1 – 10 of 175
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2014
- Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: implications for food safety
- The compositional mosaic of Fusarium species and their mycotoxins in unprocessed cereals, food and feed products in Belgium
- The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
- Relationship among hygiene indicators and enteric pathogens in irrigation water, soil and lettuce and the impact of climatic conditions on contamination in the lettuce primary production
- Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
- Microbiological quality and safety assessment of lettuce production in Brazil
- Presence of Helicobacter suis on pork carcasses
- 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
- Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry