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Erratum to “Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere” [J. Food Protect. 62(10) (1999) 1128–1135]

Journal of food protection, 2024-10, Vol.87 (10), p.100065, Article 100065

2024

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Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

Food control, 2015-04, Vol.50, p.457-466

2015

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

Food control, 2014-03, Vol.37, p.85-92

2014

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Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

Postharvest biology and technology, 2007-06, Vol.44 (3), p.185-194

2007

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Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

International journal of food microbiology, 2011-10, Vol.150 (1), p.34-41

2011

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High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

International journal of food microbiology, 2007-06, Vol.117 (1), p.1-28

2007

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Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

Food microbiology, 2004-12, Vol.21 (6), p.703-714

2004

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Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Food microbiology, 2018-04, Vol.70, p.232-244

2018

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The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Food microbiology, 2024-04, Vol.118, p.104407-104407, Article 104407

2024

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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Food microbiology, 2019-08, Vol.81, p.40-50

2019

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Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media

Food microbiology, 2011-09, Vol.28 (6), p.1162-1169

2011

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Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake

International journal of food microbiology, 2016-11, Vol.237, p.157-163

2016

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Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

International journal of food microbiology, 2021-01, Vol.337, p.108955, Article 108955

2021

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The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

International journal of food microbiology, 2014-07, Vol.181, p.10-18

2014

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Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

International journal of food microbiology, 2019-08, Vol.303, p.46-57

2019

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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

International journal of food microbiology, 2004-11, Vol.96 (2), p.149-164

2004

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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

International journal of cardiology, 2009-07, Vol.133 (1), p.94-104

2009

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

International journal of food microbiology, 2015-09, Vol.208, p.102-113

2015

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Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

International journal of food microbiology, 2009-05, Vol.131 (2), p.138-144

2009

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Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems

International journal of food microbiology, 2018-11, Vol.285, p.74-80

2018

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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Food chemistry, 2012-09, Vol.134 (1), p.207-214

2012

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

International journal of food microbiology, 2010-07, Vol.141, p.S180-S187

2010

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A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems

International journal of food microbiology, 2009-08, Vol.134 (1), p.113-125

2009

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Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

Food microbiology, 2009-12, Vol.26 (8), p.882-888

2009

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Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)

Food microbiology, 2012-12, Vol.32 (2), p.389-396

2012

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Erratum to “Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere” [J. Food Protect. 62(10) (1999) 1128–1135]

Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

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

Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake

Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

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

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

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

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

A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)

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