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Tests for determining in-use concentrations of antibiotics and disinfectants are based on entirely different concepts: “Resistance” has different meanings

International journal of food microbiology, 2010, Vol.136 (3), p.247-254

2010

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Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?

Epidemiology and infection, 2006-10, Vol.134 (5), p.946-951

2006

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Assessment of the prevalence of Mycobacterium avium subsp. paratuberculosis in commercially pasteurized milk

Foodborne pathogens and disease, 2007-12, Vol.4 (4), p.433-447

2007

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Application of hazard analysis – Critical control point (HACCP) principles to primary production: What is feasible and desirable?

Food control, 2011-12, Vol.22 (12), p.1839-1843

2011

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Biofilms and their consequences, with particular reference to hygiene in the food industry

Journal of Applied Bacteriology, 1993-12, Vol.75 (6), p.499-511

1993

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Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk

Preventive veterinary medicine, 1998-12, Vol.37 (1), p.129-145

1998

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Quantitative risk assessment of human salmonellosis from the consumption of a turkey product in collective catering establishments

International journal of food microbiology, 2003-01, Vol.80 (1), p.17-30

2003

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An Explanation of Non-Sterile (Leaky) Milk Packs in Well-Operated UHT Plant

Food and bioproducts processing, 2001-12, Vol.79 (4), p.219-222

2001

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Risk Assessment of Listeriosis Linked to the Consumption of Two Soft Cheeses Made from Raw Milk: Camembert of Normandy and Brie of Meaux

Risk analysis, 2004-04, Vol.24 (2), p.389-399

2004

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Mycobacterium paratuberculosis heat resistance

Letters in applied microbiology, 2000-04, Vol.30 (4), p.341-344

2000

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Significance of temperature and preincubation temperature on survival of Listeria monocytogenes at pH 4.8

Letters in applied microbiology, 1997-10, Vol.25 (4), p.257-260

1997

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Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households

International journal of food microbiology, 2008-11, Vol.128 (1), p.158-164

2008

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Ranking the microbiological safety of foods: A new tool and its application to composite products

Trends in food science & technology, 2013-10, Vol.33 (2), p.124-138

2013

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Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity

Food research international, 1996, Vol.29 (3), p.219-226

1996

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Estimation of low bacterial concentration: Listeria monocytogenes in raw milk

International journal of food microbiology, 2003-01, Vol.80 (1), p.1-15

2003

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THERMAL DEATH OF BACTERIA

Journal of applied microbiology, 2001-01, Vol.90 (1), p.148-149

2001

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A REVIEW Tailing of Survival Curves of Bacterial Spores

Journal of Applied Bacteriology, 1977-02, Vol.42 (1), p.1-19

CERF, O.

1977

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Significance of pre‐incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14°C

Journal of Applied Bacteriology, 1996-10, Vol.81 (4), p.433-438

1996

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Quantification des risques sanitaires liés aux contaminations microbiologiques des aliments

Revue d'épidémiologie et de santé publique, 2000, Vol.48, p.2s11-2s23

2000

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Elimination of adhering bacteria from surfaces by pulsed laser beams

Letters in applied microbiology, 1997-03, Vol.24 (3), p.177-179

1997

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Predicting Concomitant Denaturation of Vitamin as Influenced by Combined Process Temperature and pH in Batch and Continuous Flow Sterilization of Liquids

Food and bioproducts processing, 1996, Vol.74 (4), p.200-206

1996

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A method for assessing the in-place cleanability of food-processing equipment

Trends in food science & technology, 2007, Vol.18, p.S54-S58

Yanko, E.M.G

2007

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Experimental rigs are available for the EHEDG test methods

Trends in food science & technology, 1995, Vol.6 (4), p.132-134

Cerf, O.

1995

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Review of epidemiological surveys on the prevalence of contamination of healthy cattle with Escherichia coli serogroup O157 : H7

International journal of hygiene and environmental health, 2001-05, Vol.203 (4), p.347-361

2001

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A comparison of thermodynamic approaches to predict the adhesion of dairy microorganisms to solid substrata

Cell Biophysics, 1990-08, Vol.17 (1), p.93-106

1990

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Tests for determining in-use concentrations of antibiotics and disinfectants are based on entirely different concepts: “Resistance” has different meanings

Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?

Assessment of the prevalence of Mycobacterium avium subsp. paratuberculosis in commercially pasteurized milk

Application of hazard analysis – Critical control point (HACCP) principles to primary production: What is feasible and desirable?

Biofilms and their consequences, with particular reference to hygiene in the food industry

Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk

Quantitative risk assessment of human salmonellosis from the consumption of a turkey product in collective catering establishments

An Explanation of Non-Sterile (Leaky) Milk Packs in Well-Operated UHT Plant

Risk Assessment of Listeriosis Linked to the Consumption of Two Soft Cheeses Made from Raw Milk: Camembert of Normandy and Brie of Meaux

Mycobacterium paratuberculosis heat resistance

Significance of temperature and preincubation temperature on survival of Listeria monocytogenes at pH 4.8

Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households

Ranking the microbiological safety of foods: A new tool and its application to composite products

Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity

Estimation of low bacterial concentration: Listeria monocytogenes in raw milk

THERMAL DEATH OF BACTERIA

A REVIEW Tailing of Survival Curves of Bacterial Spores

Significance of pre‐incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14°C

Quantification des risques sanitaires liés aux contaminations microbiologiques des aliments

Elimination of adhering bacteria from surfaces by pulsed laser beams

Predicting Concomitant Denaturation of Vitamin as Influenced by Combined Process Temperature and pH in Batch and Continuous Flow Sterilization of Liquids

A method for assessing the in-place cleanability of food-processing equipment

Experimental rigs are available for the EHEDG test methods

Review of epidemiological surveys on the prevalence of contamination of healthy cattle with Escherichia coli serogroup O157 : H7

A comparison of thermodynamic approaches to predict the adhesion of dairy microorganisms to solid substrata

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