Show
Sort by
-
Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide
-
- Journal Article
- A1
- open access
In vitro and in vivo antimicrobial activity of cinnamaldehyde and derivatives towards the intestinal bacteria of the weaned piglet
-
Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin : Salmonella Typhimurium inactivation and physicochemical quality
-
- Journal Article
- A1
- open access
Immunopeptidomics for next-generation bacterial vaccine development
-
Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces
-
- Journal Article
- A1
- open access
Ring finger protein 213 assembles into a sensor for ISGylated proteins with antimicrobial activity
-
- Journal Article
- A1
- open access
Guidance on date marking and related food information : part 2 (food information)
-
Supercritical CO2 drying of red bell pepper
-
Alfa-1-antitrypsin deficiency : a predisposing factor leading to invasive infections?
-
A review on influencing factors on the minimum inhibitory concentration of essential oils
-
- Journal Article
- A1
- open access
Detailed evaluation of data analysis tools for subtyping of bacterial isolates based on whole genome sequencing : Neisseria meningitidis as a proof of concept
-
Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage
-
Attitudes and opinions of the abattoir sector toward the control and prevention of microbiological foodborne pathogens
-
- Journal Article
- A1
- open access
Synergistic interactions in microbial biofilms facilitate the establishment of opportunistic pathogenic fungi in household dishwashers
-
Quantitative microbial exposure modelling as a tool to evaluate the impact of contamination level of surface irrigation water and seasonality on fecal hygiene indicator E. coli in leafy green production
-
- Journal Article
- A1
- open access
Infection reveals a modification of SIRT2 critical for chromatin association
-
Attenuation of cGAS-STING signaling is mediated by a p62/SQSTM1-dependent autophagy pathway activated by TBK1
-
The performance of food safety management systems in the raspberries chain
-
Artisanal Italian salami and soppresse : identification of control strategies to manage microbiological hazards
-
Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
-
In vitro and in vivo studies on the antimicrobial effect of lactoferrin against Escherichia coli O157:H7
-
- Journal Article
- A1
- open access
Biofilm formation by Clostridium ljungdahlii is induced by sodium chloride stress : experimental evaluation and transcriptome analysis
-
Quantitative contamination assessment of Escherichia coli in baby spinach primary production in Spain : effects of weather conditions and agricultural practices
-
- Journal Article
- A2
- open access
Proteogenomics in aid of host-pathogen interaction studies : a bacterial perspective
-
Evaluation of two surface sampling methods for microbiological and chemical analyses to assess the presence of biofilms in food companies
-
Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops
-
- Journal Article
- A1
- open access
Relevance of microbial finished product testing in food safety management
-
Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere
-
Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture
-
Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach
-
Performance of drying technologies to ensure microbial safety of dried fruits and vegetables
-
- Journal Article
- A1
- open access
Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
-
Bacterial intestinal superinfections in inflammatory bowel diseases beyond Clostridum difficile
-
- Journal Article
- A1
- open access
Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water
-
- 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
-
A review of the microbiological hazards of dairy products made from raw milk
-
Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips
-
Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil and other leafy greens during storage
-
Low temperature and modified atmosphere: hurdles for antibiotic resistance transfer?
-
Concerted activation of the AIM2 and NLRP3 inflammasomes orchestrates host protection against Aspergillus infection
-
- Conference Paper
- P1
- open access
The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses : a systematic review
-
A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches
-
Microbiological safety and quality aspects of the short supply chain SWOT analysis of the Belgian case study
-
Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment
-
Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process
-
Microbiological quality and safety assessment of the Rwandan milk and dairy chain
-
Challenges in performance of food safety management systems : a case of fish processing companies in Tanzania
-
Evaluation of the microbiological safety and quality of Vietnamese Pangasius hypophthalmus during processing by a microbial assessment scheme in combination with a self-assessment questionnaire
-
- Journal Article
- A1
- open access
Reactive oxygen species regulate caspase-11 expression and activation of the non-canonical NLRP3 inflammasome during enteric pathogen infection
-
An educationally inspired illustration of two-dimensional Quantitative Microbiological Risk Assessment (QMRA) and sensitivity analysis
-
- Journal Article
- A1
- open access
Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: implications for food safety
-
Metallothionein and stress combine to affect multiple organ systems
-
- Journal Article
- A1
- open access
A qPCR assay to detect and quantify Shiga toxin-producing E. coli (STEC) in cattle and on farms : a potential predictive tool for STEC culture-positive farms
-
Effect of serogroup, surface material and disinfectant on biofilm formation by avian pathogenic Escherichia coli
-
Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods
-
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
-
- Journal Article
- A1
- open access
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps
-
Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers
-
Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract
-
Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
-
Assessment of the microbial safety and quality of cooked chilled foods and their production process
-
Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
-
Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production
-
Raw or heated cow milk consumption: review of risks and benefits
-
Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
-
Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing
-
Receptor interacting protein kinase 2-mediated mitophagy regulates inflammasome activation during virus infection
-
The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium
-
Screening of commercial and pecan shell–extracted liquid smoke agents as natural antimicrobials against foodborne pathogens
-
Analysis of intracellular pH in Escherichia coli O157:H7 to determine the effect of chlorine dioxide decontamination
-
Heat inactivation of Escherichia coli K12 MG1655: effect of microbial metabolites and acids in spent medium
-
A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
-
NLRP6 negatively regulates innate immunity and host defence against bacterial pathogens
-
Measuring the perceived pressure and stakeholders' response that may impact the status of the safety of the food chain in Belgium
-
Companies' opinions and acceptance of Global Food Safety Initiative benchmarks after implementation
-
Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)
-
Hierarchical Bayesian analysis of censored microbiological contamination data for use in risk assessment and mitigation
-
Modulation of inflammasome pathways by bacterial and viral pathogens
-
The inflammasome adaptor ASC regulates the function of adaptive immune cells by controlling Dock2-mediated Rac activation and actin polymerization
-
A tool to diagnose context riskiness in view of food safety activities and microbiological safety output
-
Sensitivity analysis of a two-dimensional quantitative microbiological risk assessment: keeping variability and uncertainty separated
-
Emerging inflammasome effector mechanisms
-
The challenge of merging food safety diagnostic needs with quantitative PCR platforms
-
On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media
-
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon
-
The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii
-
A concurrent diagnosis of microbiological food safety output and food safety management system performance: cases from meat processing industries
-
- Conference Paper
- P1
- open access
Heat adaptation of Escherichia coli K12: effect of acid and glucose
-
Quantification methods for Bacillus cereus vegetative cells and spores in the gastrointestinal environment
-
On the selection of relevant environmental factors to predict microbial dynamics in solidified media
-
Sampling strategy, occurrence and diversity of free-living protozoa in domestic refrigerators
-
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
-
Survival of lactic acid and chlorine dioxide treated campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
-
Estimating distributions out of qualitative and (semi)quantitative microbiological contamination data for use in risk assessment
-
Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
-
Alternative microbial methods: an overview and selection criteria
-
Limited genetic diversity and gene expression differences between egg- and non-egg-related Salmonella Enteritidis strains
-
Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms
-
Kinetics of resuscitation and growth of L. monocytogenes as a tool to select appropriate enrichment conditions as a prior step to rapid detection methods
-
Comparative toxicity of chlorine and peracetic acid in the biofouling control of Mytilopsis leucophaeata and Dreissena polymorpha embryos (Mollusca, Bivalvia)
-
Laboratory efforts to eliminate contamination problems in the real-time RT-PCR detection of noroviruses
-
Chlorine dioxide for minimally processed produce preservation: a review
-
Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
-
In vitro characterisation of the antimicrobial activity of selected essential oil components and binary combinations against the pig gut flora
-
Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization
-
Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth
-
Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
-
Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere
-
Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
-
Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 degrees C
-
Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
-
Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce
-
Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing
-
Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces
-
Inactivation model equations and their associated parameter values obtained under static acid stress conditions cannot be used directly for predicting inactivation under dynamic conditions
-
Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art
-
Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water
-
Interleukin‐12p70-dependent interferon‐γ production is crucial for resistance in African trypanosomiasis
-
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham
-
The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A
-
In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products
-
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
-
The actin cytoskeleton in normal and pathological cell motility
-
The bactericidal effect and chemical reactions of acidified nitrite under conditions simulating the stomach
-
Influence of dissolved carbon dioxide on the growth of spoilage bacteria
-
Identification and detection of Bacillus sporothermodurans spores in 1, 10, and 100 milliliters of raw milk by PCR