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- 2016
- 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
- The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g
- Discriminative power of Campylobacter phenotypic and genotypic typing methods
- Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops
- Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda
- A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses
- 2015
- Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
- Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin-producing Escherichia coli contamination