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Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
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- Journal Article
- A1
- open access
Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips
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- Journal Article
- A1
- open access
Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients
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- Journal Article
- A1
- open access
Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries
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Robustness of fermented carrot juice against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7
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Technological and microbiological evaluation of different storage conditions of par-baked bread
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Monitoring of hygiene in institutional kitchens in Belgium
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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Coagulase-negative Staphylococcus species in bulk milk : prevalence, distribution, and associated subgroup- and species-specific risk factors
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Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam
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Selection criteria for water disinfection techniques in agricultural practices
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Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables
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Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti
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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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Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production
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Current performance of food safety management systems of dairy processing companies in Tanzania
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Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies
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Performance of safety management systems in Spanish food service establishments in view of their context characteristics
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- Journal Article
- A1
- open access
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps
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Context factors affecting design and operation of food safety management systems in the fresh produce chain
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- Journal Article
- A1
- open access
Assessment of food safety management systems in the global fresh produce chain
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
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Modeling logistic performance in quantitative microbial risk assessment
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Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination
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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