Show
Sort by
-
A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
-
On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media
-
Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives
-
- Journal Article
- A1
- open access
Inactivation of murine Norovirus 1 and Bacteroides fragilis phage B40-8 by mesophilic and thermophilic anaerobic digestion of pig slurry
-
Microbiologische richtwaarden & wettelijke microbiologische criteria
(2010) -
Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, a(w) and acetic acid
-
Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water
-
Reported foodborne outbreaks due to noroviruses in Belgium: the link between food and patient investigations in an international context
-
Kinetics of resuscitation and growth of L. monocytogenes as a tool to select appropriate enrichment conditions as a prior step to rapid detection methods
-
- Journal Article
- A1
- open access
Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces
-
The efficacy of preservation methods to inactivate foodborne viruses
-
Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
-
Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity
-
Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium
-
Comparison of enrichment conditions for rapid detection of low numbers of sublethally injured Escherichia coli O157 in food
-
ESBL producing E. coli interfering in the detection of Campylobacter spp. from chicken meat preparations in Belgium
-
Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth
-
Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment
-
- Journal Article
- A1
- open access
Detection of murine norovirus 1 by using plaque assay, transfection assey, and real-time reverse transcription-PCR before and after heat exposure
-
Norovirus detection in food-borne outbreaks: linking food and patient investigations