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Items: 1 to 50 of 216

1.

Relation between broiler and human Campylobacter jejuni strains isolated in Belgium from 2011 to 2013.

Duarte A, Botteldoorn N, Miller WG, Coucke W, Martiny D, Hallin M, Seliwiorstow T, De Zutter L, Uyttendaele M, Vandenberg O, Dierick K.

J Appl Microbiol. 2018 Oct 16. doi: 10.1111/jam.14132. [Epub ahead of print]

PMID:
30326177
2.
3.

Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter.

Biasino W, De Zutter L, Woollard J, Mattheus W, Bertrand S, Uyttendaele M, Van Damme I.

Meat Sci. 2018 Nov;145:23-30. doi: 10.1016/j.meatsci.2018.05.019. Epub 2018 May 26.

PMID:
29859421
4.

Quantification, distribution and diversity of ESBL/AmpC-producing Escherichia coli on freshly slaughtered pig carcasses.

Biasino W, De Zutter L, Garcia-Graells C, Uyttendaele M, Botteldoorn N, Gowda T, Van Damme I.

Int J Food Microbiol. 2018 May 22;281:32-35. doi: 10.1016/j.ijfoodmicro.2018.05.021. [Epub ahead of print]

PMID:
29807289
5.

Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter.

Biasino W, De Zutter L, Mattheus W, Bertrand S, Uyttendaele M, Van Damme I.

Food Microbiol. 2018 Apr;70:192-199. doi: 10.1016/j.fm.2017.10.003. Epub 2017 Oct 11.

PMID:
29173627
6.

Ensuring food safety in food donations: Case study of the Belgian donation/acceptation chain.

De Boeck E, Jacxsens L, Goubert H, Uyttendaele M.

Food Res Int. 2017 Oct;100(Pt 2):137-149. doi: 10.1016/j.foodres.2017.08.046. Epub 2017 Aug 19.

PMID:
28888434
7.

Quantitative contamination assessment of Escherichia coli in baby spinach primary production in Spain: Effects of weather conditions and agricultural practices.

Allende A, Castro-Ibáñez I, Lindqvist R, Gil MI, Uyttendaele M, Jacxsens L.

Int J Food Microbiol. 2017 Sep 18;257:238-246. doi: 10.1016/j.ijfoodmicro.2017.06.027. Epub 2017 Jun 27.

PMID:
28697385
8.

Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account.

Zhou Z, Zuber S, Cantergiani F, Butot S, Li D, Stroheker T, Devlieghere F, Lima A, Piantini U, Uyttendaele M.

Int J Food Microbiol. 2017 Sep 18;257:176-182. doi: 10.1016/j.ijfoodmicro.2017.06.023. Epub 2017 Jun 23.

PMID:
28668727
9.

Microbial community profiling of fresh basil and pitfalls in taxonomic assignment of enterobacterial pathogenic species based upon 16S rRNA amplicon sequencing.

Ceuppens S, De Coninck D, Bottledoorn N, Van Nieuwerburgh F, Uyttendaele M.

Int J Food Microbiol. 2017 Sep 18;257:148-156. doi: 10.1016/j.ijfoodmicro.2017.06.016. Epub 2017 Jun 17.

PMID:
28666129
10.

Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment.

Roccato A, Uyttendaele M, Membré JM.

Food Res Int. 2017 Jun;96:171-181. doi: 10.1016/j.foodres.2017.02.017. Epub 2017 Mar 6.

PMID:
28528096
11.

Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage.

Wang X, Uyttendaele M, Geeraerd A, Steen L, Fraeye I, Devlieghere F.

Food Res Int. 2016 Nov;89(Pt 1):843-849. doi: 10.1016/j.foodres.2016.10.019. Epub 2016 Oct 15.

PMID:
28460987
12.

Is There a Relation between the Microscopic Leaf Morphology and the Association of Salmonella and Escherichia coli O157:H7 with Iceberg Lettuce Leaves?

VAN der Linden I, Eriksson M, Uyttendaele M, Devlieghere F.

J Food Prot. 2016 Oct;79(10):1784-1788. doi: 10.4315/0362-028X.JFP-15-590.

PMID:
28221853
13.

Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface.

Wang X, Devlieghere F, Geeraerd A, Uyttendaele M.

Int J Food Microbiol. 2017 Feb 21;243:70-77. doi: 10.1016/j.ijfoodmicro.2016.12.008. Epub 2016 Dec 14.

PMID:
28011300
14.

Quantitative farm-to-fork human norovirus exposure assessment of individually quick frozen raspberries and raspberry puree.

Jacxsens L, Stals A, De Keuckelaere A, Deliens B, Rajkovic A, Uyttendaele M.

Int J Food Microbiol. 2017 Feb 2;242:87-97. doi: 10.1016/j.ijfoodmicro.2016.11.019. Epub 2016 Nov 21.

PMID:
27914323
15.

Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains.

Haberbeck LU, Wang X, Michiels C, Devlieghere F, Uyttendaele M, Geeraerd AH.

Int J Food Microbiol. 2017 Jan 16;241:206-214. doi: 10.1016/j.ijfoodmicro.2016.10.006. Epub 2016 Oct 11.

PMID:
27794249
16.

Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella.

Van der Linden I, Avalos Llano KR, Eriksson M, De Vos WH, Van Damme EJ, Uyttendaele M, Devlieghere F.

Int J Food Microbiol. 2016 Dec 5;238:40-49. doi: 10.1016/j.ijfoodmicro.2016.07.029. Epub 2016 Aug 11.

PMID:
27591385
17.

Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards.

Roccato A, Uyttendaele M, Barrucci F, Cibin V, Favretti M, Cereser A, Cin MD, Pezzuto A, Piovesana A, Longo A, Ramon E, De Rui S, Ricci A.

Food Microbiol. 2017 Feb;61:5-13. doi: 10.1016/j.fm.2016.07.010. Epub 2016 Aug 3. No abstract available.

PMID:
27697168
18.

Anti-viral Effect of Bifidobacterium adolescentis against Noroviruses.

Li D, Breiman A, le Pendu J, Uyttendaele M.

Front Microbiol. 2016 Jun 8;7:864. doi: 10.3389/fmicb.2016.00864. eCollection 2016.

19.

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

Seliwiorstow T, Baré J, Van Damme I, Gisbert Algaba I, Uyttendaele M, De Zutter L.

J Food Prot. 2016 Jun;79(6):896-901. doi: 10.4315/0362-028X.JFP-15-486.

PMID:
27296592
20.

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

Seliwiorstow T, Baré J, Berkvens D, Van Damme I, Uyttendaele M, De Zutter L.

Int J Food Microbiol. 2016 Jun 2;226:26-32. doi: 10.1016/j.ijfoodmicro.2016.03.010. Epub 2016 Mar 18.

PMID:
27016637
21.

Discriminative power of Campylobacter phenotypic and genotypic typing methods.

Duarte A, Seliwiorstow T, Miller WG, De Zutter L, Uyttendaele M, Dierick K, Botteldoorn N.

J Microbiol Methods. 2016 Jun;125:33-9. doi: 10.1016/j.mimet.2016.03.004. Epub 2016 Mar 18.

PMID:
26996762
22.

Congenital Hypothyroidism: Long-Term Experience with Early and High Levothyroxine Dosage.

Uyttendaele M, Lambert S, Tenoutasse S, Boros E, Ziereisen F, Van Vliet G, Heinrichs C, Brachet C.

Horm Res Paediatr. 2016;85(3):188-97. doi: 10.1159/000443958. Epub 2016 Feb 17.

PMID:
26881423
23.

INTERPLAY BETWEEN FOOD SAFETY CLIMATE, FOOD SAFETY MANAGEMENT SYSTEM AND MICROBIOLOGICAL OUTPUT IN FARM BUTCHERIES AND AFFILIATED BUTCHER SHOPS.

De Boeck E, Jacxsens L, Bollaerts M, Uyttendaele M, Vlerick P.

Commun Agric Appl Biol Sci. 2015;80(1):3-9. No abstract available.

PMID:
26630748
24.

Effects of Domestic Storage and Thawing Practices on Salmonella in Poultry-Based Meat Preparations.

Roccato A, Uyttendaele M, Cibin V, Barrucci F, Cappa V, Zavagnin P, Longo A, Catellani P, Ricci A.

J Food Prot. 2015 Dec;78(12):2117-25. doi: 10.4315/0362-028X.JFP-15-048.

PMID:
26613905
25.

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying.

Wang X, Lahou E, De Boeck E, Devlieghere F, Geeraerd A, Uyttendaele M.

Front Microbiol. 2015 Oct 27;6:1161. doi: 10.3389/fmicb.2015.01161. eCollection 2015.

26.

Bacillus cereus Adhesion to Simulated Intestinal Mucus Is Determined by Its Growth on Mucin, Rather Than Intestinal Environmental Parameters.

Tsilia V, Uyttendaele M, Kerckhof FM, Rajkovic A, Heyndrickx M, Van de Wiele T.

Foodborne Pathog Dis. 2015 Nov;12(11):904-13. doi: 10.1089/fpd.2014.1926.

PMID:
26545170
27.

Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda.

Nanyunja J, Jacxsens L, Kirezieva K, Kaaya AN, Uyttendaele M, Luning PA.

J Sci Food Agric. 2016 Aug;96(10):3380-92. doi: 10.1002/jsfa.7518. Epub 2015 Dec 21.

PMID:
26538231
28.

Opinions on Fresh Produce Food Safety and Quality Standards by Fresh Produce Supply Chain Experts from the Global South and North.

Jacxsens L, Van Boxstael S, Nanyunja J, Jordaan D, Luning P, Uyttendaele M.

J Food Prot. 2015 Oct;78(10):1914-24. doi: 10.4315/0362-028X.JFP-14-537.

PMID:
26408142
29.

A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses.

Knight A, Haines J, Stals A, Li D, Uyttendaele M, Knight A, Jaykus LA.

Int J Food Microbiol. 2016 Jan 4;216:40-9. doi: 10.1016/j.ijfoodmicro.2015.08.015. Epub 2015 Sep 5. Review.

PMID:
26398283
30.

Characterization of the Bacterial Community Naturally Present on Commercially Grown Basil Leaves: Evaluation of Sample Preparation Prior to Culture-Independent Techniques.

Ceuppens S, Delbeke S, De Coninck D, Boussemaere J, Boon N, Uyttendaele M.

Int J Environ Res Public Health. 2015 Aug 21;12(8):10171-97. doi: 10.3390/ijerph120810171.

31.

Risk Factors for Salmonella, Shiga Toxin-Producing Escherichia coli and Campylobacter Occurrence in Primary Production of Leafy Greens and Strawberries.

Ceuppens S, Johannessen GS, Allende A, Tondo EC, El-Tahan F, Sampers I, Jacxsens L, Uyttendaele M.

Int J Environ Res Public Health. 2015 Aug 18;12(8):9809-31. doi: 10.3390/ijerph120809809.

32.

Binding to histo-blood group antigen-expressing bacteria protects human norovirus from acute heat stress.

Li D, Breiman A, le Pendu J, Uyttendaele M.

Front Microbiol. 2015 Jul 1;6:659. doi: 10.3389/fmicb.2015.00659. eCollection 2015.

33.

Persistence of Pathogenic and Non-Pathogenic Escherichia coli Strains in Various Tropical Agricultural Soils of India.

Naganandhini S, Kennedy ZJ, Uyttendaele M, Balachandar D.

PLoS One. 2015 Jun 23;10(6):e0130038. doi: 10.1371/journal.pone.0130038. eCollection 2015.

34.

Assessing the status of food safety management systems for fresh produce production in East Africa: evidence from certified green bean farms in Kenya and noncertified hot pepper farms in Uganda.

Nanyunja J, Jacxsens L, Kirezieva K, Kaaya AN, Uyttendaele M, Luning PA.

J Food Prot. 2015 Jun;78(6):1081-9. doi: 10.4315/0362-028X.JFP-14-364.

PMID:
26038896
35.

Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli.

Delbeke S, Ceuppens S, Jacxsens L, Uyttendaele M.

Int J Food Microbiol. 2015 Sep 2;208:11-8. doi: 10.1016/j.ijfoodmicro.2015.05.009. Epub 2015 May 21.

PMID:
26005779
36.

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

Lahou E, Wang X, De Boeck E, Verguldt E, Geeraerd A, Devlieghere F, Uyttendaele M.

Int J Food Microbiol. 2015 Aug 3;206:118-29. doi: 10.1016/j.ijfoodmicro.2015.04.014. Epub 2015 Apr 11.

PMID:
26004267
37.

Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment.

Jacxsens L, Ibañez IC, Gómez-López VM, Fernandes JA, Allende A, Uyttendaele M, Huybrechts I.

J Food Prot. 2015 Apr;78(4):784-95. doi: 10.4315/0362-028X.JFP-14-376.

PMID:
25836406
38.

Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil, and other leafy greens during storage.

Delbeke S, Ceuppens S, Jacxsens L, Uyttendaele M.

J Food Prot. 2015 Apr;78(4):652-60. doi: 10.4315/0362-028X.JFP-14-354.

PMID:
25836388
39.

Comparison of sample types and analytical methods for the detection of highly campylobacter-colonized broiler flocks at different stages in the poultry meat production chain.

Seliwiorstow T, Duarte A, Baré J, Botteldoorn N, Dierick K, Uyttendaele M, De Zutter L.

Foodborne Pathog Dis. 2015 May;12(5):399-405. doi: 10.1089/fpd.2014.1894. Epub 2015 Mar 20.

PMID:
25794142
40.

Effect of exposure to stress conditions on propidium monoazide (PMA)-qPCR based Campylobacter enumeration in broiler carcass rinses.

Duarte A, Botteldoorn N, Coucke W, Denayer S, Dierick K, Uyttendaele M.

Food Microbiol. 2015 Jun;48:182-90. doi: 10.1016/j.fm.2014.12.011. Epub 2015 Jan 20.

PMID:
25791007
41.

Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin-producing Escherichia coli contamination.

Delbeke S, Ceuppens S, Hessel CT, Castro I, Jacxsens L, De Zutter L, Uyttendaele M.

Appl Environ Microbiol. 2015 Apr;81(7):2562-70. doi: 10.1128/AEM.03930-14. Epub 2015 Jan 30.

42.

Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces.

Pothakos V, Aulia YA, Van der Linden I, Uyttendaele M, Devlieghere F.

Int J Food Microbiol. 2015 Apr 16;199:41-6. doi: 10.1016/j.ijfoodmicro.2015.01.008. Epub 2015 Jan 15.

PMID:
25625910
43.

Measuring general animal health status: Development of an animal health barometer.

Depoorter P, Van Huffel X, Diricks H, Imberechts H, Dewulf J, Berkvens D, Uyttendaele M.

Prev Vet Med. 2015 Mar 1;118(4):341-50. doi: 10.1016/j.prevetmed.2014.12.008. Epub 2014 Dec 18.

PMID:
25577677
44.

Agricultural and management practices and bacterial contamination in greenhouse versus open field lettuce production.

Holvoet K, Sampers I, Seynnaeve M, Jacxsens L, Uyttendaele M.

Int J Environ Res Public Health. 2014 Dec 23;12(1):32-63. doi: 10.3390/ijerph120100032.

45.

A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches.

Stals A, Jacxsens L, Baert L, Van Coillie E, Uyttendaele M.

Int J Food Microbiol. 2015 Mar 2;196:126-36. doi: 10.1016/j.ijfoodmicro.2014.12.004. Epub 2014 Dec 15.

PMID:
25544470
46.

Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

Roccato A, Uyttendaele M, Cibin V, Barrucci F, Cappa V, Zavagnin P, Longo A, Ricci A.

Int J Food Microbiol. 2015 Mar 16;197:1-8. doi: 10.1016/j.ijfoodmicro.2014.12.007. Epub 2014 Dec 12.

PMID:
25540842
47.

Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: initial evaluation using outbreak data (2007-2011).

Da Silva Felício MT, Hald T, Liebana E, Allende A, Hugas M, Nguyen-The C, Johannessen GS, Niskanen T, Uyttendaele M, McLauchlin J.

Int J Food Microbiol. 2015 Feb 16;195:9-19. doi: 10.1016/j.ijfoodmicro.2014.11.005. Epub 2014 Nov 11.

PMID:
25500275
48.

Evaluation of a new chromogenic medium for direct enumeration of Campylobacter in poultry meat samples.

Seliwiorstow T, Baré J, Verhaegen B, Uyttendaele M, de Zutter L.

J Food Prot. 2014 Dec;77(12):2111-4. doi: 10.4315/0362-028X.JFP-14-237.

PMID:
25474058
49.

Multiplex real-time PCR and culture methods for detection of Shiga toxin-producing Escherichia coli and Salmonella Thompson in strawberries, a lettuce mix and basil.

Delbeke S, Ceuppens S, Holvoet K, Samuels E, Sampers I, Uyttendaele M.

Int J Food Microbiol. 2015 Jan 16;193:1-7. doi: 10.1016/j.ijfoodmicro.2014.10.009. Epub 2014 Oct 13.

PMID:
25462916
50.

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

Seliwiorstow T, Baré J, Van Damme I, Uyttendaele M, De Zutter L.

Int J Food Microbiol. 2015 Feb 2;194:25-31. doi: 10.1016/j.ijfoodmicro.2014.11.004. Epub 2014 Nov 13.

PMID:
25461605

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