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Project: Ecology of the 'new' pathogens in food.

project duration
01-JAN-00 – 31-DEC-99
abstract
The study encloses the control of eventual outgrowth of new pathogenic bacteria, e.g. Listeria monocytogenes, Campylobacter jejuni and Yesinia enterocolitica in foods that are preserved by use of new preservation methods (chemical preservation, modified atmosphere packaging, preservation with natural antimicrobial substances and new fermentations).