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Mieke Uyttendaele

Publications & Research Data

Awards & Distinctions

620 Resultaten

2026

From farm to fork : examining the differences between local and global food supply chains

Mariel Stefhanie Aybar EspinozaAnnemarie KäsbohrerMartin WagnerH.J. van der Fels-KlerxMieke UyttendaeleMarion Gottschald

A1 Journal Article in FOOD CONTROL

Microbiological survey of spontaneous vegetable fermentations : a food safety perspective

Mathis VermeerschCintia MayrAn MaesAnneleen WiemeBruno De MeulenaerPeter VandammeLiesbeth JacxsensTanja KosticMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Post-harvest variability of dominant bacterial taxa of Equilibrium Modified‐Atmosphere Packaged fresh‐cut Romaine lettuce

Thomas De BockAnneleen WiemeCharlotte PeetersPeter VandammeFrank DevlieghereMieke Uyttendaele

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

2025

A FoodSafeR perspective on emerging food safety hazards and associated risks

John F. LeslieChibundu N. EzekielMartin WagnerChris ElliottOonagh McNerneyMieke UyttendaeleWu YongningSongxue WangSheila OkothJames Lindsay et al.

A1 Journal Article in FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

A ten-year survey of bacterial pathogens in fresh, unprocessed fruits and vegetables produced, imported, or traded in the Netherlands

Thomas De BockLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Bacterial community of fresh-cut vegetables : balancing risks and benefits for all consumers

Thomas De BockMieke UyttendaeleFrank DevlieghereLiesbeth Jacxsens

Emerging and reemerging food microbial hazards

Mieke UyttendaeleThomas De BockXingchen Zhao

Bookchapter in Antimicrobial strategies in the food system : updates, opportunities, challenges

Hand in hand for a more resilient food system : a collaborative approach between life and social sciences

Charlie Van PaepeghemLiesbeth JacxsensWim VerbekePeter VlerickMieke Uyttendaele

Human pathogenic microorganisms in fresh produce production : lessons learned when plant science meets food safety

Xingchen ZhaoLeo Van OverbeekCatherine M. BurgessNicola HoldenFiona BrennanGro S. JohannessenAna AllendeMonica HöfteBart CottynJoel F. Pothier et al.

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Last-mile food delivery : a survey on delivery practices, quality and food safety aspects

Mathis VermeerschLiesbeth JacxsensMieke Uyttendaele

Microbiological hygiene and food safety assessment of urban aquaponic farming

Mathis VermeerschLiesbeth JacxsensTara BaeleInge Van DammeBavo VerhaegenNico BoonMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Resilient food safety management to anticipate on related microbiological food safety challenges.

Mathis VermeerschMieke UyttendaeleLiesbeth Jacxsens

2024

Biofilm-forming ability of Bacillus thuringiensis strains from biopesticides on polystyrene and their attachment on spinach

Xingchen ZhaoMonica HöftePieter SpanogheAndreja RajkovicMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Drivers for change : impact on food safety management systems of Belgian food business operators

Mathis VermeerschNina HommelsElla MeeusenMieke UyttendaeleIne van der Fels-KlerxLiesbeth Jacxsens

Exploring the social dimensions of microbial food safety risk governance

Charlie Van PaepeghemLiesbeth JacxsensPeter VlerickWim VerbekeMieke Uyttendaele

Exploring the social dimensions of microbial food safety risk governance

Charlie Van PaepeghemLiesbeth JacxsensWim VerbekePeter VlerickMieke Uyttendaele

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Last-mile food delivery : a survey on delivery practices, quality and food safety aspects

Mathis VermeerschLiesbeth JacxsensMieke Uyttendaele

Machine learning and imputation to characterize human norovirus genotype susceptibility to sodium hypochlorite

Allyson N. HamiltonFlor MaesGénesis Yosbeth Chávez ReyesGiselle AlmeidaDan LiMieke UyttendaeleKristen E. Gibson

A1 Journal Article in FOOD AND ENVIRONMENTAL VIROLOGY

Microbial dynamics in equilibrium modified-atmosphere packaged fresh-cut Romaine lettuce : a culturomics approach

Thomas De BockAnneleen WiemePeter VandammeFrank DevlieghereMieke Uyttendaele

Microbial dynamics in equilibrium modified-atmosphere packaged fresh-cut Romaine lettuce : a culturomics approach

Thomas De BockAnneleen WiemePeter VandammeFrank DevlieghereMieke Uyttendaele

Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market

Charlie Van PaepeghemFatima TaghlaouiAnja De Loy-HendrickxAn VermeulenFrank DevlieghereLiesbeth JacxsensMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protective cultures based on indigenous microbiota to improve safety of fresh-cut produce

Thomas De BockMathis VermeerschNeal MathuFrank DevlieghereMieke Uyttendaele

Resilient food safety management to anticipate on related microbiological food safety challenges

Mathis VermeerschMieke UyttendaeleLiesbeth Jacxsens

Salmonella prevalence in raw cocoa beans and a microbiological risk assessment to evaluate the impact of cocoa liquor processing on the reduction of Salmonella

Xingchen ZhaoLiesbeth JacxsensVesela TzenevaMichiel KokkenAnett WinklerCecile VadierNicolau de ToledoTomasz SeliwiorstowMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Soil type and associated microbiome influence chitin's growth promotion effect in lettuce

Moritz KaufmannLeilei LiChristof Van PouckeNicola RhynerCaroline De TenderMieke UyttendaeleMarc HeyndrickxCyril ZipfelJoël F. PothierBart Cottyn

A1 Journal Article in PHYTOBIOMES JOURNAL

Spontaneous vegetable fermentations : a food safety perspective

Mathis VermeerschCintia CsorbaLiesbeth JacxsensTanja KosticMieke Uyttendaele

Towards a risk-based food safety management system in the fresh produce supply chain in Da Nang, Viet Nam

Thanh Ha Thi MacThi Dong Phuong NguyenMinh Nhat DangThi To Quyen TaPauline SpagnoliMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in HELIYON

Urban aquaponic food production, a food safety perspective

Mathis VermeerschLiesbeth JacxsensMieke Uyttendaele

2023

Assessment of transcriptional reprogramming of lettuce roots in response to chitin soil amendment

Leilei LiMoritz KaufmannMoffat MakechemuChristof Van Pouckeellen de keyserMieke UyttendaeleCyril ZipfelBart CottynJoël F. Pothier

A1 Journal Article in FRONTIERS IN PLANT SCIENCE

Food safety hazard identification and characterization of Bacillus thuringiensis biopesticides applied on edible plants

Xingchen ZhaoMieke UyttendaeleAndreja RajkovicMonica HöftePieter Spanoghe

Living with viruses : informing and educating the public against alle conspiracy odds

Dominick VerscheldeHanne WindelsAndrew SimpsonMieke UyttendaeleKathy Messens

A2 Journal Article in UNIVERSITY MUSEUMS AND COLLECTIONS JOURNAL

Micro-organisms in unpasteurized spontaneously fermented vegetables, a food safety perspective

Mathis VermeerschZoraida De GraeveFrank DevlieghereLiesbeth JacxsensMieke Uyttendaele

Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

Tessa TuytschaeverLiesbeth JacxsensElien De BoeckMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients

Thomas De BockLiesbeth JacxsensFemke MaesSvenya Van MeerhaegheMarina ReygaertsMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Multi-criteria decision-making framework on process water treatment of minimally processed leafy greens

Sofie SchryversThomas De BockMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in FOOD CONTROL

Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market

Charlie Van PaepeghemFatima TaghlaouiAnja De Loy-HendrickxAn VermeulenFrank DevlieghereLiesbeth JacxsensMieke Uyttendaele

Prevalence, attachment ability and strength of the biological control agent Bacillus thuringiensis on tomato

Xingchen ZhaoMarc HendriksEmily DeleuPieter SpanogheMonica HöfteLeo van OverbeekMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Protective cultures based on indigenous microbiota to improve safety of fresh-cut produce

Thomas De BockMathis VermeerschNeal MathuFrank DevlieghereMieke Uyttendaele

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Xingchen ZhaoKatrien BegynYannick DelongieAndreja RajkovicMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

2022

Harnessing agricultural microbiomes for human pathogen control

Fiona P. BrennanBeatrix W. AlsaniusAna AllendeCatherine M. BurgessHelena MoreiraGro S. JohannessenPaula M. L. CastroMieke UyttendaelePilar TruchadoNicola J. Holden

A2 Journal Article in ISME COMMUNICATIONS

Identification and characterization of Bacillus cereus group isolates from spinach by whole genome sequencing

Xingchen ZhaoAthanasios ZervasMarc HendriksAndreja RajkovicLeo van OverbeekNiels Bohse HendriksenMieke Uyttendaele

Identification and characterization of Bacillus thuringiensis and other Bacillus cereus group isolates from spinach by whole genome sequencing

Xingchen ZhaoAthanasios ZervasMarc HendriksAndreja RajkovicLeo van OverbeekNiels Bohse HendriksenMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Romaine lettuce indigenous microbiota show potential for growth suppression of Listeria monocytogenes

Thomas De BockMathis VermeerschLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Tracking the source of Bacillus thuringiensis in spinach and tomato

Xingchen ZhaoMarc HendriksAthanasios ZervasAndreja RajkovicNiels Bohse HendriksenLeo van OverbeekMieke Uyttendaele

UV-C and heat resistance of Bacillus thuringiensis and Bacillus cereus

Xingchen ZhaoBo VandenbulckeYannick DelongieValentina GuarinoMonica HöftePieter SpanogheAndreja RajkovicMieke Uyttendaele

2021

Attachment ability and strength of Bacillus cereus and Bacillus thuringiensis on spinach leaves

Xingchen ZhaoLaurent Van den StormeMonica HöfteMieke Uyttendaele

Behavior of the biological control agent Bacillus thuringiensis subsp. aizawai ABTS-1857 and salmonella enterica on spinach plants and cut leaves

Xingchen ZhaoMarcelo Belchior Rosendo da SilvaInge Van der LindenBernadette D. G. M. FrancoMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Decontamination of fresh-cut Romaine lettuce results in increased growth potential of L. monocytogenes during cold storage

Thomas De BockLore De RidderFrank DevlieghereMieke Uyttendaele

Evaluation of B. thuringiensis-based biopesticides in the primary production of fresh produce as a food safety hazard and risk

Thomas De BockXingchen ZhaoLiesbeth JacxsensFrank DevlieghereAndreja RajkovicPieter SpanogheMonica HöfteMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Evidence-based decision making for dealing with human pathogens in the microbiome of leafy greens

Sofie SchryversThomas De BockLiesbeth JacxsensMieke Uyttendaele

Microbiological evaluation of selected plant-based foodstuffs in the framework of a neutropenic diet

Thomas De BockLiesbeth JacxsensMieke Uyttendaele

Prevalence study of presumptive Bacillus cereus from fresh to frozen spinach with the indication of using Bacillus thuringiensis biopesticides

Xingchen ZhaoLaurent Van den StormePieter SpanogheMieke Uyttendaele

Prevalence, attachment ability and strength of Bacillus cereus and Bacillus thuringiensis on tomato

Xingchen ZhaoEmily DeleuBo VandenbulckeMieke Uyttendaele

2020

Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings

Zijin ZhouSophie ZuberMatteo CampagnoliMireille MoserFrank DevlieghereMieke Uyttendaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of toxins involved in foodborne diseases caused by Gram-positive bacteria

Andreja RajkovicJelena JovanovicSilvia MonteiroMarlies DecleerMirjana AndjelkovicAstrid FoubertNatalia BeloglazovaVarvara TsillaBenedikt SasAnnemieke Madder et al.

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Robustness of fermented carrot juice against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7

Wannes Van BeeckCedric VerschuerenSander WuytsMarianne F. L. van den BroekMieke UyttendaeleSarah Lebeer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2019

Bacterial contamination of pig carcasses during slaughter and the growth potential of Yersinia enterocolitica and other foodborne pathogens under refrigeration

Wauter BiasinoMieke UyttendaeleFrank DevlieghereLieven De ZutterInge Van Damme

Behaviour of Bt ABTS-1857 as a biological control agent on spinach plants, cut leaves and spinach juice

Xingchen ZhaoMarcelo Belchior Rosendo da SilvaInge Van der LindenBernadette D. G. M. FrancoMieke Uyttendaele

Decontamination techniques for fresh and dried plant-based foods through gaseous O3, ultraviolet-C and supercritical CO2

Siméon BourdouxFrank DevlieghereAndreja RajkovicMieke Uyttendaele

Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns

Zijin ZhouSophie ZuberMatteo CampagnoliThierry PutallazFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Eleven Campylobacter species

Ihab HabibLieven De ZutterMieke Uyttendaele

Bookchapter in Food microbiology : fundamentals and frontiers

Food safety evaluation of the use of B. thuringiensis as a biological control agent in primary production of lettuce

Thomas De BockXingchen ZhaoJelena JovanovicAndreja RajkovicPieter SpanogheMonica HöfteMieke Uyttendaele

Interactions between BTa ABTS-1857 and Salmonella inoculated on spinach plants and cut leaves

Xingchen ZhaoMarcelo Belchior Rosendo da SilvaMieke Uyttendaele

Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices

Zijin ZhouMieke UyttendaeleFrank DevlieghereSophie Zuber

Methods evaluation to differentiate presumptive Bacillus cereus on butterhead lettuce

Thomas De BockJelena JovanovicAndreja RajkovicMonica HöfteMieke Uyttendaele

Microbial quality and safety of pesto, salsa, guacamole and tapenades at retail market

Tessa TuytschaeverLiesbeth JacxsensElien De BoeckMieke Uyttendaele

Relation between broiler and human Campylobacter jejuni strains isolated in Belgium from 2011 to 2013

Alexandra DuarteN BotteldoornWG MillerW CouckeD MartinyM HallinTomasz SeliwiorstowLieven De ZutterMieke UyttendaeleO Vandenberg et al.

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

2018

A pragmatic framework to score and inform about the environmental sustainability and nutritional profile of canteen meals, a case study on a university canteen

Thomas SchaubroeckSiele CeuppensDuc Anh LuongEnrico BenettoSteven De MeesterCarl LachatMieke Uyttendaele

A1 Journal Article in JOURNAL OF CLEANER PRODUCTION

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

Wauter BiasinoLieven De ZutterWesley MattheusSophie BertrandMieke UyttendaeleInge Van Damme

A1 Journal Article in FOOD MICROBIOLOGY

Food safety culture and climate, exploring the human factor in food safety management

Elien De BoeckLiesbeth JacxsensPeter VlerickMieke Uyttendaele

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

Zijin ZhouSophie ZuberFrédérique CantergianiImca SampersFrank DevlieghereMieke Uyttendaele

A2 Journal Article in FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying

Siméon BourdouxAndreja RajkovicStijn De SutterAn VermeulenSara SpilimbergoAlessandro ZambonGerard HoflandMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Monitoring of foodborne viruses in berries and considerations on the use of RT-PCR methods in surveillance

Dan LiSophie ButotSophie ZuberMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Needs of beneficiaries related to the format and content of food parcels in Ghent, Belgium

Elif StepmanMieke UyttendaeleElien De BoeckLiesbeth Jacxsens

A1 Journal Article in BRITISH FOOD JOURNAL

Potential of human norovirus surrogates and Salmonella enterica contamination of pre-harvest basil (Ocimum basilicum) via leaf surface and plant substrate

Dan LiMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Quantification, distribution and diversity of ESBL/AmpC-producing Escherichia coli on freshly slaughtered pig carcasses

Wauter BiasinoLieven De ZutterC Garcia-GraellsMieke UyttendaeleN BotteldoornTanuja Kumari Gullahally ManjegowdaInge Van Damme

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter

Wauter BiasinoLieven De ZutterJonathan WoollardW MattheusS BertrandMieke UyttendaeleInge Van Damme

A1 Journal Article in MEAT SCIENCE

Voedselveiligheid en voedseldonaties : casestudie in de Belgische donatie/acceptatieketen

Elien De BoeckMieke UyttendaeleLiesbeth Jacxsens

A4 Journal Article in FOOD SCIENCE AND LAW

2017

A survey on hygienic practices and their impact on the microbiological quality and safety in the Rwandan milk and dairy chain

Olivier KamanaLiesbeth JacxsensAnastase KimonyoMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment

Anna RoccatoMieke UyttendaeleJeanne-Marie Membré

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Artisanal food production and consumer behaviour : impact on microbial food safety

Anna RoccatoMieke UyttendaeleAntonia Ricci

Artisanal Italian salami and soppresse : identification of control strategies to manage microbiological hazards

Anna RoccatoMieke UyttendaeleFederica BarrucciVeronica CibinMichela FavrettiAndrea CereserMarta Dal CinAlessandra PezzutoAlessia PiovesanaAlessandra Longo et al.

A1 Journal Article in FOOD MICROBIOLOGY

Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains

Leticia Ungaretti HaberbeckXiang WangChris MichielsFrank DevlieghereMieke UyttendaeleAnnemie H Geeraerd

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of gaseous ozone on foodborn pathogens and their surrogates on fresh and frozen strawberries

Zijin ZhouFrédérique CantergianiFrank DevlieghereSophie ZuberMieke Uyttendaele

Ensuring food safety in food donations : case study of the Belgian donation/acceptation chain

Elien De BoeckLiesbeth JacxsensHelena GoubertMieke Uyttendaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Food safety management and risk assessment in the fresh produce supply chain

Liesbeth JacxsensMieke UyttendaeleP LuningA Allende

Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments

Evy LahouMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Guidance on the requirements for the development of microbiological criteria

Antonia RicciAna AllendeDeclan BoltonMarianne ChemalyRobert DaviesPablo Salvador Fernandez EscamezRosina GironesLieve HermanKonstantinos KoutsoumanisRoland Lindqvist et al.

A1 Journal Article in EFSA JOURNAL

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

Zijin ZhouSophie ZuberFrédérique CantergianiSophie ButotDan LiThomas StrohekerFrank DevlieghereAnthony LimaUmberto PiantiniMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial community profiling of fresh basil and pitfalls in taxonomic assignment of enterobacterial pathogenic species based upon 16S rRNA

Siele CeuppensDieter De ConinckNadine BottledoornFilip Van NieuwerburghMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantitative contamination assessment of Escherichia coli in baby spinach primary production in Spain : effects of weather conditions and agricultural practices

Ana AllendeIrene Castro-IbáñezRoland LindqvistMaría Isabel GilMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantitative farm-to-fork human norovirus exposure assessment of individually quick frozen raspberries and raspberry puree

Liesbeth JacxsensAmbroos StalsAnn De KeuckelaereBart DeliensAndreja RajkovicMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The performance of food safety management systems in the raspberries chain

Andreja RajkovicNada SmigicIlija DjekicDragana PopovicNikola TomicNada KrupezevicMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in FOOD CONTROL

Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface

Xiang WangFrank DevlieghereAnnemie GeeraerdMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2016

A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses

Angus KnightJohn HainesAmbroos StalsDan LiMieke UyttendaeleAlastair KnightLee-Ann Jaykus

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Anti-viral effect of Bifidobacterium adolescentis against noroviruses

Dan LiAdrien BreimanJacques le PenduMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Application of TRiMiCri for the evaluation of risk based microbiological criteria for Campylobacter on broiler meat

Tomasz SeliwiorstowMieke UyttendaeleLieven De ZutterMaarten Nauta

A2 Journal Article in MICROBIAL RISK ANALYSIS

Challenges in food safety as part of food security : lessons learnt on food safety in a globalized world

Mieke UyttendaeleElien De BoeckLiesbeth Jacxsens

Challenges in risk assessment : quantitative risk assessment

Liesbeth JacxsensMieke UyttendaeleBruno De Meulenaer

Discriminative power of Campylobacter phenotypic and genotypic typing methods

Alexandra DuarteTomasz SeliwiorstowWilliam G MillerLieven De ZutterMieke UyttendaeleKatelijne DierickNadine Botteldoorn

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Exposure assessment to Salmonella by consumption of informally marketed milk and Gouda cheese in Musaner town, Rwanda

Olivier KamanaLiesbeth JacxsensAnastase KimonyoMieke Uyttendaele

Food safety management system (FSMS) adjusted to the characteristics of the leafy greens production chain context in Spain

I. Castro-IbanezLiesbeth JacxsensK. KirezievP. A. LuningM. I. GilMieke UyttendaeleA. Allende

Food safety, a global challenge

Mieke UyttendaeleEelco FranzOliver Schlüter

Editorial material

Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process

Tomasz SeliwiorstowJulie BaréDirk BerkvensInge Van DammeMieke UyttendaeleLieven De Zutter

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops

Elien De BoeckLiesbeth JacxsensMichiel BollaertsMieke UyttendaelePeter Vlerick

A1 Journal Article in FOOD CONTROL

Is there a relation between the microscopic leaf morphology and the association of Salmonella and Escherichia coli O157:H7 with iceberg lettuce leaves?

Inge Van der LindenMarkus ErikssonMieke UyttendaeleFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Microarray-based screening of differentially expressed genes of E. coli O157:H7 Sakai during preharvest survival on butterhead lettuce

Inge Van der LindenBart CottynMieke UyttendaeleGeertrui VlaemynckMarc HeyndrickxMartine MaesNicola Holden

A2 Journal Article in AGRICULTURE-BASEL

Microbiological analysis for validation and verification of food safety management

Evy LahouMieke UyttendaeleLiesbeth Jacxsens

Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella

Inge Van der LindenKarina Avalos LlanoMarkus ErikssonWinnok De VosEls Van DammeMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PCR-based detection of Listeria monocytogenes and Salmonella in a wide variety of foods with GENE-UP

Katrien BegynHaknyeong HongMieke Uyttendaele

Performance of drying technologies to ensure microbial safety of dried fruits and vegetables

Siméon BourdouxDan LiAndreja RajkovicFrank DevlieghereMieke Uyttendaele

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda

Jessica NanyunjaLiesbeth JacxsensKlementina KirezievaArchileo N KaayaMieke UyttendaelePieternel A Luning

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Siele CeuppensSigrid Van BoxstaelAstrid WestynFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage

Xiang WangMieke UyttendaeleAnnemie GeeraerdLiselot SteenIlse FraeyeFrank Devlieghere

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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

Tomasz SeliwiorstowJulie BaréInge Van DammeIgnacio Gisbert AlgabaMieke UyttendaeleLieven De Zutter

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Validation of GENE-UP (bioMérieux) PCR-based detection of Listeria monocytogenes and Salmonella in a wide variety of foods

Katrien BegynHaknyeong HongMieke Uyttendaele

Won't we scare them?: the impact of communicating uncontrollable risks on the public's perception

Melanie De VochtAn-Sofie ClaeysVeroline CaubergheMieke UyttendaeleBenedikt Sas

A1 Journal Article in JOURNAL OF RISK RESEARCH

2015

A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches

Ambroos StalsLiesbeth JacxsensLeen BaertEls Van CoillieMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A quantitative PCR to follow-up germination and growth of Clostridium botulinum in refrigerated processed foods with extended durability

Katrien BegynDan LiFrank DevlieghereMieke Uyttendaele

A review of the microbiological hazards of dairy products made from raw milk

C VerraesG VlaemynckS Van WeyenbergLieven De ZutterG DaubeM SindicMieke UyttendaeleL Herman

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Affective and cognitive reactions towards emerging food safety risks in Europe

Melanie De VochtVeroline CaubergheMieke UyttendaeleBenedikt Sas

A1 Journal Article in JOURNAL OF RISK RESEARCH

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

Kevin HolvoetImca SampersMarleen SeynnaeveLiesbeth JacxsensMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

Assessing the status of food safety management systems for fresh produce production in East Africa: evidence from certified green Bean farms in Kenya and noncertified hot pepper farms in Uganda

Jessica NanyunjaLiesbeth JacxsensKlementina KirezievaArchileo N KaayaMieke UyttendaelePieternel A Luning

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Bacillus cereus adhesion to simulated intestinal mucus is determined by its growth on mucin, rather than intestinal environmental parameters

Varvara TsiliaMieke UyttendaeleFrederiek-Maarten KerckhofAndreja RajkovicMarc HeyndrickxTom Van de Wiele

A1 Journal Article in FOODBORNE PATHOGENS AND DISEASE

Batch testing for noroviruses in frozen raspberries

Ann De KeuckelaereDan LiBart DeliensAmbroos StalsMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment

Liesbeth JacxsensI Castro IbañezVM Gómez-LópezJ Araujo FernandesA AllendeMieke UyttendaeleInge Huybrechts

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Binding to histo-blood group antigen-expressing bacteria protects human norovirus from acute heat stress

Dan LiAdrien BreimanJacques le PenduMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

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

Tomasz SeliwiorstowJulie BaréInge Van DammeMieke UyttendaeleLieven De Zutter

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the bacterial community naturally present on commercially grown basil leaves : evaluation of sample preparation prior to culture-independent techniques

Siele CeuppensStefanie DelbekeDieter De ConinckJolien BoussemaereNico BoonMieke Uyttendaele

A1 Journal Article 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 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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 SeliwiorstowAlexandra DuarteJulie BaréNadine BotteldoornKatelijne DierickMieke UyttendaeleLieven De Zutter

A1 Journal Article in FOODBORNE PATHOGENS AND DISEASE

Detection and control of noroviruses in fresh produce

Ann De KeuckelaereMieke Uyttendaele

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 Journal Article in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

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

Alexandra DuarteNadine BotteldoornWim CouckeSarah DenayerKatelijne DierickMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Evy LahouXiang WangElien De BoeckElien VerguldtAnnemie GeeraerdFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of domestic storage and thawing practices on Salmonella in poultry-based meat preparations

Anna RoccatoMieke UyttendaeleVeronica CibinFederica BarrucciVeronica CappaPaola ZavagninAlessandra LongoPaolo CatellaniAntonia Ricci

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Evy LahouLiesbeth JacxsensEllen VerbuntMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Exploring the influence of context on food safety management: case studies of leafy greens production in Europe

Klementina KirezievaLiesbeth JacxsensGeoffrey JLF HagelaarMartinus AJS van BoekelMieke UyttendaelePieternel A Luning

A1 Journal Article in FOOD POLICY

Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces

Vasileios PothakosYosi Ayu AuliaInge Van der LindenMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Factors affecting the status of food safety management systems in the global fresh produce chain

Klementina KirezievaPieternel A LuningLiesbeth JacxsensAna AllendeGro S JohannessenEduardo César TondoAndreja RajkovicMieke UyttendaeleMartinus AJS van Boekel

A1 Journal Article in FOOD CONTROL

Fate of foodborne viruses in the 'Farm to Fork' chain of fresh produce

Dan LiAnn De KeuckelaereMieke Uyttendaele

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Food safety management systems in the East African Community : empirical evidence from the fresh produce sector in Kenya and Uganda

Jessica NanyunjaMieke UyttendaeleLiesbeth JacxsensPieternel A LuningKaaya Archileo Natigo

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 WangEvy LahouElien De BoeckFrank DevlieghereAnnemie GeeraerdMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Literature review: Impact of climate change on pesticide use

Ilse DelcourPieter SpanogheMieke Uyttendaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Measuring general animal health status: development of an animal health barometer

Pieter DepoorterXavier Van HuffelHerman DiricksHein ImberechtsJeroen DewulfDirk BerkvensMieke Uyttendaele

A1 Journal Article in PREVENTIVE VETERINARY MEDICINE

Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

Liesbeth JacxsensK KirezievaPA LuningJ IngelrhamH DiricksMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Measuring the general phytosanitary situation: development of a plant health barometer

Olivier WilmartXavier Van HuffelHerman DiricksVera HuyshauwerDavid MichelanteClaude BragardBruno SchiffersLuc PussemierDirk BerkvensMonica Höfte et al.

A1 Journal Article in EUROPEAN JOURNAL OF PLANT PATHOLOGY

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 McClure et al.

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin-producing Escherichia coli contamination

Stefanie DelbekeSiele CeuppensClaudia Titze HesselIrene CastroLiesbeth JacxsensLieven De ZutterMieke Uyttendaele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli

Stefanie DelbekeSiele CeuppensLiesbeth JacxsensMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological safety and quality aspects of the short supply chain SWOT analysis of the Belgian case study

Claire VerraesMieke UyttendaeleAntoine ClinquartGeorges DaubeMarianne SindicDirk BerkvensLieve Herman

A1 Journal Article in BRITISH FOOD JOURNAL

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 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Opinions on fresh produce food safety and quality standards by fresh produce supply chain experts from the global South and North

Liesbeth JacxsensSigrid Van BoxstaelJessica NanyunjaDanie JordaanPieternel LuningMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: a European study

PA LuningK KirezievaG HagelaarJ RoviraMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in FOOD CONTROL

Persistence of pathogenic and non-pathogenic Escherichia coli strains in various tropical agricultural soils of India

S NaganandhiniZ John KennedyMieke UyttendaeleD Balachandar

A1 Journal Article in PLOS ONE

Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables

Maria I GilMaria V SelmaTrevor SuslowLiesbeth JacxsensMieke UyttendaeleAna Allende

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Prevalence, behavior and risk assessment of Salmonella spp. and Shiga toxin-producing Escherichia coli on basil leaves and strawberries

Stefanie DelbekeMieke UyttendaeleLiesbeth Jacxsens

Prevalence, hygienic status and exposure assessment of Salmonella spp. in milk and dairy chain in Rwanda

Olivier KamanaMieke UyttendaeleLiesbeth JacxsensAnastase Kimonyo

Quantification of the Campylobacter contamination of broiler carcasses during slaughter

Tomasz SeliwiorstowLieven De ZutterMieke Uyttendaele

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 Journal Article in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: initial evaluation using outbreak data (2007-2011)

MT Da Silva FelícioT HaldE LiebanaA AllendeM HugasC Nguyen-TheG Skoien JohannessenT NiskanenMieke UyttendaeleJ McLauchlin

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection criteria for water disinfection techniques in agricultural practices

Sam Van HauteImca SampersLiesbeth JacxsensMieke Uyttendaele

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Special issue on the impacts of climate change on food safety

Mieke UyttendaeleCheng LiuNynke Hofstra

Editorial material

Status of food safety management activities in fresh produce companies in the European Union and beyond

K. KirezievaP. A. LuningLiesbeth JacxsensMieke Uyttendaele

Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil and other leafy greens during storage

Stefanie DelbekeSiele CeuppensLiesbeth JacxsensMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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

Anna RoccatoMieke UyttendaeleVeronica CibinFederica BarrucciVeronica CappaPaola ZavagninAlessandra LongoAntonia Ricci

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Zero risk does not exist: lessons learned from microbial risk assessment related to use of water and safety of fresh produce

Ann De KeuckelaereLiesbeth JacxsensPhilip AmoahGertjan MedemaPeter McClureLee-Ann JaykusMieke Uyttendaele

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

2014

An educationally inspired illustration of two-dimensional Quantitative Microbiological Risk Assessment (QMRA) and sensitivity analysis

GA VasquezPieter BusschaertLU HaberbeckMieke UyttendaeleAH Geeraerd

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of long-range and binding reverse transcription-quantitative PCR to indicate the viral integrities of noroviruses

Dan LiAnn De KeuckelaereMieke Uyttendaele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Kevin HolvoetMieke UyttendaeleImca Sampers

Behaviour of Escherichia coli O157:H7 and Salmonella enterica during greenhouse butterhead lettuce production

Inge Van der LindenMieke UyttendaeleMarc HeyndrickxMartine Maes

Characterization of Campylobacter jejuni and Campylobacter coli isolated from broiler meat along the slaughtering line and in the final product

Alexandra DuarteTomasz SeliwiorstowSarah DenayerKatelijne DierickNadine BotteldoornMieke Uyttendaele

Characterization of Campylobacter jejuni and Campylobacter coli isolated from broiler meat along the slaughtering line and in the final product

Alexandra DuarteTomasz SeliwiorstowSarah DenayerKatelijne DierickMieke UyttendaeleNadine Botteldoorn

Detection of Noroviruses in shellfish and semiprocessed fishery products from a Belgian seafood company

Dan LiAmbroos StalsQing-Juan TangMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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

Alexandra DuarteNadine BotteldoornWim CouckeSarah DenayerKatelijne DierickMieke Uyttendaele

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

Alexandra DuarteNadine BotteldoornWim CouckeSarah DenayerKatelijne DierickMieke Uyttendaele

Enteric pathogen survival varies substantially in irrigation water from Belgian lettuce producers

Inge Van der LindenBart CottynMieke UyttendaeleNick BerkvensGeertrui VlaemynckMarc HeyndrickxMartine Maes

A1 Journal Article in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

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

Tomasz SeliwiorstowJulie BaréBavo VerhaegenMieke UyttendaeleLieven De Zutter

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Evaluation of an attachment assay on lettuce leaves with temperature- and starvation-stressed Escherichia coli O157:H7 MB3885

Inge Van der LindenBart CottynMieke UyttendaeleGeertrui VlaemynckMartine MaesMarc Heyndrickx

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Evaluation of three swabbing devices for detection of Listeria monocytogenes on different types of food contact surfaces

Evy LahouMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

Food safety of fresh produce in the primary production: impact of climate (change)

Siele CeuppensLiesbeth JacxsensMieke Uyttendaele

From farm-to-fork: Merck Singlepath® Direct Campy Poultry Rapid Test Kit for direct detection of Campylobacter spp. in fresh caecal samples from live chicken

Lisa JohnJRG SlaghuisM WaldMartin WagnerTomasz SeliwiorstowJulie BaréMieke UyttendaeleLieven De ZutterCharlotte Lindhardt

Issues surrounding the European fresh produce trade : a global perspective

Mieke UyttendaeleLiesbeth JacxsensSigrid Van Boxstael

Bookchapter in Global safety of fresh produce : a handbook of best practice, innovative commercial solutions and case studies

Microbiological contamination linked to implementation of good agricultural practices in the production of organic lettuce in Southern Brazil

Rochele De Quadros RodriguesMárcia Regina LoikoCheila Minéia Daniel de PaulaClaudia Titze HesselLiesbeth JacxsensMieke UyttendaeleRenar João BenderEduardo César Tondo

A1 Journal Article in FOOD CONTROL

Microbiological quality and safety assessment of lettuce production in Brazil

Siele CeuppensClaudia Titze HesselRochelle de Quadros RodriguesSabina BartzEduardo César TondoMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological quality and safety assessment of the Rwandan milk and dairy chain

Olivier KamanaSiele CeuppensLiesbeth JacxsensAnastase KimonyoMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Microbiological safety of strawberries and lettuce for domestic consumption in Egypt

Ahmed Abdel-MoneimSiele CeuppensFouad El-TahanMieke Uyttendaele

A2 Journal Article in JOURNAL OF FOOD PROCESSING & TECHNOLOGY

Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation

Evy LahouLiesbeth JacxsensFilip Van LandeghemMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Molecular methods in food safety microbiology: interpretation and implications of nucleic acid detection

Siele CeuppensDan LiMieke UyttendaelePierre RenaultPaul RossMarc Van RanstLuca CocolinJohn Donaghy

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

PCR applications in food microbiology

Mieke UyttendaeleAndreja RajkovicSiele CeuppensLeen BaertE Van CoillieL HermanVicky JassonH Imberechts

Bookchapter in Encyclopedia of food microbiology

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 Journal Article 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 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Risicocommunicatie omtrent voeding en internationale verschillen binnen Europa

Melanie De VochtVeroline CaubergheMieke UyttendaeleBenedikt Sas

A4 Journal Article in FOOD SCIENCE AND LAW

Risk ranking of microbiological hazards Salmonella spp. and Shiga toxin-producing E. coli (STEC) on strawberry, butterhead lettuce and fresh herbs

Stefanie DelbekeLiesbeth JacxsensMieke Uyttendaele

Semi-direct lysis of swabs and evaluation of their efficiencies to recover human noroviruses GI and GII from surfaces

Ann De KeuckelaereAmbroos StalsMieke Uyttendaele

A1 Journal Article in FOOD AND ENVIRONMENTAL VIROLOGY

Strategies for disinfection of fresh produce wash water

Sam Van HauteMieke UyttendaeleImca Sampers

Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells

Andreja RajkovicCharlotte GrootaertAna ButoracTatiana CucuBruno De MeulenaerJohn Van CampMarc BrackeMieke UyttendaeleVišnja Bačun-DružinaMario Cindrćc

A1 Journal Article in TOXINS

Survival of Salmonella and E. coli O157 on strawberries and basil during storage at different temperatures

Stefanie DelbekeClaudia HesselElien VerguldtAstrid De BeleyerTine ClicqueJolien BoussemaereLiesbeth JacxsensMieke Uyttendaele

The heterogeneity of Campylobacter flaA types isolated throughout the slaughter process of Campylobacter positive batches

Tomasz SeliwiorstowJulie BaréMieke UyttendaeleLieven De Zutter

2013

A critical review of methods for detecting human noroviruses and predicting their infectivity

Angus KnightDan LiMieke UyttendaeleLee-Ann Jaykus

A1 Journal Article in CRITICAL REVIEWS IN MICROBIOLOGY

A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

Jeff DaelmanJeanne-Marie MembréLiesbeth JacxsensAn VermeulenFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analyzing consumers' reactions to news coverage of the 2011 Escherichia coli O104:H4 outbreak, using the extended parallel processing model

Melanie De VochtVeroline CaubergheBenedikt SasMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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

Kevin HolvoetImca SampersBenedicte CallensJeroen DewulfMieke Uyttendaele

Assessment of food safety management systems in the global fresh produce chain

Klementina KirezievaLiesbeth JacxsensMieke UyttendaeleMartinus AJS Van BoekelPieternel A Luning

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Assessment of the microbial safety and quality of cooked chilled foods and their production process

Jeff DaelmanLiesbeth JacxsensEvy LahouFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Behavior of Bacillus cereus under conditions simulating the proximal gut

Varvara TsiliaAndreja RajkovicMieke UyttendaeleMarc HeyndrickxTom Van de Wiele

Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensJeanne-Marie MembréBenedikt SasFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Campylobacter transmission between batches in a Belgian broiler slaughterhouse

Tomasz SeliwiorstowJulie BaréInge Van DammeMieke UyttendaeleLieven De Zutter

Can propidium monoazide (PMA) be used for quantification of viable Campylobacter in chicken meat?

Alexandra DuarteNadine BotteldoornSarah DenayerKatelijne DierickMieke Uyttendaele

Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

Tony RuyssenM JanssensBjörn Van GasseD Van LaereN Van der EeckenM De MeerleerL VermeirenKoenraad Van HoordeJosé MartinsMieke Uyttendaele et al.

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Communicating emerging food risks: the impact of 1- or 2-sidedness, vividly presented information and spatial distance on message credibility

Melanie De VochtVeroline CaubergheMieke UyttendaeleBenedikt Sas

Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium

Jeff DaelmanLiesbeth JacxsensJeanne-Marie MembréBenedikt SasFrank DevlieghereMieke Uyttendaele

Context factors affecting design and operation of food safety management systems in the fresh produce chain

Klementiena KirezievaJessica NanyunjaLiesbeth JacxsensJack GAJ van der VorstMieke UyttendaelePieternel A Luning

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Detection of enterotoxins produced by Bacillus cereus strains involved in food poisoning using MALDI-TOF mass spectrometry

Varvara TsiliaAndreja RajkovicMieke UyttendaeleMarc HeyndrickxBart Devreese

Development of a time-to-detect growth model for heat-treated Bacillus cereus spores

Jeff DaelmanAditya SharmaAn VermeulenMieke UyttendaeleFrank DevlieghereJeanne-Marie Membré

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of Bacillus cereus group strains is reflected in their broad range of pathogenicity and diverse ecological lifestyles

Siele CeuppensNico BoonMieke Uyttendaele

A1 Journal Article in FEMS MICROBIOLOGY ECOLOGY

Evaluation of viral concentration methods from irrigation and processing water

Ann De KeuckelaereLeen BaertAlexandra DuarteAmbroos StalsMieke Uyttendaele

A1 Journal Article in JOURNAL OF VIROLOGICAL METHODS

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 Spanoghe et al.

A1 Journal Article in FOOD CONTROL

Fresh produce rejections at EU border inspections posts

Sigrid Van BoxstaelLiesbeth JacxsensMieke Uyttendaele

Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage

Jeff DaelmanAn VermeulenTine WillemynsRebecca OngenaertLiesbeth JacxsensMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of transport and holding time on Campylobacter external contamination on broilers

Tomasz SeliwiorstowJulie BaréMieke UyttendaeleLieven De Zutter

Inactivation of food-borne viruses using natural biochemical substances

Dan LiLeen BaertMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Long-term survival of Escherichia coli O157:H7 and Salmonella enterica on butterhead lettuce seeds, and their subsequent survival and growth on the seedlings

Inge Van der LindenBart CottynMieke UyttendaeleGeertrui VlaemynckMartine MaesMarc Heyndrickx

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Longitudinal bacterial survey of lettuce production in Belgium

Kevin HolvoetImca SampersLiesbeth JacxsensMieke Uyttendaele

Microbial safety and quality of various types of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Microbiological analysis of strawberries for the presence of Salmonella spp. and VTEC in primary production, processing and trade in Belgium

Stefanie DelbekeClaudia HesselElien VerguldtAstrid De BeleyerIrene CastroMieke 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 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Norovirus transfer between foods and food contact materials

Ambroos StalsMieke UyttendaeleLeen BaertEls Van Coillie

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Performance of two real-time RT-PCR assays for the quantification of GI and GII noroviruses and hepatitis A virus in environmental water samples

Ann De KeuckelaereAmbroos StalsLeen BaertMieke Uyttendaele

A1 Journal Article in FOOD ANALYTICAL METHODS

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 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005

An VermeulenMieke UyttendaeleGeert GinsAnja De Loy-HendrickxHubert PaelinckJan Van ImpeFrank Devlieghere

Prevalence study of Noroviruses on raspberries

Ann De KeuckelaereAmbroos StalsBart DeliensMieke Uyttendaele

Quantitative microbiological exposure assessment of Bacillus cereus in cooked-chilled foods

Jeff DaelmanMieke UyttendaeleFrank DevlieghereLiesbeth Jacxsens

Risk governance of GMOs in the EU and in China

Wen XiangLuc LavrysenMieke Uyttendaele

Study of Bacillus cereus adhesion on mucin surfaces as influenced by environmental factors

Varvara TsiliaAndreja RajkovicMieke UyttendaeleMarc HeyndrickxTom Van de Wiele

Survival of enteric pathogens during butterhead lettuce growth : crop stage, leaf age, and irrigation

Inge Van der LindenBart CottynMieke UyttendaeleGeertrui VlaemynckMarc HeyndrickxMartine Maes

A1 Journal Article in FOODBORNE PATHOGENS AND DISEASE

The need for harmonization in detection of human noroviruses in food

Ambroos StalsMieke UyttendaeleEls Coillie

A1 Journal Article in JOURNAL OF AOAC INTERNATIONAL

The role of slaughter practices in the transfer of Campylobacter contamination between batches

Tomasz SeliwiorstowJulie BaréIgnacio Gisbert AlgabaMieke UyttendaeleLieven De Zutter

Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state

Andreja RajkovicMilica KljajicNada SmigicFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers

Sigrid Van BoxstaelFrank DevlieghereDirk BerkvensAn VermeulenMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Variation in Campylobacter distribution on different sites of broiler carcasses

Julie BaréMieke UyttendaeleIhab HabibOrily DepraetereKurt HoufLieven De Zutter

A1 Journal Article in FOOD CONTROL

Viral genes everywhere: public health implications of PCR-based testing of foods

Ambroos StalsEls Van CoillieMieke Uyttendaele

A1 Journal Article in CURRENT OPINION IN VIROLOGY

2012

A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods

Jeff DaelmanJeanne-Marie MembréLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A review of known and hypothetical transmission routes for noroviruses

Elisabeth MathijsAmbroos StalsLeen BaertNadine BotteldoornSarah DenayerAxel MauroyAlexandra ScipioniGeorges DaubeKatelijne DierickLieve Herman et al.

A1 Journal Article in FOOD AND ENVIRONMENTAL VIROLOGY

Application of MALDI-TOF mass spectrometry for the detection of enterotoxins produced by pathogenic strains of the Bacillus cereus group

Varvara TsiliaBart DevreeseIlse de BaenstBart MesuereAndreja RajkovicMieke UyttendaeleTom Van de WieleMarc Heyndrickx

A1 Journal Article in ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Assessment of human exposure to 3rd generation cephalosporin resistant E. coli (CREC) through consumption of broiler meat in Belgium

P DepoorterDavy PersoonsMieke UyttendaelePatrick ButayeLieven De ZutterK DierickL HermanH ImberechtsX Van HuffelJeroen Dewulf

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection

Ihab HabibDirk BerkvensLieven De ZutterKATHLEEN DIERICKXavier Van HuffelNiko SpeybroeckAnnemie H GeeraerdMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Can propidium monoazide (PMA) be used for Campylobacter quantification in chicken meat?

Alexandra DuarteNadine BotteldoornSarah DenayerKatelijne DierickMieke Uyttendaele

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

Sam Van HauteImca SampersKevin HolvoetMieke Uyttendaele

Comparison of antimicrobial resistance patterns and phage types of Salmonella Typhimurium isolated from pigs, pork and humans in Belgium between 2001 and 2006

Sigrid Van BoxstaelKatelijne DierickXavier Van HuffelMieke UyttendaeleDirk BerkvensLieve HermanSophie BertrandChrista WildemauweBoudewijn CatryPatrick Butaye et al.

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Detection of Clostridium botulinum neurotoxins A and B in milk by ELISA and immuno-PCR at higher sensitivity than mouse bio-assay

Andreja RajkovicBenaissa El MoualijYoussef FikriKatelijne DierickWilly ZorziErnst HeinenAhu ÜnerMieke Uyttendaele

A1 Journal Article in FOOD ANALYTICAL METHODS

Detection of enterotoxins produced by B. cereus isolates using mass spectrometry

Varvara TsiliaBart DevreeseIlse de BaenstAndreja RajkovicMieke UyttendaeleMarc Heyndrickx

Development of an in vitro gastrointestinal simulation experiment to assess Bacillus cereus NVH 1230-88 survival during gastrointestinal passage

Siele CeuppensTom Van de WieleKatrien DrieskensNico BoonMieke Uyttendaele

Effect of grape seed extract on human norovirus GII. 4 and murine norovirus 1 in viral suspensions, on stainless steel discs, and in lettuce wash water

Dan LiLeen BaertDongsheng ZhangMing XiaWeiming ZhongEls Van CoillieXi JiangMieke Uyttendaele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of a variety of food extracts and juices on the specific binding ability of Norovirus GII.4 P particles

Dan LiLeen BaertMing XiaWeiming ZhongXi JiangMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Enterotoxin production by Bacillus cereus under gastrointestinal conditions and their immunological detection by commercially available kits

Siele CeuppensAndreja RajkovicStefanie HamelinkTom Van de WieleNico BoonMieke Uyttendaele

A1 Journal Article in FOODBORNE PATHOGENS AND DISEASE

Evaluation of methods measuring the capsid integrity and/or functions of noroviruses by heat inactivation

Dan LiLeen BaertMing XiaWeiming ZhongEls van CoillieXi JiangMieke Uyttendaele

A1 Journal Article in JOURNAL OF VIROLOGICAL METHODS

Evaluation of three swab-types for recovery of Listeria monocytogenes on different food contact surfaces

Evy LahouLiesbeth JacxsensMieke Uyttendaele

Extraction of food-borne viruses from food samples: a review

Ambroos StalsLeen BaertEls Van CoillieMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

GeneDisc multiplex-PCR and IMS-chromogenic media for detection of VTEC and Salmonella in lettuce, strawberries and basil

Stefanie DelbekeKevin HolvoetEric SamuelsMieke Uyttendaele

GeneDisc multiplex-PCR and IMS-chromogenic media for detection of VTEC and Salmonella in lettuce, strawberries and basil

Stefanie DelbekeKevin HolvoetEric SamuelsMieke Uyttendaele

GeneDisc multiplex-PCR and IMS-chromogenic media for detection of VTEC and Salmonella in lettuce, strawberries and basil

Stefanie DelbekeKevin HolvoetEric SamuelsMieke Uyttendaele

Growth characteristics, gene expression and toxin production of Bacillus cereus in the simulated small intestine

Siele CeuppensMieke UyttendaeleNico Boon

Impact of intestinal microbiota and gastrointestinal conditions on the in vitro survival and growth of Bacillus cereus

Siele CeuppensTom Van de WieleAndreja RajkovicTomas Ferrer CabeceranMarc HeyndrickxNico BoonMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of the slow cooking technique on the microbiological safety of foods

Evy LahouLiesbeth JacxsensEvelien CarlierMieke Uyttendaele

Inactivation of Bacillus cereus vegetative cells by gastric acid and bile during in vitro gastrointestinal transit

Siele CeuppensMieke UyttendaeleStefanie HamelinkNico BoonTom Van de Wiele

A1 Journal Article in GUT PATHOGENS

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 Journal Article in JOURNAL OF FOOD PROTECTION

Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

Liesbeth JacxsensMieke UyttendaeleKlementina KirezievaPieternel A LuningJacques IngelrhamHerman Diricks

Measuring the perceived pressure and stakeholders' response that may impact the status of the safety of the food chain in Belgium

Katleen BaertXavier Van HuffelLiesbeth JacxsensDirk BerkvensHerman DiricksAndré HuyghebaertMieke Uyttendaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Microbiological performance of a food safety management system in a food service operation

Evy LahouLiesbeth JacxsensJeff DaelmanFilip Van LandeghemMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Molecular detection and genotyping of noroviruses

Ambroos StalsElisabeth MathijsLeen BaertNadine BotteldoornSarah DenayerAxel MauroyAlexandra ScipioniGeorges DaubeKatelijne DierickLieve Herman et al.

A1 Journal Article in FOOD AND ENVIRONMENTAL VIROLOGY

Norovirus transfer between foods and food contact materials

Ambroos StalsMieke UyttendaeleLeen BaertEls Van Coillie

Objective measuring tools for general food safety in Belgium: the barometers of the safety of the food chain

Liesbeth JacxsensMieke UyttendaeleXavier Van HuffelWendie ClaeysGeert DepoorterOlivier WilmartHerman Diricks

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

Potential of Escherichia coli as a surrogate indicator for postchill broiler carcasses with high Campylobacter counts

Ihab HabibLieven De ZutterXavier Van HuffelAnnemie GeerardMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Quantification of the Campylobacter carcass contamination during the slaughter of Campylobacter positive batches

Tomasz SeliwiorstowJulie BaréMieke UyttendaeleLieven De Zutter

Quantitative exposure model for the transmission of norovirus in deli sandwich bars

Ambroos StalsLiesbeth JacxsensLeen BaertEls Van CoillieMieke Uyttendaele

Quantitative monitoring of the Campylobacter contamination on broiler carcasses during slaughter

Tomasz SeliwiorstowJulie BaréMieke UyttendaeleLieven De Zutter

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

Imca SampersMieke UyttendaeleAnn Dumoulin

Quantitative study of cross-contamination of fresh-cut lettuce with viruses during a simulation of an industrial wash process

Ann De KeuckelaereAmbroos StalsKevin HolvoetFrancisco Lopez GalvezDan LiMieke 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 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

Risk-based sampling plan to control Listeria monocytogenes in a hospital food service operation

Evy LahouLiesbeth JacxsensMieke 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 Journal Article in FOOD CONTROL

Small Bacillus cereus ATCC 14579 subpopulations are responsible for cytotoxin K production

Siele CeuppensSophie TimmeryJacques MahillonMieke UyttendaeleNico Boon

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

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 Journal Article in FOOD CONTROL

Survival and germination of Bacillus cereus spores without outgrowth or enterotoxin production during in vitro simulation of gastrointestinal transit

Siele CeuppensMieke UyttendaeleKatrien DrieskensMarc HeyndrickxAndreja RajkovicNico BoonTom Van de Wiele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Survival of Bacillus cereus vegetative cells and spores during in vitro simulation of gastric passage

Siele CeuppensMieke UyttendaeleKatrien DrieskensAndreja RajkovicNico BoonTom Van de Wiele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Survival of norovirus, murine norovirus 1, MS2 phage and E. coli in various types of water used for irrigation of fresh produce

Stefanie DelbekeLeen BaertAnn De KeuckelaereDan LiMieke Uyttendaele

Survival of norovirus, murine norovirus 1, MS2 phage and E. coli in various types of water used for irrigation of fresh produce

Stefanie DelbekeLeen BaertAnn De KeuckelaereDan LiMieke Uyttendaele

The development and elaboration of a risk-based sampling plan to control Listeria monocytogenes in a hospital food service operation

Evy LahouLiesbeth JacxsensMieke Uyttendaele

The evaluation of the food safety management system of a hospital food service operation towards L. monocytogenes

Evy LahouLiesbeth JacxsensMieke Uyttendaele

The impact of climate change and globalisation on the safety of fresh produce

Liesbeth JacxsensMieke UyttendaeleKevin HolvoetKlementiena KierezievaPieternel Luning

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

Sam Van HauteImca SampersKristof Van BelleghemMieke Uyttendaele

Use of surrogates and viral binding properties to predict and control human norovirus infectivity

Dan LiMieke Uyttendaele

2011

A concurrent diagnosis of microbiological food safety output and food safety management system performance: cases from meat processing industries

Pieternel A LuningLiesbeth JacxsensJordi RoviraSandra M OsésMieke UyttendaeleWillem J Marcelis

A1 Journal Article in FOOD CONTROL

A cross-cultural comparison of emotional and cognitive reactions toward new food safety risks as a consequence of climate change and globalization

Melanie De VochtVeroline CaubergheBenedikt SasMieke Uyttendaele

A framework for validation of the microbial safety of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A microbial assessment scheme for the cooked chilled food production process

Jeff DaelmanLiesbeth JacxsensEvy LahouMieke Uyttendaele

A microbial assessment scheme of the cooked chilled food production

Jeff DaelmanLiesbeth JacxsensEvy LahouMieke Uyttendaele

A tool to diagnose context riskiness in view of food safety activities and microbiological safety output

PA LuningWJ MarcelisJ RoviraMAJS van BoekelMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon

An VermeulenFrank DevlieghereAnja De Loy-HendrickxMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Critical studies on binding-based RT-PCR detection of infectious Noroviruses

Dan LiLeen BaertEls Van CoillieMieke Uyttendaele

A1 Journal Article in JOURNAL OF VIROLOGICAL METHODS

Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate

Vicky JassonLeen BaertMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of a horizontal MAS and a vertical MAS for institutional catering to measure microbiological performance of the food safety management system

Evy LahouLiesbeth JacxsensJeff DaelmanMieke Uyttendaele

Development of a horizontal MAS and a vertical MAS for institutional catering to measure microbiological performance of the food safety management system

Evy LahouLiesbeth JacxsensJeff DaelmanMieke Uyttendaele

Evaluating food safety management performance in a food service establishment according a microbial assessment scheme

Evy LahouLiesbeth JacxsensMieke Uyttendaele

Evaluation of a norovirus detection methodology for ready-to-eat foods

Ambroos StalsLeen BaertAnn De KeuckelaereEls Van CoillieMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of a norovirus detection methodology for soft red fruits

Ambroos StalsLeen BaertEls Van CoillieMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Evaluation of ISO 10272:2006 standard versus alternative enrichment and plating combinations for enumeration and detection of Campylobacter in chicken meat

Ihab HabibMieke UyttendaeleLieven De Zutter

A1 Journal Article in FOOD MICROBIOLOGY

Evaluation of viral concentration methods from processing water and different types of irrigation water using murine norovirus-1 and MS2

Ann De KeuckelaereLeen BaertAlexandra DuarteStefanie DelbekeMieke Uyttendaele

Evaluation of viral concentration methods from processing water and different types of irrigation water using murine norovirus-1 and MS2

Ann De KeuckelaereLeen BaertAlexandra DuarteStefanie DelbekeMieke Uyttendaele

From treasure trove to quagmire on the way to discriminate infectious and non-infectious Noroviruses

Dan LiLeen BaertEls Van CoillieMieke Uyttendaele

Gastrointestinal passage of Bacillus cereus

Siele CeuppensTom Van de WieleNico BoonMieke Uyttendaele

Hierarchical Bayesian analysis of censored microbiological contamination data for use in risk assessment and mitigation

P BusschaertAH GeeraerdMieke UyttendaeleJF Van Impe

A1 Journal Article in FOOD MICROBIOLOGY

Hoe effectief zijn uw voedselveiligheidsystemen? (2)

Pieternel LuningLiesbeth JacxsensKlementina KirezievaFrank DevlieghereMieke UyttendaeleTiny Van Boekel

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

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

How much threat should be relieved? : the impact of low self-efficacy on food risk perception in a context of climate change and globalization

Melanie De VochtVeroline CaubergheTineke FaseurMieke UyttendaeleBenedikt Sas

Inactivation of murine Norovirus 1, coliphage phi X174, and Bacteroides fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide and UV Light (vol 77, pg 1399, 2011)

Dan LiLeen BaertMaarten De JongheEls Van CoillieJaak RyckeboerFrank DevlieghereMieke Uyttendaele

Inactivation of murine Norovirus-1, coliphage φX174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light

Dan LiLeen BaertMaarten De JongheEls Van CoillieJaak RyckeboerFrank DevlieghereMieke Uyttendaele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Mass spectrometry analysis of enterotoxins: a step in food safety risk assessment of pathogenic Bacillus cereus isolates

Varvara TsiliaIlse de BaenstBart DevreeseMarc HeyndrickxAndreja RajkovicMieke Uyttendaele

Mass spectrometry-based method for the detection of enterotoxins produced by food poisoning strains of B. cereus

Varvara TsiliaIlse de BaenstMarc HeyndrickxAndreja RajkovicSiele CeuppensBart DevreeseMieke Uyttendaele

Measuring the safety of the food chain in Belgium: development of a barometer

Katleen BaertXavier Van HuffelOlivier WilmartLiesbeth JacxsensDirk BerkvensHerman DiricksAndré HuyghebaertMieke Uyttendaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Microbial risk profiling of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Molecular detection of noroviruses in ready-to-eat foods and fruit products

Ambroos StalsMieke UyttendaeleEls Van Coillie

Regulation of toxin production by Bacillus cereus and its food safety implications

Siele CeuppensAndreja RajkovicMarc HeyndrickxVarvara TsiliaTom Van de WieleNico BoonMieke Uyttendaele

A1 Journal Article in CRITICAL REVIEWS IN MICROBIOLOGY

Review: Norovirus prevalence in Belgian, Canadian and French fresh produce: a threat to human health?

Leen BaertK MattisonF Loisy-HamonJ HarlowA MartyresB LebeauAmbroos StalsE Van CoillieL HermanMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Risk perception towards emerging food safety risks on fresh produce: the impact of governmental trust on evoked fear

Melanie De VochtVeroline CaubergheMieke UyttendaeleBenedikt Sas

Screening of fruit products for norovirus and the difficulty of interpreting positive PCR results

Ambroos StalsLeen BaertVicky JassonEls Van CoillieMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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

Sensitivity analysis of a two-dimensional quantitative microbiological risk assessment: keeping variability and uncertainty separated

Pieter BusschaertAnnemie H GeeraerdMieke UyttendaeleJan F Van Impe

A1 Journal Article in RISK ANALYSIS

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

Kevin HolvoetImca SampersLiesbeth JacxsensMieke Uyttendaele

Survey conducted by a consumer organization for the presence of bacterial and viral pathogens on high risk fresh produce from the Belgian market

Ann De KeuckelaereLeen BaertAmbroos StalsMelanie De VochtDan LiStefanie DelbekeSigrid LauryssenLiesbeth JacxsensBenedikt SasMieke Uyttendaele

Survey conducted by a consumer organization for the presence of bacterial and viral pathogens on high risk fresh produce from the Belgian market

Ann De KeuckelaereLeen BaertAmbroos StalsDan LiStefanie DelbekeSigrid LauryssenLiesbeth JacxsensMieke Uyttendaele

The challenge of merging food safety diagnostic needs with quantitative PCR platforms

Luca CocollinAndreja RajkovicKalliopi RantsiouMieke Uyttendaele

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products

Simbarashe SamapundoHeidi EveraertJedidah WandutuAndreja RajkovicMieke UyttendaeleFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Tools for the performance assessment and improvement of food safety management systems

Liesbeth JacxsensPA LuningWJ MarcelisT van BoekelJ RoviraS OsesM KoustaE DrosinosVicky JassonMieke Uyttendaele

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Use of mass spectrometry for the detection of enterotoxins produced by food-poisoning strains of B. cereus

Varvara TsiliaIlse de BaenstMarc HeyndrickxAndreja RajkovicSiele CeuppensBart DevreeseMieke 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

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

Pieternel LuningLiesbeth JacxsensKlementina KireviezaMieke Uyttendaele

Alternative microbial methods: an overview and selection criteria

Vicky JassonLiesbeth JacxsensPieternel LuningAndreja RajkovicMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Application of a microbiological assessment scheme to evaluate microbiological performance in a catering setting

Evy LahouLiesbeth JacxsensMieke Uyttendaele

Assessing food safety management performance in a catering establishment according a microbiological assessment scheme

Evy LahouLiesbeth JacxsensMieke Uyttendaele

Biogenic silver for disinfection of water contaminated with viruses

Bart De GussemeLiesje SintubinLeen BaertEllen ThiboTom HennebelGriet VermeulenMieke UyttendaeleWilly VerstraeteNico Boon

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Estimating distributions out of qualitative and (semi)quantitative microbiological contamination data for use in risk assessment

P BusschaertAH GeeraerdMieke UyttendaeleJF Van Impe

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food safety performance indicators to benchmark food safety output of food safety management systems

Liesbeth JacxsensMieke UyttendaeleFrank DevlieghereJordi RoviraSandra OsesPieternel Luning

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fresh produce puts safety first

Mieke UyttendaeleLiesbeth JacxsensImca SampersPieternel Luning

A4 Journal Article in INTERNATIONAL INNOVATION

Hoe effectief zijn uw voedselveiligheidsystemen? (1)

Liesbeth JacxsensPieternel LuningTiny van BoekelFrank DevlieghereMieke Uyttendaele

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

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

Impact of globalisation on food safety of fresh produce

Liesbeth JacxsensMieke Uyttendaele

Inactivation of murine Norovirus 1 and Bacteroides fragilis phage B40-8 by mesophilic and thermophilic anaerobic digestion of pig slurry

Leen BaertBart De GussemeNico BoonWilly VerstraeteJohan DebevereMieke Uyttendaele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Inactivation of murine Norovirus-1, coliphage φX174 and B. fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light

Dan LiLeen BaertMaarten De JongheEls Van CoillieJaak RyckeboerFrank DevlieghereMieke Uyttendaele

Inactivation of viruses in water by biogenic silver: innovative and environmentally friendly disinfection technique

Bart De GussemeLiesje SintubinTom HennebelNico BoonWilly VerstraeteLeen BaertMieke Uyttendaele

Microbiologische richtwaarden & wettelijke microbiologische criteria

Mieke UyttendaeleLiesbeth JacxsensAnja De Loy-HendrickxFrank DevlieghereJohan Debevere

Minimally heat-processed foods: QMRA vs. traditional safe harbours

Jeff DaelmanLiesbeth JacxsensAnnemie GeeraerdJan Van ImpeFrank DevlieghereMieke Uyttendaele

Modeling logistic performance in quantitative microbial risk assessment

Hajo RijgersbergSeth TrompLiesbeth JacxsensMieke Uyttendaele

A1 Journal Article in RISK ANALYSIS

New consumption trends versus consumer protection: challenges and risks of fresh produce consumption on global level

Liesbeth JacxsensMieke Uyttendaele

New processing technologies that can reduce the presence of pathogens in foods

Andreja RajkovicMieke UyttendaeleNada SmigicFrank Devlieghere

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 Journal Article 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

Performantie van kwaliteitszorgsystemen

Liesbeth JacxsensPieternel LuningFrank DevlieghereMieke Uyttendaele

A4 Journal Article in FOOD SCIENCE AND LAW

Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

Andreja RajkovicIgor TomasevicNada SmigicMieke UyttendaeleRadomir RadovanovicFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Quantification methods for Bacillus cereus vegetative cells and spores in the gastrointestinal environment

Siele CeuppensNico BoonAndreja RajkovicMarc HeyndrickxTom Van de WieleMieke Uyttendaele

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Resuscitation and enrichment of food-borne pathogens as sample preparation step to serve fast detection methods

Vicky JassonMieke UyttendaeleJohan Debevere

Screening of fresh produce for norovirus and the difficulty in interpreting positive PCR results

Ambroos StalsLeen BaertVicky JassonEls Van CoillieMieke 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

Simulation modeling and risk assessment as tools to identify the impact of climate change on microbiological food safety: the case study of fresh produce supply chain

Mieke UyttendaeleLiesbeth JacxsensPieternel LuningJack Van der VorstFrank DevlieghereRik Leemans

Simulation modeling and risk assessment as tools to identify the impact of climate change on microbiological food safety: the case study of fresh produce supply chain

Mieke UyttendaeleLiesbeth JacxsensPieternel LuningJack Van der VorstFrank DevlieghereRik Leemans

Simulation modelling and risk assessment as tools to identify the impact of climate change on microbiological food safety: the case study of fresh produce supply chain

Liesbeth JacxsensPieternel LuningJack Van der VorstFrank DevlieghereRik LeemansMieke Uyttendaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer

Andreja RajkovicNikola TomicNada SmigicMieke UyttendaelePeter RagaertFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of poultry-derived Campylobacter jejuni of multilocus sequence type clonal complexes 21 and 45 under freeze, chill, oxidative, acid and heat stresses

Ihab HabibMieke UyttendaeleLieven De Zutter

A1 Journal Article in 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

Tools to support the self assessment of the performance of food safety management systems

PA LuningLiesbeth JacxsensVicky JassonWJ MarcelisJamal KussagaM Van der SpiegelM KoustaS OsésJ RoviraFrank Devlieghere et al.

Virus inactivation by biogenic silver

Bart De GussemeLiesje SintubinLeen BaertTom HennebelMieke UyttendaeleWilly Verstraete

2009

A microbial assessment scheme to measure microbial performance of food safety management systems

Liesbeth JacxsensJamal KussagaPA LuningM Van der SpeigelFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A selection tool for application of the most appropriate microbial method of analysis

Vicky JassonLiesbeth JacxsensAndreja RajkovicMieke Uyttendaele

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

Campylobacter jejuni from chicken meat in Belgium: molecular epidemiology and antimicrobial resistance

Ihab HabibW G MillerMieke UyttendaeleK HoufLieven De Zutter

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 Debevere et al.

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Clonal population structure and antimicrobial resistance of Campylobacter jejuni in chicken meat from Belgium

Ihab HabibWilliam G MillerMieke UyttendaeleKurt HoufLieven De Zutter

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium

Mieke UyttendaeleKatleen BaertKoen GrijspeerdtLieven De ZutterBenoit HorionFrank DevlieghereMarc HeyndrickxJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Comparison of enrichment conditions for rapid detection of low numbers of sublethally injured Escherichia coli O157 in food

Vicky JassonAndreja RajkovicLeen BaertJohan DebevereMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Comparison of three pillars for detection of Listeria monocytogenes, Escherichia coli O157 and Campylobacter jejuni within 24 hours time frame

Vicky JassonAndreja RajkovicMieke Uyttendaele

Correlation between genotypic diversity, lipooligosaccharide gene locus class variation, and Caco-2 cell invasion potential of campylobacter jejuni isolates

Ihab HabibRogier LouwenMieke UyttendaeleKurt HoufOlivier VandenbergEdward E NieuwenhuisWilliam G MillerAlex van BelkumLieven De Zutter

Correlation between genotypic diversity, lipooligosaccharide gene locus class variation, and Caco-2 cell invasion potential of Campylobacter jejuni isolates from chicken meat and humans: contribution to virulotyping

Ihab HabibRogier LouwenMieke UyttendaeleKurt HoufOlivier VandenbergEdward E. NieuwenhuisWilliam G MillerAlex Van BelkumLieven De Zutter

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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 Debevere et al.

Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C

H WerbrouckAn VermeulenL HermanFrank DevlieghereMieke UyttendaeleE Van Coillie

Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C

H WerbrouckAn VermeulenL HermanFrank DevlieghereMieke UyttendaeleE Van Coillie

Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook food products by Belgian food companies

Simbarashe SamapundoM HeyndrickxRamize XhaferiSiele CeuppensV De JongheE Van CoillieMieke UyttendaeleFrank Devlieghere

Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook foods produced by Belgian food companies

Simbarashe SamapundoM HeyndrickxRamize XhaferiSiele CeuppensMieke UyttendaeleFrank Devlieghere

Influence of acid stress on survival, expression of virulence genes and invasion capacity into Caco-2 cells of Listeria monocytogenes strains of different origins

Hadewig WerbrouckAn VermeulenEls Van CoillieWiny MessensLieve HermanFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity

Andreja RajkovicMieke UyttendaeleNancy Van HouteghemSandra Maria Oses GómezJohan DebevereFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid

Nada SmigicAndreja RajkovicDennis Sandris NielsenHenrik SiegumfeldtMieke UyttendaeleFrank DevlieghereNils Arneborg

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetics of resuscitation and growth of L. monocytogenes as a tool to select appropriate enrichment conditions as a prior step to rapid detection methods

Vicky JassonAndreja RajkovicJohan DebevereMieke Uyttendaele

A1 Journal Article in FOOD MICROBIOLOGY

Laboratory efforts to eliminate contamination problems in the real-time RT-PCR detection of noroviruses

Ambroos StalsHadewig WerbrouckLeen BaertNadine BotteldoornLieve HermanMieke UyttendaeleEls Van Coillie

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Microbial assessment scheme to support a food safety management system in a ready-to-eat pork meat products production plant

L JSJamal KussagaP LuningFrank DevlieghereMieke Uyttendaele

Molecular detection of, and strategies to reduce Norovirus load or infectivity in foods

Leen BaertJohan DebevereMieke Uyttendaele

Multiplex real-time RT-PCR for simultaneous detection of GI/GII noroviruses and murine norovirus 1

Ambroos StalsH WerbrouckLeen BaertN BotteldoornE WollantsL HermanMieke UyttendaeleEstelle Van Coillie

Multiplex real-time RT-PCR for simultaneous detection of GI/GII noroviruses and murine norovirus 1

Ambroos StalsLeen BaertNadine BotteldoornHadewig WerbrouckLieve HermanMieke UyttendaeleEls Van Coillie

A1 Journal Article in JOURNAL OF VIROLOGICAL METHODS

Multiplex real-time RT-PCR for simultaneous detection of GI/GII noroviruses and murine norovirus 1

Ambroos StalsH WerbrouckLeen BaertN BotteldoornE WollantsL HermanMieke UyttendaeleEstelle Van Coillie

Multiplex real-time RT-PCR for simultaneous detection of GI/GII noroviruses and murine norovirus 1

Ambroos StalsH WerbrouckLeen BaertN BotteldoornE WollantsL HermanMieke UyttendaeleEstelle Van Coillie

Novel bacterial treatments of Listeria monocytogenes followed by growth under suboptimal conditions

Andreja RajkovicNada SmigicN Van HouteghemMieke Uyttendaele

Post-treatment behavior of lactic acid treated Campylobacter jejuni cells at optimal and suboptimal temperatures

Andreja RajkovicNada SmigicDS NielsenN ArneborgMieke UyttendaeleFrank Devlieghere

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

Mieke UyttendaeleP BusschaertA ValeroAH GeeraerdAn VermeulenLiesbeth JacxsensKK GohAnja De Loy-HendrickxJF Van ImpeFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality management systems in the food industry

Liesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Reduction of Echerichia coli O157:H7 on dry-fermented sausage slicing knife by intense light

Igor TomasevicAndreja RajkovicNada SmigicRadomir RadovanovicMieke UyttendaeleFrank Devlieghere

Reported foodborne outbreaks due to noroviruses in Belgium: the link between food and patient investigations in an international context

Leen BaertMieke UyttendaeleAmbroos StalsEls Van CoillieKatelijne DierickJohan DebevereNadine Botteldoorn

A1 Journal Article in EPIDEMIOLOGY AND INFECTION

Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments

Andreja RajkovicNada SmigicMieke UyttendaeleHelga MedicLieven De ZutterFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Risk profile of Bacillus cereus and public health implications

Andreja RajkovicMieke UyttendaeleKatelijne DierickSimbarashe SamapundoNadine BotteldoornJacques MahillonMarc Heyndrickx

Stabiliteit van norovirussen in de voedselketen

Leen BaertMieke Uyttendaele

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Stress response of Campylobacter jejuni when exposed to lactic acid decontamination treatment

Andreja RajkovicNada SmigicDS NielsenH SiegumfeldtMieke UyttendaeleFrank Devlieghere

Systematic assessment of core assurance activities in a company specific food safety management system

PA LuningWJ MarcelisJ RoviraM Van der SpiegelMieke UyttendaeleLiesbeth Jacxsens

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

The efficacy of preservation methods to inactivate foodborne viruses

Leen BaertJohan DebevereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Nada SmigicAndreja RajkovicEszter AntalHelga MedicBarbara LipnickaMieke UyttendaeleFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Use of molecular techniques in food industry

Mieke UyttendaeleAndreja Rajkovic

Validation of a norovirus detection methodology in soft red fruits

Ambroos StalsLeen BaertEls Van CoillieMieke Uyttendaele

Viruses causing foodborne infections: stability in food

Leen BaertMieke Uyttendaele

A4 Journal Article in FOOD ENGINEERING AND INGREDIENTS

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 Journal Article 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

Appropriate enrichment conditions, a prerequisite for rapid and reliable detection of sub-lethally injured E. coli 0157 in food using capture and real-time PCR

Vicky JassonMieke UyttendaeleAndreja RajkovicLeen BaertJohan Debevere

Bacterial contamination of table eggs and the influence of housing systems

K De ReuW MessensM HeyndrickxTB RodenburgMieke UyttendaeleL Herman

A1 Journal Article in WORLDS POULTRY SCIENCE JOURNAL

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 Journal Article 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

Characterization of virulence properties of Listeria monocytogenes serotype 4b strains of different origins

Hadewig WerbrouckNadine BotteldoornLiesbeth CeelenAnnemie DecostereMieke UyttendaeleLieve HermanE Van Coillie

A1 Journal Article in ZOONOSES AND PUBLIC HEALTH

Classification of RTE food according to the potential risk they represent for listeriosis based on data from end product testing and challenge testing

Mieke UyttendaeleAn VermeulenAnja De Loy-HendrickxFrank Devlieghere

Detection of murine norovirus 1 by using plaque assay, transfection assey, and real-time reverse transcription-PCR before and after heat exposure

Leen BaertJohan DebevereMieke UyttendaeleC. E. WobusEls Van CoillieL. B. Thackray

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments

Nancy Van HouteghemFrank DevlieghereAndreja RajkovicSandra Maria Oses GomezMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Evaluation of the contamination of Listeria monocytogenes in 3 categories of ready-to-eat foods based on data from end product testing

P BusschaertA ValeroAn VermeulenLiesbeth JacxsensKK GOHA. DeloyFrank DevlieghereA. GeeraerdMieke UyttendaeleJ. Van Impe

Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection

Leen BaertMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gedrag en virulentie van Listeria monocytogenes in minimaal behandelde levensmiddelen

Hadewig WerbrouckLieve HermanEls Van CoillieAn VermeulenFrank DevlieghereMieke Uyttendaele

Growth of Listeria monocytogenes under suboptimal conditions after sublethal bactericidal treatments

Andreja RajkovicMieke UyttendaeleJohan DebevereFrank Devlieghere

Heat resistance of Bacillus cereus emetic toxin, cereulide

Andreja RajkovicMieke UyttendaeleAn VermeulenM. AndjelkovicI. Fitz-JamesP. in't VeldQuenten DenonRoland VerhéJohan Debevere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

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

Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminatings agents for shredded iceberg lettuce

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

Inactivition of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

Moleculaire aanpak van voedselgebonden virale pathogenen

Leen BaertJohan DebevereMieke Uyttendaele

Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment

Mieke UyttendaeleAndreja RajkovicNancy Van HouteghemNico BoonOlivier ThasJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Norovirus detection in food-borne outbreaks: linking food and patient investigations

Nadine BotteldoornLeen BaertAmbroos StalsEls Van CoillieKatelijne DierickJohan DebevereMieke Uyttendaele

Norovirus detection in food-borne outbreaks: linking food and patient results

Nadine BotteldoornLeen BaertAmbroos StalsEls Van CoillieKatelijne DierickJohan DebevereMieke Uyttendaele

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 Journal Article 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 Journal Article 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

Public health implications of foodborne Bacillus cereus and its toxins

Andreja RajkovicMieke Uyttendaele

Rapid detection of low numbers of Listeria monocytogenes: capture based on phage proteins and magnetic separation

Vicky JassonAndreja RajkovicMieke Uyttendaele

Sensitivity of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli STEC to sublethal bactericidal treatments and developement of increased resistance after repetitive cylcles of inactivation

Nada SmigicAndreja RajkovicMieke UyttendaeleFrank Devlieghere

Spread and inactivation of murine norovirus 1 during critical steps in the production process of deep-frozen onions and spinach

Leen BaertMieke UyttendaeleEls Van CoillieJohan Debevere

Strategies to eliminate murine norovirus 1, a model for human noroviruses, from minimally processed fruits and vegetables.

Leen BaertIsabelle VandekinderenFrank DevlieghereMieke Uyttendaele

Sublethal bactericidal treatments and behaviour of foodborne Campylobacter jejuni

Andreja RajkovicNada SmigicMieke UyttendaeleFrank Devlieghere

Sublethal food processing: effect on the behaviour of pathogens under suboptimal conditions

Andreja RajkovicNada SmigicVicky JassonMieke Uyttendaele

Survival and transfer of murine norovirus 1, a surrogate for human noroviruses, during the production process of deepfrozen onions and spinach

Leen BaertMieke UyttendaeleJohan DebevereMattias VermeerschEls Van Coillie

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

The effect of heat exposure, blanching spinach, peracetic acid treatment of water on the survival of Murine Norovirus 1 was investigated.

Leen BaertJohan DebevereMieke Uyttendaele

The reduction of murine norovirus 1, B-fragilis HSP40 infecting phage B40-8 and E-coli after a mild thermal pasteurization process of raspberry puree

Leen BaertMieke UyttendaeleJohan DebevereEls Van Coillie

A1 Journal Article in FOOD MICROBIOLOGY

2007

An emerging risk to health in food safety a practical and case study approach.

Leen BaertMieke UyttendaeleJohan Debevere

Bookchapter in Foodborne viruses

Bacillus cereus

Andreja RajkovicMieke UyttendaeleJohan Debevere

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

Computer aided boar semen motility analysis for cereulide detection in different food matrices

Andreja RajkovicMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Degradation of N-acyl-L-homoserine lactones by Bacillus cereus in culture media and pork extract

MS MEDINA-MARTINEZMieke UyttendaeleAndreja RajkovicP NADALJohan Debevere

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing

Vicky JassonMieke UyttendaeleAndreja RajkovicJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Evaluation of two viral extraction methods for the detection of human noroviruses in shellfish with conventional and real-time reverse transcriptase PCR

Leen BaertMieke UyttendaeleJohan Debevere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

Flow cytometry as a rapid tool for microbiological analysis in the food industry: potentials and restrictions

Tony RuyssenG VlaemynckMieke UyttendaelePaul Van AsscheT Le Trung

Bookchapter in Rapid methods for food and feed quality determination

Foodborne Viruses: An Emerging Risk to Health in Food Safety a practical and case study approach (Eds. Anna McElhatton and Richard J.Marshall)

Leen BaertMieke UyttendaeleJohan Debevere

Bookchapter in Springer US

Heat inactivation of murine norovirus 1, a surrogate for human noroviruses.

Leen BaertJohan DebevereMieke Uyttendaele

Het gebruik van predictieve modellen voor L. monocytogenes in de levensmiddelenindustrie.

An VermeulenMieke UyttendaeleFrank Devlieghere

Microbiologie van voedingsmiddelen. Methoden, principes en criteria.

Mieke Uyttendaele

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

Ihab HabibImca SampersMieke UyttendaeleDirk BerkvensLieven De Zutter

Optimization of resuscitation and capture as a prerequisite for last detection of L. monocytogenes in food samples.

Vicky JassonMieke UyttendaeleAndreja Rajkovic

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

Imca SampersIhab HabibJosefien GousseauDirk BerkvensLieven De ZutterMieke Uyttendaele

Quantification of gene expression of Listeria monocytogenes by real-time reverse transcription PCR: Optimization, evaluation and pitfalls

Hadewig WerbrouckN BOTTELDOORNMieke UyttendaeleL HERMANE VAN COILLIE

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Relevance of N-acyl-(L)-homoserine lactone production by Yersinia enterocolitica in fresh foods

MS MEDINA-MARTINEZMieke UyttendaeleS MEIREMANJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

Survival and decontamination of murine norovirus 1 during the production process of deep-frozen onions and spinach.

Leen BaertMieke UyttendaeleJohan Debevere

The correlation of the detection of murine norovirus 1 using real-time RT-PCR and plaque assay before and after heat exposure.

Leen BaertJohan DebevereMieke Uyttendaele

Traceerbaarheid in de agrovoedingsketen

Liesbeth JacxsensEva MoensVeerle Van HoeckeFrank DevlieghereMieke Uyttendaele

A4 Journal Article in Traceerbaarheid in de agrovoedingsketen

2006

Bacterial shell contamination in the egg collection chains of different housing systems for laying hens

K DE REUK GRIJSPEERDTMarc HeyndrickxMieke UyttendaeleJohan DebevereL HERMAN

A1 Journal Article in BRITISH POULTRY SCIENCE

Bacteriological contamination and infection of shell eggs in the production chain

Koen De ReuMieke UyttendaeleLieve Herman

Biological and immuno-molecular methods for monitoring of Bacillus cereus emetic toxin and Staphylococcus aureus enterotoxin

Andreja RajkovicJohan DebevereMieke Uyttendaele

Biological and immuno-molecular techniques for monitoring of Bacillus cereus emetic toxin and Staphylococcus aureus enterotoxin

Andreja RajkovicMieke UyttendaeleJohan Debevere

De betrokkenheid van cel tot cel communicatie bij de regulatie van de virulentie van Gram negatieve bacteriën en de relevantie hiervan in levensmiddelen

Maria Stella Medina MartinezMieke Uyttendaele

Detection of noroviruses : comparison of viral extraction methods in bivalve molluscs

Leen BaertL BontinckMieke UyttendaeleJohan Debevere

Detection of noroviruses : comparison of viral extraction methods in bivalve molluscs

Leen BaertJohan DebevereMieke Uyttendaele

Bookchapter in Seafood research from fish to dish : quality, safety and processing of wild and farmed fish

Development of a real-time NASBA assay for the detection of Campylobacter jejuni cells

I COOLSMieke UyttendaeleE D'HAESEHans NelisJohan Debevere

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Differential inlA and inlB expression and interaction with human intestinal and liver cells by Listeria monocytogenes strains of different origins

H WERBROUCKK GRIJSPEERDTN BOTTELDOORNE VAN PAMELN RIJPENSJozef Van DammeMieke UyttendaeleL HERMANE VAN COILLIE

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Dynamics of boar semen motility inhibition as a semi-quantitative measurement of Bacillus cereus emetic toxin (Cereulide)

Andreja RajkovicMieke UyttendaeleW DELEYAnn Van SoomTom RijsselaereJohan Debevere

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques

Nancy Van HouteghemFrank DevlieghereSM Oses GomezJohan DebevereMieke Uyttendaele

Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques.

N. Van HouteghemFrank DevlieghereSM Oses GomezJohan DebevereMieke Uyttendaele

Effect of temperature and glucose concentration on the N-butanoyl-L-homoserine lactone production by Aeromonas hydrophila

MS MEDINA-MARTINEZMieke UyttendaeleVeerle DemolderJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis

K DE REUK GRIJSPEERDTW MESSENSA HEYNDRICKXMieke UyttendaeleJohan DebevereL HERMAN

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Immunoquantitative real-time PCR for detection and quantification of Staphylococcus aureus enterotoxin B in foods

Andreja RajkovicB EL MOUALIJMieke UyttendaeleP BROLETW ZORZIE HEINENE FOUBERTJohan Debevere

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of eggshell condensation on eggshell penetration and whole egg contamination with Salmonella enterica serovar Enteritidis

K DE REUK GRIJSPEERDTMarc HeyndrickxW MESSENSMieke UyttendaeleJohan DebevereL HERMAN

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Influence of food system conditions on N-acyl-L-homoserine lactones production by Aeromonas spp

MS MEDINA-MARTINEZMieke UyttendaeleVeerle DemolderJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of type of food on the kinetics and overall production of Bacillus cereus emetic toxin

Andreja RajkovicMieke UyttendaeleSA OMBREGTE JAASKELAINENM SALKINOJA-SALONENJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Microbial analysis of foods

Mieke UyttendaeleJohan Debevere

Bookchapter in Handbook of food science, technology and engineering, vol. 1

Monitoring Heat Stable Intoxicative Enterotoxins of Bacillus cereus Staphylococcus aureus in Food. Oral Communication

Andreja RajkovicMieke UyttendaeleJohan Debevere

Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree

Andreja RajkovicMieke UyttendaeleTine CourtensMarc HeyndrickxJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium

Mieke UyttendaeleK BaertY GhafirG DaubeLieven De ZutterL HermanK DierickD PierardJJ DuboisB Horion et al.

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rapid methods in food diagnostics

Mieke UyttendaeleJohan Debevere

Bookchapter in Handbook of food science, technology and engineering, vol. 1

Risico's verbonden aan Enterobacter sakazakii in zuigelingenvoeding

Mieke UyttendaeleLieve HermansG DAUBES LAUWERSY VANDENPLASC SAEGERMANJohan Debevere

A2 Journal Article in TIJDSCHRIFT VOOR GENEESKUNDE

Risk assessment of Listeria monocytogenes: Impact of individual cell variability on the exposure assessment step

Kjell FrancoisFrank DevlieghereMieke UyttendaeleJohan Debevere

A1 Journal Article in RISK ANALYSIS

Single cell variability of L-monocytogenes grown on liver pate and cooked ham at 7 degrees C: comparing challenge test data to predictive simulations

Kjell FrancoisFrank DevlieghereMieke UyttendaeleAR STANDAERTAH GEERAERDP NADALJan Van ImpeJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

The effect of a commercial UV disinfection system on the bacterial load of shell eggs

Koen De ReuK GRIJSPEERDTL HERMANMarc HeyndrickxMieke UyttendaeleJohan DebevereFF PUTIRULANNM BOLDER

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

I SIROFrank DevlieghereLiesbeth JacxsensMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Validation of Analytical Methods

Johan DebevereMieke Uyttendaele

Bookchapter in Microbiological Analysis of Red Meat, Poultry and eggs

2005

Antimicrobial effect of nisin and carvacrol and competition between Bacillus cereus and Bacillus circulars in vacuum-packed potato puree

Andreja RajkovicMieke UyttendaeleTine CourtensJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Bacterial eggshell contamination in conventional cages, furnished cages and aviary housing systems for laying hens

K DE REUK GRIJSPEERDTMarc HeyndrickxJ ZOONSK DE BAEREMieke UyttendaeleJohan DebevereL HERMAN

A1 Journal Article in BRITISH POULTRY SCIENCE

Bacterial eggshell penetration and whole egg contamination with Salmonella Enterica. Serovar Enteritidis influenced by eggshell condenstion and heat stress for laying hens

K DE REUK GRIJSPEERDTW MESSENSMarc HeyndrickxLieve HermansK MERTENSJ DE BAERDEMAEKERMieke UyttendaeleJohan Debevere

Cereulide production in different foods by Bacillus cereus 5964a, causative agent of a fatal foodborne outbreak

Andreja RajkovicMieke UyttendaeleS OMBREGTJohan Debevere

Detection and quantification of cereulide (Bacillus cereus emetic toxin) in different foods

Andreja RajkovicMieke UyttendaeleS OMBREGTM SALKINOJAE JAASKELAINENJohan Debevere

Detection of N-acyl-L-homoserine lactones degradation by Bacillus spp.

Johan DebevereMieke Uyttendaele

Impact of non typical food matrices and cell density on Bacillus cereus emetic toxin production

Andreja RajkovicMieke UyttendaeleJohan Debevere

Ober, er zit een virus in mijn soep!

Leen BaertMieke UyttendaeleJohan Debevere

Opgelet voor de Listeriabacterie

Mieke Uyttendaele

Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards

Ils CoolsMieke UyttendaeleJ CerpentierE D'HaeseHans NelisJohan Debevere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

Solid phase cytometry as a tool to detect viable but non-culturable cells of Campylobacter jejuni

Ils CoolsEvelien D'HaeseMieke UyttendaeleEllen StormsHans NelisJohan Debevere

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Survival in hostile environments and the detection of the viable but non-culturable form of Campylobacter jejuni

Ilse CoolsMieke Uyttendaele

The use of total aerobic and Gram-negative flora for quality assurance in the production chain of consumption eggs

K DE REUK GRIJSPEERDTMarc HeyndrickxMieke UyttendaeleL HERMAN

A1 Journal Article in FOOD CONTROL

2004

Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution

Mieke UyttendaeleKristien NeytsH VANDERSWALMENE NOTEBAERTJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes

Mieke UyttendaeleAndreja RajkovicG BENOSKjell FrancoisFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S-flexneri

CF BAGAMBOULAMieke UyttendaeleJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke UyttendaeleJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke Uyttendaele

A4 Journal Article in HET INGENIEURSBLAD

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke UyttendaeleJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

Voorkomen, groei en karakterisatie van Bacillus cereus in industrieel geproduceerde, gekoelde, vacuümverpakte aardappelpuree: deel van de risicoanalyse

Andreja RajkovicMieke UyttendaeleJohan Debevere

2003

Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri

CF BAGAMBOULAMieke UyttendaeleJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Bacterial eggshell contamination in the egg production chain and in different housing systems.

K DE REUKoen GrijspeerdtMarc HeyndrickxMieke UyttendaeleL HERMAN

Challenge testen om risico Listeria monocytogenes te peilen

Mieke UyttendaeleKristien NeytsKjell FrancoisFrank DevlieghereJohan Debevere

Evaluation of real-time PCR vs automated ELISA and a conventional culture method using a semi-solid medium for detection of Salmonella

Mieke UyttendaeleKatrien VanwildemeerschJohan Debevere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

General risk assessment of Bacillus cereus in processed foods

Andreja RajkovicMieke UyttendaeleJohan Debevere

Bookchapter in Food Quality. A challenge for north and south

General risk assessment of Bacillus cereus in processed foods.

A RAJKOVICMieke UyttendaeleJ DEBEVERE

Laser Scanning cytometry to detect viable but non-culturable C. Jejuni in drinking water.

Ils CoolsEva D'HaeseMieke UyttendaeleE STORMSHans NelisJohan Debevere

Microbiologie van voedingsmiddelen. Methoden, principes en criteria

Mieke Uyttendaele

Prevalence, growth and characterization of Bacillus Cereus in industrially produced refrigerated vacuum packed potato puree: part of the risk assessment study

Andreja RajkovicMieke UyttendaeleTine CourtensMarc HeyndrickxJohan Debevere

Prevalence, growth and characterization of Bacillus cereus in refrigerated vacuum packed potato puree

Andreja RajkovicMieke UyttendaeleTine CourtensJohan Debevere

Quality assurance in the egg production chain to reduce the bacterial contamination of the eggshell.

K DE REUKoen GrijspeerdtMarc HeyndrickxMieke UyttendaeleL HERMAN

Real time detection of pathogenic bacteria in foods

Eva D'HaeseMieke UyttendaeleHans NelisJohan Debevere

Bookchapter in Current Challenges in Food Microbiology / B. Blais (Ed.). - Kerala : , Research Signpost, 2003

Survival of Campylobacter jejuni strains of different origin in drinking water

Ils CoolsMieke UyttendaeleC CAROEva D'HaeseHans NelisJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

2002

Acid tolerance of Shigella sonnei and Shigella flexneri.

CF BAGAMBOULAMieke UyttendaeleJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

Challenge-testen om risico groei Listeria monocytogenes te peilen

Mieke UyttendaeleJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Control of Aeromonas on minimal processed vegetables by decontamination with lactic acid, chlorinated water or essential oil solution.

Mieke UyttendaeleK NEYTSH VANDERSWALMENE NOTEBAERTJohan Debevere

Evaluation of the iQ PCR system versus the Vidas ELISA and Diassalm for rapid detection of Salmonella in meat and poultry

Mieke UyttendaeleK VANWILDEMEERSCHJohan Debevere

Evaluation of the iQ PCR system versus the Vidas ELISA and Diassalm for rapid detection of Salmonella in meat and poultry

Mieke UyttendaeleK VANWILDEMEERSCHJohan Debevere

Growth and survival of Shigella sonnei and S-flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7 degrees C and 12 degrees C.

CF BAGAMBOULAMieke UyttendaeleJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Isolation and characterization of enterohaemorrhagic Escherichia coli O157: H7 from cattle in Belgium and Poland.

Ann TutenelD PIERARDJ URADZINSKIE JOZWIKM PASTUSZCZAKJohan Van HendeMieke UyttendaeleJohan DebevereT CHEASTYJan Van Hoof et al.

A1 Journal Article in EPIDEMIOLOGY AND INFECTION

Rol van microbiologische criteria binnen HACCP

Kristien NeytsMieke UyttendaeleFrank DevlieghereJohan Debevere

Rol van microbiologische criteria binnen HACCP.

K NEYTSMieke UyttendaeleF DEVLIEHEREJohan Debevere

2001

Effect of acid resistance of Escherichia coli O157: H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue and effect of modified atmosphere packaging on survival of Escherichia coli O157: H7 on red meat.

Mieke UyttendaeleE JOZWIKAnn TutenelLieven De ZutterJ URADZINSKID PIERARDJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157: H7.

Mieke UyttendaeleI TAVERNIERSJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of culture media for enrichment and isolation of Shigella sonnei and S-flexneri.

Mieke UyttendaeleCF BAGAMBOULAE DE SMETS VAN WILDERJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibitory effect of spices and herbs towards Shigella sonnei and S. flexneri

C. F. BagamboulaMieke UyttendaeleJohan Debevere

Recovery of heat-stressed E-coli O157:H7 from ground beef and survival of E-coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7° C and 22° C

Mieke UyttendaeleS VankeirsbilckJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Zin en onzin van microbiologische analyses

Johan DebevereK NeytsMieke UyttendaeleFrank Devlieghere

2000

De beheersing van nieuwe pathogenen in de levensmiddelenindustrie

Mieke UyttendaeleJohan DebevereFrank DevlieghereLiesbeth JacxsensKristien Neyts

Effect of stress by suboptimal growth factors on survival of Escherichia coli O157: H7

Mieke UyttendaeleI TAVERNIERSJohan Debevere

Growth and survival of Shigella sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7°C and 12°C

Mieke UyttendaeleJohan Debevere

Incidence and identification of mesophilic Aeromonas spp. from retail foods.

Kristien NeytsGeert HuysMieke UyttendaeleJean SwingsJohan Debevere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products

Dirk GeversGeert HuysFrank DevlieghereMieke UyttendaeleJohan DebevereJean Swings

A1 Journal Article in SYSTEMATIC AND APPLIED MICROBIOLOGY

Listeria monocytogenes: detection using NASBA (an isothermal nucleic acid amplification system)

Mieke UyttendaeleJohan Debevere

Bookchapter in Encyclopedia of food microbiology

Modification of the bile salts - Irgasan - brilliant green agar for enumeration of Aeromonas species from food.

Kristien NeytsE NOTEBAERTMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The use of immuno-magnetic separation (IMS) as a tool in a sample preparation method for direct detection of L-monocytogenes in cheese.

Mieke UyttendaeleI VAN HOORDEJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Zin en onzin van de levensmiddelenmicrobiologie

Johan DebevereK NeytsMieke UyttendaeleFrank Devlieghere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Zin en onzin van levensmiddelenmicrobiologie

Johan DebevereK NEYTSMieke UyttendaeleFrank Devlieghere

1999

Evaluation of buoyant density centrifugation as a sample preparation method for NASBA-ELGA detection of Campylobacter jejuni in foods.

Mieke UyttendaeleJohan DebevereR LINDQVIST

A1 Journal Article in FOOD MICROBIOLOGY

Houdbaarheidsverlenging van kabeljauwfilets door gemodificeerde atmosfeer verpakking

Johan DebevereMieke UyttendaeleG Boskou

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market.

Mieke UyttendaeleP DE TROYJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in poultry carcasses and different types of poultry products for sale on the Belgian retail market.

Mieke UyttendaeleP DE TROYJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

PCR assay for detection of the E-coli O157: H7 eae-gene and effect of the sample preparation method on PCR detection of heat-killed E-coli O157: H7 in ground beef.

Mieke UyttendaeleS VAN BOXSTAELJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

1998

Characterization of growth and metabolite production of Lactobacillus reuteri during glucose/glycerol cofermentation in batch and continuous cultures.

MG EL-ZINEYN ARNEBORGMieke UyttendaeleJohan DebevereM JAKOBSEN

A1 Journal Article in BIOTECHNOLOGY LETTERS

Effects of modified atmosphere packaging and preservatives on the shelf-life of high moisture prunes and raisins.

A EL HALOUATH GOURAMAMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Iedere methode heeft zijn beperkingen

Mieke Uyttendaele

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Influence of cold stress on the preliminary enrichment time needed for detection of enterohemorrhagic Escherichia coli in ground beef by PCR.

Mieke UyttendaeleC GRANGETTEF ROGERIES PASTEAUJohan DebevereM LANGE

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Moleculaire technieken voor routinedetectie pathogenen in levensmiddelen; PCR geen panacee : aangepaste monstervoorbereiding blijft nodig

Mieke UyttendaeleJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Ontwikkeling snelle methoden : ISO methoden onder vuur

Mieke Uyttendaele

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

PCR detection of Escherichia coli O157:H7 in relation to viability

Mieke UyttendaeleJohan Debevere

Prevalence of Salmonella in poultry carcasses and their products in Belgium

Mieke UyttendaeleJohan DebevereRM LIPSKristien Neyts

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

1997

Characteristics, prevalence and control of E. coli O157:H7 in foods

Mieke UyttendaeleJohan Debevere

Evaluation of the NASBA(R) nucleic acid amplification system for assessment of the viability of Campylobacter jejuni.

Mieke UyttendaeleA BASTIAANSENJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Incidence of Listeria monocytogenes in poultry and poultry products obtained from Belgian and French abbatoirs

Mieke UyttendaeleKristien NeytsRM LIPSJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Microbial Control in the Meat Industry

Nieuwe pathogenen: Escherichia coli O157:H7

Mieke Uyttendaele

A3 Journal Article in Flanders Food Magazine

The principle, (dis)advantages and applications in food quality analysis of the nucleic acid amplification system NASBA in relation to poultry products

Mieke UyttendaeleJohan Debevere

1996

Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1

G ENANAA ELESSAWYMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of the nucleic acid amplification system NASBA(R) and agar isolation for detection of pathogenic campylobacters in naturally contaminated poultry

Mieke UyttendaeleR SchukkinkB van GemenJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Development and evaluation of the NASBA nucleic acid amplification system for detection of pathogenic campylobacters and Listeria monocytogenes in foods

Mieke UyttendaeleJohan Debevere

Development of the NASBA nucleic acid amplification system for detection of Listeria monocytogenes

Mieke UyttendaeleJohan Debevere

Evaluation of Preston medium for detection of Campylobacter jejuni in vitro and in artificially and naturally contaminated poultry products

Mieke UyttendaeleJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Factors effecting the microbial quality of meat

Influence of bacterial age and pH of lysis buffer on type of nucleic acid isolated

Mieke UyttendaeleR SchukkinkB van GemenJohan Debevere

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

Moleculaire technieken als snelle detectiemethoden binnen de voedseldiagnostiek

Mieke Uyttendaele

The production and application of reuterin from Lactobacillus reuteri 12002

M. El-ZeneyMieke UyttendaeleJohan Debevere

Voorstelling van de research-activiteiten van het laboratorium voor Levensmiddelenmicrobiologie en -conservering

Mieke UyttendaeleFrank Devlieghere

1995

Antibacterial activity of the glucose-oxidase glucose system in liquid whole egg

D DobbenieMieke UyttendaeleJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Comparison of a nucleic acid amplification system NASBA and agar isolation for detection of pathogenic campylobacters in poultry

Mieke UyttendaeleR. SchukkinkB. Van GemenJohan Debevere

Detection of Campylobacter jejuni added to foods by using a combined selective enrichment and nucleic acid sequence based amplification (NASBA)

Mieke UyttendaeleR SchukkinkB van GemenJohan Debevere

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Development of NASBA®, a nucleic acid amplification system, for identification of Listeria monocytogenes and comparison to ELISA and a modified FDA method

Mieke UyttendaeleR SchukkinkB van GemenJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of campylobacters using nucleic acid based methodology

Mieke UyttendaeleJohan Debevere

Toepassing van het amplificatiesysteem NASBA voor snelle detectie van pa-thogenen in voedsel

Mieke Uyttendaele

1994

Evaluation of the antimicrobial activity of protamine

Mieke UyttendaeleJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Identification of Campylobacter jejuni, Campylobacter coli and Campylobacter lari by the nucleic acid amplification system NASBA®

Mieke UyttendaeleR SchukkinkB van GemenJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED BACTERIOLOGY

NASBA(tm) als snelle detectiemethode voor voedselpathogenen

Mieke UyttendaeleR SchukkinkB van GemenJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Optimization of the nucleic acid amplification system NASBA R and the 'insolution' hybridization technique ELGA for detection of Listeria monocytogenes and Campylobacter jejuni

Mieke UyttendaeleR SchukkinkB Van GemenJohan Debevere

1993

Evaluatie van protamine als conserveermiddel

Mieke UyttendaeleJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Incidence and identification of mesophilic Aeromonas spp. isolated from retail foods in Belgium. Proceedings 4thWorld Congress Foodbome Infections and Intoxications, 954-958, Berlin, Germany, 7-12 June 1998.

K NEYTSGeert HuysMieke UyttendaeleJ SWINGSJ DEBEVERE

Nucleic acid based methods for detection and typing of foodborne pathogens. Proceedings International Symposium: Foodborne Pathogens - Detection and Typing, The Hague, The Netherlands, 20-21 April, 1998.

Mieke UyttendaeleJohan Debevere

Specific detection of the Escherichia coli O157:H7 eae-gene using the NASBA amplification system. Proceedings 4th World Congress Foodborne Infections and Intoxications, 347-352, Berlin, Germany, 7-12 June.

Mieke UyttendaeleF GUERINR SCHUKKINKP OUDSHOORND PIERARDJ DEBEVERE

The use of applied systematics to identify foodborne pathogens.

Mieke UyttendaeleJohan Debevere

Bookchapter in Detecting pathogens in food/ T. McMeekin (Ed). - Cambridge : Woodhead Publishing Limited, 2003 - ISBN 1 85573 670 5

Validation detection techniques.

Johan DebevereMieke Uyttendaele

Bookchapter in Detecting pathogens in food/ T. McMeekin (Ed). - Cambridge : Woodhead Publishing Limited, 2003 - ISBN 1 85573 670 5