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

International journal of food microbiology, 2006-12, Vol.112 (3), p.253-260

2006

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Intestinal mucus protects Campylobacter jejuni in the ceca of colonized broiler chickens against the bactericidal effects of medium-chain fatty acids

Poultry science, 2010-06, Vol.89 (6), p.1144-1155

2010

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Quantitative microbiological risk assessment (QMRA) of food-borne zoonoses at the European level

Food control, 2013-02, Vol.29 (2), p.343-349

2013

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Defining pathogenic verocytotoxin-producing Escherichia coli (VTEC) from cases of human infection in the European Union, 2007–2010

Epidemiology and infection, 2015-06, Vol.143 (8), p.1652-1661

2015

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Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing

Poultry science, 2013-04, Vol.92 (4), p.1077-1084

2013

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Eggshell penetration by Salmonella: a review

World's Poultry Science Journal, 2005-03, Vol.61 (1), p.71-86

2005

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The use of high pressure to modify the functionality of food proteins

Trends in food science & technology, 1997, Vol.8 (4), p.107-112

1997

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Effect of Egg Washing on the Cuticle Quality of Brown and White Table Eggs

Journal of food protection, 2011-10, Vol.74 (10), p.1649-1654

2011

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Effects on Salmonella shell contamination and trans-shell penetration of coating hens' eggs with chitosan

International journal of food microbiology, 2011-01, Vol.145 (1), p.43-48

2011

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Quantification of Campylobacter spp. in chicken carcass rinse by real-time PCR

Journal of applied microbiology, 2008-12, Vol.105 (6), p.1909-1918

2008

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Bacterial contamination of table eggs and the influence of housing systems

World's poultry science journal, 2008-03, Vol.64 (1), p.5-19

2008

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Screening for lactic acid bacteria capable of inhibiting Campylobacter jejuni in in vitro simulations of the broiler chicken caecal environment

Beneficial microbes, 2012-12, Vol.3 (4), p.299-308

2012

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Eggshell penetration of hen's eggs by Salmonella enterica serovar Enteritidis upon various storage conditions

British poultry science, 2006-10, Vol.47 (5), p.554-560

2006

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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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Bacteriological contamination, dirt, and cracks of eggshells in furnished cages and noncage systems for laying hens: An international on-farm comparison

Poultry science, 2009-11, Vol.88 (11), p.2442-2448

2009

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Eggshell characteristics and penetration by Salmonella enterica serovar Enteritidis through the production period of a layer flock

British poultry science, 2005-12, Vol.46 (6), p.694-700

2005

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Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium

Journal of food protection, 2009-11, Vol.72 (11), p.2252-2263

2009

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Localization of Mycobacterium avium subspecies paratuberculosis in artificially inoculated milk and colostrum by fractionation

Journal of dairy science, 2010-10, Vol.93 (10), p.4722-4729

2010

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Poultry as a host for the zoonotic pathogen Campylobacter jejuni

Vector borne and zoonotic diseases (Larchmont, N.Y.), 2012-02, Vol.12 (2), p.89-98

2012

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Individual-based modelling of growth and migration of Salmonella enteritidis in hens' eggs

International journal of food microbiology, 2005-04, Vol.100 (1), p.323-333

2005

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Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms

Systematic and applied microbiology, 2008-06, Vol.31 (2), p.126-140

2008

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Inhibitory substances produced by Lactobacilli isolated from sourdoughs—a review

International journal of food microbiology, 2002-01, Vol.72 (1), p.31-43

2002

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High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum

Food science & technology, 1998-09, Vol.31 (6), p.552-558

1998

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Influence of ph and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate

Food chemistry, 1997-11, Vol.60 (3), p.417-424

1997

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The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Applied and Environmental Microbiology, 2002-12, Vol.68 (12), p.6059-6069

2002

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

Intestinal mucus protects Campylobacter jejuni in the ceca of colonized broiler chickens against the bactericidal effects of medium-chain fatty acids

Quantitative microbiological risk assessment (QMRA) of food-borne zoonoses at the European level

Defining pathogenic verocytotoxin-producing Escherichia coli (VTEC) from cases of human infection in the European Union, 2007–2010

Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing

Eggshell penetration by Salmonella: a review

The use of high pressure to modify the functionality of food proteins

Effect of Egg Washing on the Cuticle Quality of Brown and White Table Eggs

Effects on Salmonella shell contamination and trans-shell penetration of coating hens' eggs with chitosan

Quantification of Campylobacter spp. in chicken carcass rinse by real-time PCR

Bacterial contamination of table eggs and the influence of housing systems

Screening for lactic acid bacteria capable of inhibiting Campylobacter jejuni in in vitro simulations of the broiler chicken caecal environment

Eggshell penetration of hen's eggs by Salmonella enterica serovar Enteritidis upon various storage conditions

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

Bacteriological contamination, dirt, and cracks of eggshells in furnished cages and noncage systems for laying hens: An international on-farm comparison

Eggshell characteristics and penetration by Salmonella enterica serovar Enteritidis through the production period of a layer flock

Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium

Localization of Mycobacterium avium subspecies paratuberculosis in artificially inoculated milk and colostrum by fractionation

Poultry as a host for the zoonotic pathogen Campylobacter jejuni

Individual-based modelling of growth and migration of Salmonella enteritidis in hens' eggs

Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms

Inhibitory substances produced by Lactobacilli isolated from sourdoughs—a review

High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum

Influence of ph and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

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