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Imca Sampers

112 Resultaten

2021

Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion

Caian HeImca SampersDavy Van de WalleKoen DewettinckKatleen Raes

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of temperature, material, slope and strain on Listeria monocytogenes biofilms

Tessa TuytschaeverChristine FailleKatleen RaesImca Sampers

Influence of virgin coconut oil on the inhibitory effect of emulsion-based edible coatings containing cinnamaldehyde against the growth of Colletotrichum gloeosporioides (Glomerella cingulata)

Asep Wawan PermanaImca SampersPaul Van der Meeren

A1 Artikel in een tijdschrift in FOOD CONTROL

Isolation of pectin from clementine peel : a new approach based on green extracting agents of citric acid/sodium citrate solutions

Caian HeImca SampersKatleen Raes

A1 Artikel in een tijdschrift in ACS SUSTAINABLE CHEMISTRY & ENGINEERING

Pesticide residues in (treated) wastewater and products of Belgian vegetable- and potato processing companies

Akram SayedMichael ChysJasmine De RopLiliane GoeteynPieter SpanogheImca Sampers

A1 Artikel in een tijdschrift in CHEMOSPHERE

Potential application of pectins, isolated dietary fibers from agro-industrial byproducts, to encapsulate and protect probiotics

Caian HeKatleen RaesImca Sampers

2020

Dietary fiber concentrates recovered from agro-industrial by-products : functional properties and application as physical carriers for probiotics

Caian HeImca SampersKatleen Raes

A1 Artikel in een tijdschrift in FOOD HYDROCOLLOIDS

Formulation, characterization, and application of colloidal dispersions of essential oils

Ali Sedaghat DoostPaul Van der MeerenImca Sampers

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Konstantinos KoutsoumanisAvelino Alvarez‐OrdóñezDeclan BoltonSara Bover‐CidMarianne ChemalyRobert DaviesAlessandra De CesareLieve HermanFriederike HilbertRoland LindqvistMaarten NautaLuisa PeixeGiuseppe RuMarion SimmonsPanagiotis SkandamisElisabetta SuffrediniKieran JordanImca SampersMartin WagnerMaria Teresa Da Silva FelicioMarios GeorgiadisWiny MessensOlaf Mosbach‐SchulzAna Allende

A1 Artikel in een tijdschrift in EFSA Journal

2019

A review on influencing factors on the minimum inhibitory concentration of essential oils

Elien Van de VelImca SampersKatleen Raes

A1 Artikel in een tijdschrift in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce

Celine Vanden AbeeleKatleen RaesImca Sampers

A1 Artikel in een tijdschrift in JOURNAL OF FOOD BIOCHEMISTRY

Occurence and characterisation of biofilms in drinking water systems of broiler houses

Sharon MaesThijs VackierSon Nguyen HuuMarc HeyndrickxHans SteenackersImca SampersKatleen RaesAlex VerplaetseKoen De Reu

A1 Artikel in een tijdschrift in BMC MICROBIOLOGY

The influence of Tween-80 concentration on the droplet size and dissolved concentration of essential oil compounds

Elien Van de VelImca SampersKatleen Raes

The use of redox potential to estimate free chlorine in fresh produce washing operations : possibilities and limitations

Sam Van HauteBin ZhouYaguang LuoImca SampersMartijn VanhaverbekePatricia Millner

A1 Artikel in een tijdschrift in POSTHARVEST BIOLOGY AND TECHNOLOGY

2018

Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?

Sam Van HauteY LuoImca SampersL MeiZ TengB ZhouER BornhorstQ WangP Millner

A1 Artikel in een tijdschrift in POSTHARVEST BIOLOGY AND TECHNOLOGY

Emulsion characteristics explaining the effect of Tween-80 on the antimicrobial activity of essential oil compounds

Elien Van de VelImca SampersLorenz De NeveQuenten DenonPaul Van der MeerenKatleen Raes

Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone

Zijin ZhouSophie ZuberFrédérique CantergianiImca SampersFrank DevlieghereMieke Uyttendaele

A2 Artikel in een tijdschrift in FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

2017

Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing : disinfectant demand, disinfection efficiency, and chlorite formation

Sam Van HauteIngun TrylandCarlos EscuderoMichiel VannesteImca Sampers

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon

Sam Van HauteKatleen RaesFrank DevlieghereImca Sampers

A1 Artikel in een tijdschrift in FOOD PACKAGING AND SHELF LIFE

Evaluation of two surface sampling methods for microbiological and chemical analyses to assess the presence of biofilms in food companies

Sharon MaesSon NguyenMarc HeyndrickxStephanie Van WeyenbergHans SteenackersAlex VerplaetseThijs VackierImca SampersKatleen RaesKoen De Reu

A1 Artikel in een tijdschrift in JOURNAL OF FOOD PROTECTION

Modelling of E. coli inactivation by chlorine dioxide in irrigation water

Francisco López-GálvezImca SampersMaría I GilAna Allende

A1 Artikel in een tijdschrift in AGRICULTURAL WATER MANAGEMENT

The effect of heat shock on browning-related enzyme activity in lettuce

Celine Vanden AbeeleKatleen RaesImca Sampers

2016

Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water

Anh Ngoc Tong ThiImca SampersSam Van HauteSimbarashe SamapundoBruno De MeulenaerMarc HeyndrickxFrank Devlieghere

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling the growth of Salmonella spp. and Escherichia coli O157 on lettuce

Olivier VeysSusana de Oliveira EliasImca SampersEduardo César Tondo

The antimicrobial activity of selected essential oil compounds on Staphylococcus aureus and Escherichia coli

Elien Van de VelImca SampersEbru GözeticiAnse Saint-GermainKatleen Raes

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products

Sam Van HauteKatleen RaesPaul Van der MeerenImca Sampers

A1 Artikel in een tijdschrift in FOOD CONTROL

Verlenging van houdbaarheid : toevoegen essentiële oliën aan vlees- en vismarinades

2015

Agricultural and management practices and bacterial contamination in greenhouse versus open field lettuce production

Kevin HolvoetImca SampersMarleen SeynnaeveLiesbeth JacxsensMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability

Sam Van HauteMieke UyttendaeleImca Sampers

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company

Anh Ngoc Tong ThiImca SampersSam Van HauteSimbarashe SamapundoBinh Ly NguyenMarc HeyndrickxFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water

Jennifer BanachImca SampersSam Van HauteIne van der Fels-Klerx

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

Interference of the polymeric material of swabs with the quantification of extracellular polymeric substances in biofilm samples

Elien Van de VelImca SampersAnnatachja De GrandeSon NguyenKatleen Raes

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid

Sam Van HauteFrancisco López-GálvezVicente M Gómez-LópezMarkus ErikssonFrank DevlieghereAnna AllendeImca Sampers

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid

Sam Van HauteFrancisco Lopez GalvezVicente M Gómez-LópezMarkus ErikssonFrank DevlieghereAna AllendeImca Sampers

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production

Mieke UyttendaeleLee-Ann JaykusPhilip AmoahAlessandro ChiodiniDavid CunliffeLiesbeth JacxsensKevin HolvoetLise KorstenMathew LauPeter McClureGertjan MedemaImca SampersPratima Rao Jasti

A1 Artikel in een tijdschrift in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Multiplex real-time PCR and culture methods for detection of Shiga toxin-producing Escherichia coli and Salmonella Thompson in strawberries, a lettuce mix and basil

Stefanie DelbekeSiele CeuppensKevin HolvoetE SamuelsImca SampersMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Risk factors for Salmonella, Shiga toxin-producing Escherichia coli and Campylobacter occurrence in primary production of leafy greens and strawberries

Siele CeuppensGro S JohannessenAna AllendeEduardo César TondoFouad El-TahanImca SampersLiesbeth JacxsensMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

Selection criteria for water disinfection techniques in agricultural practices

Sam Van HauteImca SampersLiesbeth JacxsensMieke Uyttendaele

A1 Artikel in een tijdschrift in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of marinade with essential oils on the microbial shelf life of fish and meat

Sam Van HauteKatleen RaesPaul Van der MeerenImca Sampers

The use of essential oils in marinade to extend the microbial shelf life of fish and meat

Sam Van HauteKatleen RaesPaul Van der MeerenImca Sampers

Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency

Sam Van HauteIngun TrylandAlexander VeysImca Sampers

A1 Artikel in een tijdschrift in FOOD CONTROL

2014

Bacterial safety of lettuce in primary production and fresh-cut processing industry

Kevin HolvoetMieke UyttendaeleImca Sampers

Desinfectie waswater gesneden groenten: onderzoeksresultaten Veg-i-Trade naar fysieke en chemische middelen

Sam Van HauteImca Sampers

Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process

Kevin HolvoetAnn De KeuckelaereImca SampersSam Van HauteAmbroos StalsMieke Uyttendaele

A1 Artikel in een tijdschrift in FOOD CONTROL

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

Kevin HolvoetImca SampersMarleen SeynnaeveMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Strategies for disinfection of fresh produce wash water

Sam Van HauteMieke UyttendaeleImca Sampers

2013

Antimicrobial effect of essential oils applied in water towards pathogenic and spoilage microorganisms: screening and MIC determination

Kristof Vande GinsteKatleen RaesImca Sampers

Antimicrobial resistance in E. coli isolated from lettuce, irrigation water and soil

Kevin HolvoetImca SampersBenedicte CallensJeroen DewulfMieke Uyttendaele

Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water

Sam Van HauteIngun TrylandImca Sampers

Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water

Sam Van HauteIngun TrylandImca Sampers

Food safety issues in fresh produce: bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Sigrid Van BoxstaelIhab HabibLiesbeth JacxsensMelanie De VochtLeen BaertEvelien Van de PerreAndreja RajkovicFrancisco Lopez GalvezImca SampersPieter SpanogheBruno De MeulenaerMieke Uyttendaele

A1 Artikel in een tijdschrift in FOOD CONTROL

Longitudinal bacterial survey of lettuce production in Belgium

Kevin HolvoetImca SampersLiesbeth JacxsensMieke Uyttendaele

Modelling chlorine disinfection for fresh-cut lettuce wash water processes

Sam Van HauteImca SampersKevin HolvoetMieke Uyttendaele

Moderate prevalence of antimicrobial resistance in Escherichia coli isolates from lettuce, irrigation water, and soil

Kevin HolvoetImca SampersBenedicte CallensJeroen DewulfMieke Uyttendaele

A1 Artikel in een tijdschrift in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snap peas

Sam Van HauteImca SampersMieke Uyttendaele

Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps

Sam Van HauteMieke UyttendaeleImca Sampers

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing

Sam Van HauteImca SampersKevin HolvoetMieke Uyttendaele

A1 Artikel in een tijdschrift in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Veg-i-Trade: met ambitie voor water… en meer

Veg-i-Trade: onderzoek bijna afgerond: een voorproefje van de resultaten...

Els JonckheereImca Sampers

2012

Can phenolic acids act as antimicrobial compounds against antibiotic resistant Salmonella strains?

Imca SampersKatelijne DierickKatleen Raes

Chlorine as lettuce wash water disinfectant with respect to the physicochemical quality and the chemical quality

Sam Van HauteImca SampersKevin HolvoetMieke Uyttendaele

Insight into the prevalence and distribution of microbial contamination to evaluate water management in the fresh produce processing industry

Kevin HolvoetLiesbeth JacxsensImca SampersMieke Uyttendaele

A1 Artikel in een tijdschrift in JOURNAL OF FOOD PROTECTION

Phenolic acids as antimicrobial compounds against antibiotic resistant Salmonella strains

Imca SampersKatelijne DierickKatleen Raes

Potential cross-contamination of E. coli between lettuce and wash water simulating an industrial fresh-cut lettuce wash process

Kevin HolvoetImca SampersSam Van HauteLiesbeth JacxsensMieke Uyttendaele

Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations in Belgium

Imca SampersMieke UyttendaeleAnn Dumoulin

Retail to fork quantitative risk assessment of Campylobacter in poultry meat preparations in Belgium using country specific baseline data and consumption survey

Imca SampersLiesbeth JacxsensGerman AV NinoIhab HabibAnnemie H GeeraerdAnn DumoulinMieke Uyttendaele

Retail to fork quantitative risk assessment of Campylobacter in poultry meat preparations in Belgium using country specific baseline data and consumption survey

Imca SampersLiesbeth JacxsensIhab HabibGerman VasquezAnnemie GeeraerdAnn DumoulinMieke Uyttendaele

Sampling to gain insight into the microbial contamination with VTEC, Salmonella and E. coli during primary production of lettuce in Belgium

Kevin HolvoetImca SampersMarleen SeynnaeveLiesbeth JacxsensMieke Uyttendaele

Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants

Imca SampersHajime ToyofukuPieternel LuningMieke UyttendaeleLiesbeth Jacxsens

A1 Artikel in een tijdschrift in FOOD CONTROL

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

Imca SampersDirk BerkvensLiesbeth JacxsensMaria-Cristina CiocciAnn DumoulinMieke Uyttendaele

A1 Artikel in een tijdschrift in FOOD CONTROL

Use of biopolymers and rapid sand filtration as physicochemical reconditioning technique for vegetable washing processes

Sam Van HauteImca SampersKristof Van BelleghemMieke Uyttendaele

2011

Electrospun nanofiber membranes functionalized with antibacterial particles

Annelies GoethalsNele DaelsImca SampersKaren De ClerckStijn Van Hulle

Functionalised nanofibre membranes for water filtration

Annelies GoethalsNele DaelsImca SampersKaren De ClerckStijn Van Hulle

Horticultural assessment scheme: insight in prevalence and distribution of microbial contamination to evaluate water management in fresh produce processing industry

Kevin HolvoetLiesbeth JacxsensImca SampersMieke Uyttendaele

Potential of a functionalised nanofibre microfiltration membrane as an antibacterial water filter

Nele DaelsSander De VriezeImca SampersBjorge DecosterePhilippe WestbroekAnn DumoulinPascal DejansKaren De ClerckStijn Van Hulle

A1 Artikel in een tijdschrift in DESALINATION

Selection criteria for implementing water disinfection techniques in agricultural practices

Sam Van HauteImca SampersLiesbeth JacxsensMieke Uyttendaele

Selection criteria for water disinfection techniques in agricultural practices

Sam Van HauteImca SampersMieke Uyttendaele

Simulation of an industrial fresh-cut produce wash process to gain insight in the water management

Kevin HolvoetImca SampersLiesbeth JacxsensMieke Uyttendaele

2010

A quantitative study to the microbial safety performance of implemented food safety management systems in Europe

Luning PieternelLiesbeth JacxsensImca SampersK KirezievaJordi RoviraMieke Uyttendaele

Fresh produce puts safety first

Mieke UyttendaeleLiesbeth JacxsensImca SampersPieternel Luning

A4 Artikel in een tijdschrift in INTERNATIONAL INNOVATION

Horticultural assessment scheme in the fresh produce chain

Kevin HolvoetImca SampersLiesbeth JacxsensMieke Uyttendaele

Horticultural assessment scheme in the fresh produce chain

Kevin HolvoetImca SampersLiesbeth JacxsensMieke Uyttendaele

Performance assessment of functionalized electrospun nanofibres for removal of pathogens

Nele DaelsSander De VriezeImca SampersBjorge DecosterePhilippe WestbroekAnn DumoulinPascal DejansKaren De ClerckStijn Van Hulle

Performance assessment of functionalized electrospun nanofibres for removal of pathogens

Nele DaelsSander De VriezeImca SampersBjorge DecosterePhilippe WestbroekAnn DumoulinPascal DejansKaren De ClerckStijn Van Hulle

Performance assessment of functionalized electrospun nanofibres for removal of pathogens

Nele DaelsSander De VriezeImca SampersBjorge DecosterePhilippe WestbroekAnn DumoulinPascal DejansKaren De ClerckStijn Van Hulle

Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination

Imca SampersLiesbeth JacxsensPieternel LuningWillem MarcelisAnn DumoulinMieke Uyttendaele

A1 Artikel in een tijdschrift in JOURNAL OF FOOD PROTECTION

Performance of the food safety management system and the microbial performance of poultry processing using a diagnostic instrument and a microbial assessment scheme

Imca SampersLiesbeth JacxsensPieternel LuningWillem MarcelisAnn DumoulinMieke Uyttendaele

Semi-quantitative study to evaluate the performance of HACCP-based food safety management systems in dairy processing plants in Japan

Hajime ToyofukuImca SampersLiesbeth JacxsensPieternel LuningAnn DumoulinMieke Uyttendaele

Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment

Imca SampersIhab HabibLieven De ZutterAnn DumoulinMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The performance of food safety management systems in poultry processing using a microbial assessment scheme and a diagnostic instrument

Imca SampersLiesbeth JacxsensPieternel LuningWillem MarcelisAnn DumoulinMieke Uyttendaele

2009

Campylobacter contamination in relation to the microbial performance of food safety management systems in poultry processing using microbial assessment scheme and diagnostic instrument

Imca SampersLiesbeth JacxsensPA LuningWouter MarcelisAnn DumoulinMieke Uyttendaele

Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth

Vicky JassonImca SampersNadine BotteldoornFrancisco Lopez-GalvezLeen BaertSarah DenayerAndreja RajkovicIhab HabibLieven De ZutterJohan DebevereMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ESBL producing E. coli interfering in the detection of Campylobacter spp. from chicken meat preparations in Belgium

Vicky JassonImca SampersN BotteldoornF López-GálvezLeen BaertSara DenayerAndreja RajkovicIhab HabibLieven De ZutterJohan DebevereMieke Uyttendaele

Voedingsgerelateerd onderzoek en dienstverlening

Katleen RaesImca SampersChristophe WilleJan De Smet

2008

A Bayesian modelling framework to estimate Campylobacter prevalence and culture methods sensitivity: application to a chicken meat survey in Belgium

Ihab HabibImca SampersMieke UyttendaeleLieven De Zutter

A1 Artikel in een tijdschrift in JOURNAL OF APPLIED MICROBIOLOGY

Application of a Bayesian modelling approach to Campylobacter survey data could help the prediction of true prevalence in absence of a gold-standard detection method

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Baseline data from a Belgium-wide survey of Campylobacter species contamination in chicken meat preparations and considerations for a reliable monitoring program

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

A1 Artikel in een tijdschrift in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Belgium-wide survey of Campylobacter spp. contamination in chicken meat preparations: baseline data

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Estimation of Campylobacter prevalence and culture methods sensitivity in adsence of a gold-standard detection method: a statistical modelling helper

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Evaluation of a chromogenic-like medium (CampyFood ID Agar) for detection of Campylobacter in naturally contaminated chicken meats

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Horses for courses: the choice of detection method could bias Campylobacter testing results: experience with chicken meat preparations

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Performance characteristics and estimation of measurement uncertainty of three plating procedures for Campylobacter enumeration in chicken meat

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

Presence of chicken skin, freezing effect, and producers' capacity are important determinates of Campylobacter contamination in Belgian chicken meat preparations

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Prevalence and quantification of Campylobacter jejuni and C. coli in chicken meat preparations across Belgium

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations

Imca SampersIhab HabibDirk BerkvensAnn DumoulinLieven De ZutterMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Processing practices contributing to variability in Campybacter contamination in Belgian chicken meat preparations

Imca SampersIhab HabibJamal KussagaLieven De ZutterDirk BerkvensLiesbeth JacxsensP LuningWouter MarcelisMieke Uyttendaele

The choice of detection method could bias Campylobacter testing results, experience with chicken meat preparations

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

2007

Belgium-wide survey of Campylobacter spp. contamination in chicken meat preparations: preliminary baseline data and processing practices contributing to the risk profile

Imca SampersIhab HabibJ GousseauDirk BerkvensLieven De ZutterMieke Uyttendaele

Evaluation of certain processing practices affecting Campylobacter spp. contamination in chicken meat preparations: a case from Belgian survey

Ihab HabibImca SampersMieke UyttendaeleI BerkvensLieven De Zutter

Evaluation of performance and measurement uncertainty of three plating media for campylobacter spp. enumeration

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Multilevel intra-laboratory evaluation of performance and measurement uncertainty of three plating media for Campylobacter quantification

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Prevalence and quantitative analysis of Campylobacter spp. in Belgian poultry meat preparations

Imca SampersIhab HabibJosefien GousseauDirk BerkvensLieven De ZutterMieke Uyttendaele