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Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk
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Evaluation of scenarios for reducing human salmonellosis through household consumption of fresh minced pork meat
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Development of a quantitative microbial risk assessment for human Salmonellosis through household consumption of fresh minced pork meat in Belgium
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Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium
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Economics of reducing Campylobacter at different levels within the Belgian poultry meat