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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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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
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Quantification, distribution and diversity of ESBL/AmpC-producing Escherichia coli on freshly slaughtered pig carcasses
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Microbial community profiling of fresh basil and pitfalls in taxonomic assignment of enterobacterial pathogenic species based upon 16S rRNA
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Quantitative contamination assessment of Escherichia coli in baby spinach primary production in Spain : effects of weather conditions and agricultural practices
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Quantitative farm-to-fork human norovirus exposure assessment of individually quick frozen raspberries and raspberry puree
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Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
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Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account
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Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface