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A pragmatic framework to score and inform about the environmental sustainability and nutritional profile of canteen meals, a case study on a university canteen
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Microbial community profiling of fresh basil and pitfalls in taxonomic assignment of enterobacterial pathogenic species based upon 16S rRNA
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The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g
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- Journal Article
- A1
- open access
Risk factors for Salmonella, Shiga toxin-producing Escherichia coli and Campylobacter occurrence in primary production of leafy greens and strawberries
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- Journal Article
- A1
- open access
Characterization of the bacterial community naturally present on commercially grown basil leaves : evaluation of sample preparation prior to culture-independent techniques
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Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli
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Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil and other leafy greens during storage
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Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin-producing Escherichia coli contamination
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Multiplex real-time PCR and culture methods for detection of Shiga toxin-producing Escherichia coli and Salmonella Thompson in strawberries, a lettuce mix and basil
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Food safety of fresh produce in the primary production: impact of climate (change)
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Molecular methods in food safety microbiology: interpretation and implications of nucleic acid detection
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- Journal Article
- A2
- open access
Microbiological safety of strawberries and lettuce for domestic consumption in Egypt
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Microbiological quality and safety assessment of lettuce production in Brazil
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Microbiological quality and safety assessment of the Rwandan milk and dairy chain
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PCR applications in food microbiology
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Diversity of Bacillus cereus group strains is reflected in their broad range of pathogenicity and diverse ecological lifestyles
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Small Bacillus cereus ATCC 14579 subpopulations are responsible for cytotoxin K production
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- Journal Article
- A1
- open access
Enterotoxin production by Bacillus cereus under gastrointestinal conditions and their immunological detection by commercially available kits
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- Journal Article
- A1
- open access
Inactivation of Bacillus cereus vegetative cells by gastric acid and bile during in vitro gastrointestinal transit
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Survival and germination of Bacillus cereus spores without outgrowth or enterotoxin production during in vitro simulation of gastrointestinal transit
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Growth characteristics, gene expression and toxin production of Bacillus cereus in the simulated small intestine
(2012) -
Development of an in vitro gastrointestinal simulation experiment to assess Bacillus cereus NVH 1230-88 survival during gastrointestinal passage
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Impact of intestinal microbiota and gastrointestinal conditions on the in vitro survival and growth of Bacillus cereus
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Survival of Bacillus cereus vegetative cells and spores during in vitro simulation of gastric passage
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Mass spectrometry-based method for the detection of enterotoxins produced by food poisoning strains of B. cereus
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Use of mass spectrometry for the detection of enterotoxins produced by food-poisoning strains of B. cereus
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Regulation of toxin production by Bacillus cereus and its food safety implications
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Gastrointestinal passage of Bacillus cereus
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Quantification methods for Bacillus cereus vegetative cells and spores in the gastrointestinal environment
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Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook food products by Belgian food companies
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Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook foods produced by Belgian food companies
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Effect of N-acyl homoserine lactone-degrading enrichment cultures on Macrobrachium rosenbergii larviculture