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Development of strain-level shotgun metagenomics approaches to detect and characterize microbiological contaminants in the context of food safety

compared to the conventional methods. The meat previously spiked with STEC was also used to investigate the difference between Illumina short reads or Oxford Nanopore Technologies (ONT) long reads ...

Hepatitis E virus in pork meat products and exposure assessment in Belgium

Publication Type: Peer reviewed scientific article Authors: Locus, Tatjana; Lambrecht, Ellen; Michael Peeters; Suin, Vanessa; Bavo Verhaegen; Van Hoorde, Koenraad; Lamoral, Sophie; Vanwolleghem, Thomas; Steven Van Gucht Source: International Journal of Fo ...

Aluminium intake through the consumption of selected baby foods and risk characterization in a population of Brazilian infants aged 0 to 36 months

combining mean levels of Al in 171 samples of baby foods (infant formula, meat/vegetable purees, fruit purees, petit-suisse and cereals), analytically determined by inductively coupled plasma optical emission ...

Microbiological safety of aged meat.

microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet-aged meat use similar processes these were differentiated based on duration. In addition ...

Listeria monocytogenes isolates from Cornu aspersum snails: Whole genome-based characterization and host-pathogen interactions in a snail infection model.

Argyro; Alexandra Staikou; Antonios Zdragas; Minas Yiangou Source: Fish Shellfish Immunol, Volume 123 (2022) Keywords: Animals Host-Pathogen Interactions Listeria monocytogenes Listeriosis Meat whole genome ...

Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium

Publication Type: Peer reviewed scientific article Authors: Tanuja K.G.M. Gowda; De Zutter, L; Geert Van Royen; Inge Van Damme Source: Food Microbiology, Volume 102 (2022) Health Topics:  Food consumption and food safety Consommation et sécurité alimentai ...

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

Publication Type: Peer reviewed scientific article Authors: E. Vossen; L. Dewulf; G. Van Royen; Inge Van Damme; L. De Zutter; I. Fraeye; S. De Smet Source: Meat Science, Volume 183 (2022) Health ...

The nature of food promotions over one year in circulars from leading Belgian supermarket chains

frequently promoted foods in circulars were processed meat, poultry and fish (11.8%); fresh and frozen fruit, vegetables and legumes (9.5%); soft drinks and sweetened beverages (9.0%); fresh and frozen meat ...

Consumer and food product determinants of food wasting: A case study on chicken meat

Jo Dewulf Source: Sustainability, Volume 13, Issue 13 (2021) Keywords: Chicken meat Consumer behaviour Food waste Packaging Poultry sustainability Abstract: Food wastage is an environmental concern ...

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