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Food safety issues in fresh produce: bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain
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Variation in Campylobacter distribution on different sites of broiler carcasses
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Potential of Escherichia coli as a surrogate indicator for postchill broiler carcasses with high Campylobacter counts
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Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection
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Evaluation of ISO 10272:2006 standard versus alternative enrichment and plating combinations for enumeration and detection of Campylobacter in chicken meat
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Survival of poultry-derived Campylobacter jejuni of multilocus sequence type clonal complexes 21 and 45 under freeze, chill, oxidative, acid and heat stresses
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Yersinia enterocolitica in slaughter pig tonsils: enumeration and detection by enrichment versus direct plating culture
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Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment
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Correlation between genotypic diversity, lipooligosaccharide gene locus class variation, and Caco-2 cell invasion potential of campylobacter jejuni isolates
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Campylobacter jejuni from chicken meat in Belgium: molecular epidemiology and antimicrobial resistance
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Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth
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ESBL producing E. coli interfering in the detection of Campylobacter spp. from chicken meat preparations in Belgium
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Correlation between genotypic diversity, lipooligosaccharide gene locus class variation, and Caco-2 cell invasion potential of Campylobacter jejuni isolates from chicken meat and humans: contribution to virulotyping
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Clonal population structure and antimicrobial resistance of Campylobacter jejuni in chicken meat from Belgium
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Occurrence of non-sorbitol fermenting, verocytotoxin-lacking Escherichia coli O157 on cattle farms
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Impact of processing practices and performance of food safety management systems on Campylobacter risk profiles in poultry meat preparations: inputs for a risk assessment
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Presence of chicken skin, freezing effect, and producers' capacity are important determinates of Campylobacter contamination in Belgian chicken meat preparations
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Processing practices contributing to variability in Campybacter contamination in Belgian chicken meat preparations
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Application of a Bayesian modelling approach to Campylobacter survey data could help the prediction of true prevalence in absence of a gold-standard detection method
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Evaluation of a chromogenic-like medium (CampyFood ID Agar) for detection of Campylobacter in naturally contaminated chicken meats