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validated PCR-based method to detect Listeria monocytogenes using raw milk as a food model--towards an international standard

Journal of food protection, 2004-08, Vol.67 (8), p.1646-1655

2004

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The development of regulations for food nanotechnology

Trends in food science & technology, 2007-01, Vol.18 (5), p.269-280

2007

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Enhanced Sanitation Standard Operating Procedures Have Limited Impact on Listeria monocytogenes Prevalence in Retail Delis

Journal of food protection, 2017-11, Vol.80 (11), p.1903-1912

2017

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Parameters for Determining Inoculated Pack/Challenge Study Protocols

Journal of food protection, 2010, Vol.73 (1), p.140-202

2010

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On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Food control, 2012-03, Vol.24 (1-2), p.199-205

2012

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Perceptions of hygiene training amongst food handlers, managers and training providers – A qualitative study

Food control, 2010-07, Vol.21 (7), p.1037-1041

2010

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Evaluation of Third-Party Deep Cleaning as a Listeria monocytogenes Control Strategy in Retail Delis

Journal of food protection, 2017-11, Vol.80 (11), p.1913-1923

2017

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Food safety practices in a Portuguese canteen

Food control, 2009-10, Vol.20 (10), p.936-941

2009

Volltextzugriff (PDF)

Concentrations and health risk of polycyclic aromatic hydrocarbons in tea

Food and chemical toxicology, 2005, Vol.43 (1), p.41-48

2005

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Importance and level of adoption of food safety tools in foodservices

Journal of culinary science & technology, 2019-01, Vol.17 (5), p.415-434

2019

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Meat products in the past, today and in the future

Meat science, 2008, Vol.78 (1), p.104-113

Vandendriessche, Frank

2008

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A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

Food control, 2005-04, Vol.16 (4), p.325-332

2005

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The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture

Food microbiology, 2006-09, Vol.23 (6), p.599-604

2006

Volltextzugriff (PDF)

Analysing microbiological data: Tobit or not Tobit?

International journal of food microbiology, 2007-05, Vol.116 (3), p.313-318

2007

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Pyrrhic Progress: The History of Antibiotics in Anglo-American Food Production

2020

Volltextzugriff (PDF)

Standardisation of methods for assessing mould germination: A workshop report

International journal of food microbiology, 2006-04, Vol.108 (2), p.286-291

2006

Volltextzugriff (PDF)

Quality assurance requirements in produce processing

Trends in food science & technology, 2006-08, Vol.17 (8), p.406-411

2006

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Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water

Journal of food protection, 2004-06, Vol.67 (6), p.1092-1103

2004

Volltextzugriff (PDF)

Multicenter validation of a multiplex PCR assay for differentiating the major Listeria monocytogenes serovars 1/2a, 1/2b, 1/2c, and 4b: toward an international standard

Journal of food protection, 2005-12, Vol.68 (12), p.2648-2650

2005

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Sampling methods for microbiological analysis of red meat and poultry carcasses

Journal of food protection, 2004-06, Vol.67 (6), p.1303-1308

2004

Volltextzugriff (PDF)

IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING

Teoriâ i Praktika Pererabotki Mâsa, 2016-07, Vol.1 (2), p.34-41

2016

Volltextzugriff (PDF)

Hand washing compliance among retail food establishment workers in Minnesota

Journal of food protection, 2004-12, Vol.67 (12), p.2825-2828

2004

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Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant

Food control, 2006-08, Vol.17 (8), p.599-603

2006

Volltextzugriff (PDF)

Summary of the Swedish Campylobacter program in broilers, 2001 through 2005

Journal of food protection, 2007-09, Vol.70 (9), p.2008-2014

2007

Volltextzugriff (PDF)

Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat

Journal of food protection, 2007-09, Vol.70 (9), p.2036-2044

2007

Volltextzugriff (PDF)

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validated PCR-based method to detect Listeria monocytogenes using raw milk as a food model--towards an international standard

The development of regulations for food nanotechnology

Enhanced Sanitation Standard Operating Procedures Have Limited Impact on Listeria monocytogenes Prevalence in Retail Delis

Parameters for Determining Inoculated Pack/Challenge Study Protocols

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Perceptions of hygiene training amongst food handlers, managers and training providers – A qualitative study

Evaluation of Third-Party Deep Cleaning as a Listeria monocytogenes Control Strategy in Retail Delis

Food safety practices in a Portuguese canteen

Concentrations and health risk of polycyclic aromatic hydrocarbons in tea

Importance and level of adoption of food safety tools in foodservices

Meat products in the past, today and in the future

A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture

Analysing microbiological data: Tobit or not Tobit?

Pyrrhic Progress: The History of Antibiotics in Anglo-American Food Production

Standardisation of methods for assessing mould germination: A workshop report

Quality assurance requirements in produce processing

Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water

Multicenter validation of a multiplex PCR assay for differentiating the major Listeria monocytogenes serovars 1/2a, 1/2b, 1/2c, and 4b: toward an international standard

Sampling methods for microbiological analysis of red meat and poultry carcasses

IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING

Hand washing compliance among retail food establishment workers in Minnesota

Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant

Summary of the Swedish Campylobacter program in broilers, 2001 through 2005

Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat

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