em. prof. dr. Lieven De Zutter
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Effect of acid resistance of Escherichia coli O157: H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue and effect of modified atmosphere packaging on survival of Escherichia coli O157: H7 on red meat.
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Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products.
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Susceptibility of Arcobacter butzleri, Arcobacter cryaerophilus, and Arcobacter skirrowii to antimicrobial agents used in selective media.
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Antimicrobial susceptibilities of Campylobacter strains isolated from food animals in Belgium.
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Development of a multiplex PCR assay for the simultaneous detection and identification of Arcobacter butzleri, Arcobacter cryaerophilus and Arcobacter skirrowii.
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Occurrence of E coli 0157 in foods from animal origin in Belgium since 1997.
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Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms
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Crates inoculate broilers with Salmonella and Campylobacter.
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Evolutie van het voorkomen van Salmonella bij dieren, voedingsmiddelen en de mens in België.
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Evolution of Campylobacter prevalence in foods from animal origin in Belgium: 1997-1999.