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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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Absence of zoonotic hepatitis E virus infection in Flemish dairy cows
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Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer
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Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
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Quantification of the Campylobacter contamination on broiler carcasses during the slaughter of Campylobacter positive flocks in semi-industrialized slaughterhouses
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Quantification, distribution and diversity of ESBL/AmpC-producing Escherichia coli on freshly slaughtered pig carcasses
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Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
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Microbial community profiling of fresh basil and pitfalls in taxonomic assignment of enterobacterial pathogenic species based upon 16S rRNA