Ghent University Academic Bibliography

Show Sort by

Your filters: cql: keyword exact "spp." cql: author exact 801000883868 or (type exact bookEditor and editor exact 801000883868)

Add to list
Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter

Wauter Biasino, Lieven De Zutter (UGent) , Wesley Mattheus, Sophie Bertrand, Mieke Uyttendaele (UGent) and Inge Van Damme

(2018) FOOD MICROBIOLOGY. 70. p.192-199
Add to list
Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach

Tomasz Seliwiorstow (UGent) , Julie Baré (UGent) , Inge Van Damme, Ignacio Gisbert Algaba (UGent) , Mieke Uyttendaele (UGent) and Lieven De Zutter (UGent)

(2016) JOURNAL OF FOOD PROTECTION. 79(6). p.896-901
Add to list
Campylobacter carcass contamination throughout the slaughter process of Campylobacter-positive broiler batches

Tomasz Seliwiorstow (UGent) , Julie Baré (UGent) , Inge Van Damme, Mieke Uyttendaele (UGent) and Lieven De Zutter (UGent)

(2015) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 194. p.25-31
Add to list
Comparison of sample types and analytical methods for the detection of highly Campylobacter colonized broiler flocks at different stages in the poultry meat production chain

Tomasz Seliwiorstow (UGent) , Alexandra Duarte (UGent) , Julie Baré (UGent) , Nadine Botteldoorn, Katelijne Dierick, Mieke Uyttendaele (UGent) and Lieven De Zutter (UGent)

(2015) FOODBORNE PATHOGENS AND DISEASE. 12(5). p.399-405
Add to list
Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking

Anna Roccato (UGent) , Mieke Uyttendaele (UGent) , Veronica Cibin, Federica Barrucci, Veronica Cappa, Paola Zavagnin, Alessandra Longo and Antonia Ricci

(2015) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 197. p.1-8
Add to list
Effect of exposure to stress conditions on propidium monoazide (PMA)-qPCR based Campylobacter enumeration in broiler carcass rinses

Alexandra Duarte (UGent) , Nadine Botteldoorn, Wim Coucke, Sarah Denayer, Katelijne Dierick and Mieke Uyttendaele (UGent)

(2015) FOOD MICROBIOLOGY. 48. p.182-190
Add to list
- Journal Article
- A1
- open access
Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

Xiang Wang (UGent) , Evy Lahou (UGent) , Elien De Boeck (UGent) , Frank Devlieghere (UGent) , Annemie Geeraerd and Mieke Uyttendaele (UGent)

(2015) FRONTIERS IN MICROBIOLOGY. 6.
Add to list
Evaluation of a new chromogenic medium for direct enumeration of Campylobacter in poultry meat samples

Tomasz Seliwiorstow (UGent) , Julie Baré (UGent) , Bavo Verhaegen (UGent) , Mieke Uyttendaele (UGent) and Lieven De Zutter (UGent)

(2014) JOURNAL OF FOOD PROTECTION. 77(12). p.2111-2114
Add to list
Variation in Campylobacter distribution on different sites of broiler carcasses

Julie Baré (UGent) , Mieke Uyttendaele (UGent) , Ihab Habib (UGent) , Orily Depraetere (UGent) , Kurt Houf (UGent) and Lieven De Zutter (UGent)

(2013) FOOD CONTROL. 32(1). p.279-282
Add to list
Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis

Imca Sampers (UGent) , Dirk Berkvens (UGent) , Liesbeth Jacxsens (UGent) , Maria-Cristina Ciocci (UGent) , Ann Dumoulin (UGent) and Mieke Uyttendaele (UGent)

(2012) FOOD CONTROL. 26(2). p.293-299

Academic Bibliography

Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter

Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach

Campylobacter carcass contamination throughout the slaughter process of Campylobacter-positive broiler batches

Comparison of sample types and analytical methods for the detection of highly Campylobacter colonized broiler flocks at different stages in the poultry meat production chain

Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking

Effect of exposure to stress conditions on propidium monoazide (PMA)-qPCR based Campylobacter enumeration in broiler carcass rinses

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

Evaluation of a new chromogenic medium for direct enumeration of Campylobacter in poultry meat samples

Variation in Campylobacter distribution on different sites of broiler carcasses

Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis

Contents

Support

Contact