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Multilevel intra-laboratory evaluation of performance and measurement uncertainty of three plating media for Campylobacter quantification
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Prevalence and quantitative analysis of Campylobacter spp. in Belgian poultry meat preparations
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Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium
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Isolation and characterization of enterohaemorrhagic Escherichia coli O157: H7 from cattle in Belgium and Poland.
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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.