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Salmonella prevalence and persistence in industrialized poultry slaughterhouses

Poultry science, 2021-04, Vol.100 (4), p.100991-100991, Article 100991

2021

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The effect of partial depopulation on Campylobacter introduction in broiler houses

Poultry science, 2021-02, Vol.100 (2), p.1076-1082

2021

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Clearance of Escherichia coli O157:H7 infection in calves by rectal administration of bovine lactoferrin

Applied and Environmental Microbiology, 2015-03, Vol.81 (5), p.1644-1651

2015

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A seven-year survey of Campylobacter contamination in meat at different production stages in Belgium

International journal of food microbiology, 2007-05, Vol.116 (1), p.111-120

2007

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Comparison of Five Repetitive-Sequence-Based PCR Typing Methods for Molecular Discrimination of Salmonella enterica Isolates

Journal of Clinical Microbiology, 2005-08, Vol.43 (8), p.3615-3623

2005

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Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter

Meat science, 2020-11, Vol.169, p.108177, Article 108177

2020

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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

International journal of food microbiology, 2006-09, Vol.111 (2), p.149-163

2006

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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Meat science, 2022-01, Vol.183, p.108659-108659, Article 108659

2022

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

Food microbiology, 2018-04, Vol.70, p.192-199

2018

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Risk Factors for Salmonella and Hygiene Indicators in the 10 Largest Belgian Pig Slaughterhouses

Journal of food protection, 2008-07, Vol.71 (7), p.1320-1329

2008

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A Comparison Survey of Organic and Conventional Broiler Chickens for Infectious Agents Affecting Health and Food Safety

Avian diseases, 2006-06, Vol.50 (2), p.196-200

2006

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Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

Food microbiology, 2022-06, Vol.104, p.104000-104000, Article 104000

2022

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Contamination of Carcasses with Salmonella during Poultry Slaughter

Journal of food protection, 2008, Vol.71 (1), p.146-152

2008

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Escherichia coli O157 Prevalence in Different Cattle Farm Types and Identification of Potential Risk Factors

Journal of food protection, 2009-09, Vol.72 (9), p.1848-1853

2009

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Campylobacter contamination during poultry slaughter in Belgium

Journal of food protection, 2006, Vol.69 (1), p.27-33

2006

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

Food microbiology, 2008-02, Vol.25 (1), p.65-74

2008

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Occurrence of ‘gang of five’ Shiga toxin‐producing Escherichia coli serogroups on Belgian dairy cattle farms by overshoe sampling

Letters in applied microbiology, 2021-04, Vol.72 (4), p.415-419

2021

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Pathogenic potential of Escherichia coli O157 and O26 isolated from young Belgian dairy calves by recto‐anal mucosal swab culturing

Journal of applied microbiology, 2021-08, Vol.131 (2), p.964-972

2021

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External Contamination of Campylobacter-Free Flocks after Transport in Cleaned and Disinfected Containers

Journal of food protection, 2007, Vol.70 (1), p.40-46

2007

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Contamination of freshly slaughtered pig carcasses with enteropathogenic Yersinia spp.: Distribution, quantification and identification of risk factors

International journal of food microbiology, 2015-07, Vol.204, p.33-40

2015

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Salmonella surveillance and control at post-harvest in the Belgian pork meat chain

Food microbiology, 2009-05, Vol.26 (3), p.265-271

2009

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

International journal of food microbiology, 2018-09, Vol.281, p.32-35

2018

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

Meat science, 2018-11, Vol.145, p.23-30

2018

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Control of human pathogenic Yersinia enterocolitica in minced meat: Comparative analysis of different interventions using a risk assessment approach

Food microbiology, 2017-06, Vol.64, p.83-95

2017

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

International journal of food microbiology, 2012-09, Vol.159 (1), p.30-38

2012

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Salmonella prevalence and persistence in industrialized poultry slaughterhouses

The effect of partial depopulation on Campylobacter introduction in broiler houses

Clearance of Escherichia coli O157:H7 infection in calves by rectal administration of bovine lactoferrin

A seven-year survey of Campylobacter contamination in meat at different production stages in Belgium

Comparison of Five Repetitive-Sequence-Based PCR Typing Methods for Molecular Discrimination of Salmonella enterica Isolates

Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter

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

Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

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

Risk Factors for Salmonella and Hygiene Indicators in the 10 Largest Belgian Pig Slaughterhouses

A Comparison Survey of Organic and Conventional Broiler Chickens for Infectious Agents Affecting Health and Food Safety

Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

Contamination of Carcasses with Salmonella during Poultry Slaughter

Escherichia coli O157 Prevalence in Different Cattle Farm Types and Identification of Potential Risk Factors

Campylobacter contamination during poultry slaughter in Belgium

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

Occurrence of ‘gang of five’ Shiga toxin‐producing Escherichia coli serogroups on Belgian dairy cattle farms by overshoe sampling

Pathogenic potential of Escherichia coli O157 and O26 isolated from young Belgian dairy calves by recto‐anal mucosal swab culturing

External Contamination of Campylobacter-Free Flocks after Transport in Cleaned and Disinfected Containers

Contamination of freshly slaughtered pig carcasses with enteropathogenic Yersinia spp.: Distribution, quantification and identification of risk factors

Salmonella surveillance and control at post-harvest in the Belgian pork meat chain

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

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

Control of human pathogenic Yersinia enterocolitica in minced meat: Comparative analysis of different interventions using a risk assessment approach

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

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