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Zoekresultaten - 5 results

Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process.

Publication Type: Peer reviewed scientific article Authors: Seliwiorstow, Tomasz; Julie Baré; Berkvens, Dirk; Inge Van Damme; Uyttendaele, Mieke; de Zutter, Lieven Source: Int J Food Microbiol, ...

Transfer of Campylobacter from a Positive Batch to Broiler Carcasses of a Subsequently Slaughtered Negative Batch: A Quantitative Approach.

Publication Type: Peer reviewed scientific article Authors: Seliwiorstow, Tomasz; Julie Baré; Inge Van Damme; I. Gisbert Algaba; Uyttendaele, Mieke; de Zutter, Lieven Source: J Food Prot, Volume 79, ...

Contamination of freshly slaughtered pig carcasses with enteropathogenic Yersinia spp.: Distribution, quantification and identification of risk factors.

Publication Type: Peer reviewed scientific article Authors: Inge Van Damme; Berkvens, D; Vanantwerpen, G; Julie Baré; Houf, K; Wauters, G; De Zutter, L Source: Int J Food Microbiol, Volume 204, ...

Campylobacter carcass contamination throughout the slaughter process of Campylobacter-positive broiler batches.

Publication Type: Peer reviewed scientific article Authors: Seliwiorstow, Tomasz; Julie Baré; Inge Van Damme; Uyttendaele, Mieke; de Zutter, Lieven Source: Int J Food Microbiol, Volume 194, p.25-31 ...

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: implications for food safety.

Publication Type: Peer reviewed scientific article Authors: Chavatte, N; Julie Baré; Lambrecht, E; Inge Van Damme; Vaerewijck, M; Sabbe, K; Houf, K Source: Int J Food Microbiol, Volume 191, p.89-96 ...

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