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Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis
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Estimation of Campylobacter prevalence and culture methods sensitivity in adsence of a gold-standard detection method: a statistical modelling helper
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The choice of detection method could bias Campylobacter testing results, experience with chicken meat preparations
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Belgium-wide survey of Campylobacter spp. contamination in chicken meat preparations: baseline data
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Prevalence and quantification of Campylobacter jejuni and C. coli in chicken meat preparations across Belgium
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Horses for courses: the choice of detection method could bias Campylobacter testing results: experience with chicken meat preparations
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Evaluation of a chromogenic-like medium (CampyFood ID Agar) for detection of Campylobacter in naturally contaminated chicken meats
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Application of a Bayesian modelling approach to Campylobacter survey data could help the prediction of true prevalence in absence of a gold-standard detection method
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Processing practices contributing to variability in Campybacter contamination in Belgian chicken meat preparations
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Presence of chicken skin, freezing effect, and producers' capacity are important determinates of Campylobacter contamination in Belgian chicken meat preparations