – FRANCE
+33 (0)4 73 98 53 80
adiv@adiv.fr
logo_aerial Aérial
250 Rue Laurent Fries, Parc d’innovation – CS 40443 – 67412 Illkirch Cedex – FRANCE
+33 (0)3 88 19 15 15 | aerial@aerial-crt.com
LOGO_CTCPA CTCPA
44, rue d’Alésia – 75682 Paris Cedex 14 – FRANCE
+33 (0)1 53 91 44 44
paris@ctcpa.org
Logo_ifip Ifip
5, rue Lespagnol – 75020 Paris – FRANCE
+33 (0)1 58 39 39 50
ifip@ifip.asso.fr

Other partner developed tools are available if you wish to go further with your analysis.

  • Affiliation to phylogenetic groups (I to VII) into the Bacillus cereus Group
    A rapid method to assign bacterial isolates to groups I to VII based on partial sequence of panC as compared to reference strains published by Guinebretiere et al.(2008).
  • Bacterial survival simulation
    Simulates the decrease of a bacterial species when the foodstuff is no longer favorable to its growth (e.g.: Fermented products, salt cured…). The module estimates the time required to inhibit contaminating bacterial species.
  • Ribenut
    A tool for the evaluation of microbiological safety and nutritional benefit for processed vegetables.
    It proposes to develop an original statistic approach to evaluate the risk and benefice of heat-processed foods.