Ghent University Academic Bibliography

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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Simbarashe Samapundo (UGent) , Ilse de Baenst (UGent) , M. Aerts, Margo Cnockaert (UGent) , Frank Devlieghere (UGent) and Peter Vandamme (UGent)

(2019) FOOD MICROBIOLOGY. 81. p.40-50
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- Journal Article
- A1
Preparation and antimicrobial characterization of silver-containing packaging materials for meat

Lotta Kuuliala (UGent) , Tiina Pippuri, Jenni Hultman, Sanna-Maarit Auvinen, Kari Kolppo, Timo Nieminen, Matti Karp, Johanna Björkroth, Jurkka Kuusipalo and Elina Jääskeläinen

(2015) FOOD PACKAGING AND SHELF LIFE. 6. p.53-60
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Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014

Vasileios Pothakos (UGent) , Bernard Taminiau, Geert Huys (UGent) , Carine Nezer, Georges Daube and Frank Devlieghere (UGent)

(2014) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 191. p.157-163
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Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)

(2014) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 185. p.7-16
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

Vasileios Pothakos (UGent) , Simbarashe Samapundo (UGent) and Frank Devlieghere (UGent)

(2012) FOOD MICROBIOLOGY. 32(2). p.437-443

Academic Bibliography

Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Preparation and antimicrobial characterization of silver-containing packaging materials for meat

Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014

Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

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