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Risk assessment and risk management for safe foods: Assessment needs inclusion of variability and uncertainty, management needs discrete decisions

International journal of food microbiology, 2015-11, Vol.213, p.118-123

Zwietering, M.H.

2015

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Reducing viral contamination from finger pads: handwashing is more effective than alcohol-based hand disinfectants

The Journal of hospital infection, 2015-07, Vol.90 (3), p.226-234

2015

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Quantifying strain variability in modeling growth of Listeria monocytogenes

International journal of food microbiology, 2015-09, Vol.208, p.19-29

2015

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Relating microbiological criteria to food safety objectives and performance objectives

Food control, 2009-11, Vol.20 (11), p.967-979

2009

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Evaluation of different buffered peptone water (BPW) based enrichment broths for detection of Gram-negative foodborne pathogens from various food matrices

International journal of food microbiology, 2015-12, Vol.214, p.109-115

2015

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Thermal stability of structurally different viruses with proven or potential relevance to food safety

Journal of applied microbiology, 2012-05, Vol.112 (5), p.1050-1057

2012

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Impact of Pathogen Population Heterogeneity and Stress-Resistant Variants on Food Safety

Annual review of food science and technology, 2016-02, Vol.7 (1), p.439-456

2016

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Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid

Food control, 2018-02, Vol.84, p.413-418

2018

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Effects of different media on the enrichment of low numbers of Shiga toxin-producing Escherichia coli in mung bean sprouts and on the development of the sprout microbiome

International journal of food microbiology, 2016-09, Vol.232, p.26-34

2016

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Determination of single cell lag times of Cronobacter spp. strains exposed to different stress conditions: Impact on detection

International journal of food microbiology, 2016-11, Vol.236, p.161-166

2016

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European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs

Food control, 2016-11, Vol.69, p.237-249

2016

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Information systems in food safety management

International journal of food microbiology, 2006-12, Vol.112 (3), p.181-194

2006

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How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

Journal of dairy science, 2016-07, Vol.99 (7), p.5192-5201

2016

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The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum

International journal of food microbiology, 2016-12, Vol.238, p.326-337

2016

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Strain diversity and phage resistance in complex dairy starter cultures

Journal of dairy science, 2015-08, Vol.98 (8), p.5173-5182

2015

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Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

International journal of food microbiology, 2010-07, Vol.141, p.S170-S179

2010

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Impact of microbial distributions on food safety I. Factors influencing microbial distributions and modelling aspects

Food control, 2012-08, Vol.26 (2), p.601-609

2012

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Consumption of raw vegetables and fruits: A risk factor for Campylobacter infections

International journal of food microbiology, 2011-01, Vol.144 (3), p.406-412

2011

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Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks

Journal of food protection, 2017-05, Vol.80 (5), p.725-733

2017

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Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

Food control, 2014-10, Vol.44, p.177-184

2014

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Statistical Aspects of Food Safety Sampling

Annual review of food science and technology, 2015-01, Vol.6 (1), p.479-503

2015

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Actual distribution of Cronobacter spp. in industrial batches of powdered infant formula and consequences for performance of sampling strategies

International journal of food microbiology, 2011-11, Vol.151 (1), p.62-69

2011

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A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces

Journal of food protection, 2004-09, Vol.67 (9), p.1892-1903

2004

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Risk assessment strategies as a tool in the application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) by risk managers

International journal of food microbiology, 2013-10, Vol.167 (1), p.8-28

2013

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Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times

International dairy journal, 2013-10, Vol.32 (2), p.192-198

2013

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Risk assessment and risk management for safe foods: Assessment needs inclusion of variability and uncertainty, management needs discrete decisions

Reducing viral contamination from finger pads: handwashing is more effective than alcohol-based hand disinfectants

Quantifying strain variability in modeling growth of Listeria monocytogenes

Relating microbiological criteria to food safety objectives and performance objectives

Evaluation of different buffered peptone water (BPW) based enrichment broths for detection of Gram-negative foodborne pathogens from various food matrices

Thermal stability of structurally different viruses with proven or potential relevance to food safety

Impact of Pathogen Population Heterogeneity and Stress-Resistant Variants on Food Safety

Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid

Effects of different media on the enrichment of low numbers of Shiga toxin-producing Escherichia coli in mung bean sprouts and on the development of the sprout microbiome

Determination of single cell lag times of Cronobacter spp. strains exposed to different stress conditions: Impact on detection

European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs

Information systems in food safety management

How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum

Strain diversity and phage resistance in complex dairy starter cultures

Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

Impact of microbial distributions on food safety I. Factors influencing microbial distributions and modelling aspects

Consumption of raw vegetables and fruits: A risk factor for Campylobacter infections

Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks

Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

Statistical Aspects of Food Safety Sampling

Actual distribution of Cronobacter spp. in industrial batches of powdered infant formula and consequences for performance of sampling strategies

A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces

Risk assessment strategies as a tool in the application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) by risk managers

Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times

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