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- 2017
- 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
- A survey on hygienic practices and their impact on the microbiological quality and safety in the Rwandan milk and dairy chain
- Quantitative farm-to-fork human norovirus exposure assessment of individually quick frozen raspberries and raspberry puree
- 2016
- Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
- Challenges in risk assessment : quantitative risk assessment
- Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach
- Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process
- Won't we scare them?: the impact of communicating uncontrollable risks on the public's perception
- Food safety, a global challenge