All Stories

  1. Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria
  2. Gene profiling-based phenotyping for identification of cellular parameters that contribute to fitness, stress-tolerance and virulence of Listeria monocytogenes variants
  3. Foodborne pathogens and their risk exposure factors associated with farm vegetables in Rwanda
  4. Next generation microbiological risk assessment—Potential of omics data for hazard characterisation
  5. Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables
  6. Estimates of the burden of illnesses related to foodborne pathogens as from the syndromic surveillance data of 2013 in Rwanda
  7. Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid
  8. Editorial: Integration of omics into MRA
  9. Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda
  10. Two complementary approaches to quantify variability in heat resistance of spores of Bacillus subtilis
  11. Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks
  12. Microbial testing in food safety: effect of specificity and sensitivity on sampling plans—how does the OC curve move
  13. The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum
  14. Determination of single cell lag times of Cronobacter spp. strains exposed to different stress conditions: Impact on detection
  15. European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs
  16. Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt
  17. 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
  18. Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese
  19. How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes
  20. Modeling and Validation of the Ecological Behavior of Wild-Type Listeria monocytogenes and Stress-Resistant Variants
  21. Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum
  22. The 2015 Dutch food-based dietary guidelines
  23. Microbial variability in growth and heat resistance of a pathogen and a spoiler: All variabilities are equal but some are more equal than others
  24. Bacterial Spores in Food: Survival, Emergence, and Outgrowth
  25. Impact of Pathogen Population Heterogeneity and Stress-Resistant Variants on Food Safety
  26. Relevance of microbial finished product testing in food safety management
  27. Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment
  28. Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market
  29. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba
  30. The Range of Microbial Risks in Food Processing**This chapter is an updated version of: The range of microbial risks in food processing. M.H. Zwietering and E.D. van Asselt, Wageningen University, The Netherlands
  31. Operationalising a performance objective with a microbiological criterion using a risk-based approach
  32. Evaluation of different buffered peptone water (BPW) based enrichment broths for detection of Gram-negative foodborne pathogens from various food matrices
  33. Risk assessment and risk management for safe foods: Assessment needs inclusion of variability and uncertainty, management needs discrete decisions
  34. Performance of stress resistant variants of Listeria monocytogenes in mixed species biofilms with Lactobacillus plantarum
  35. Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes
  36. Quantifying strain variability in modeling growth of Listeria monocytogenes
  37. Strain diversity and phage resistance in complex dairy starter cultures
  38. Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt
  39. Reducing viral contamination from finger pads: handwashing is more effective than alcohol-based hand disinfectants
  40. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures
  41. Diversity of acid stress resistant variants of Listeria monocytogenes and the potential role of ribosomal protein S21 encoded by rpsU
  42. Statistical Aspects of Food Safety Sampling
  43. Two distinct groups within the Bacillus subtilis group display significantly different spore heat resistance properties
  44. Quantifying variability on thermal resistance of Listeria monocytogenes
  45. The fate of Listeria monocytogenes in brine and on Gouda cheese following artificial contamination during brining
  46. Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries
  47. Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces
  48. The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt
  49. Quality Perceptions of Stakeholders in Beninese Export-Oriented Shrimp Chain
  50. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter
  51. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
  52. Mutandabota, a Food Product from Zimbabwe: Processing, Composition, and Socioeconomic Aspects
  53. Food Safety Assurance Systems: Microbiological Testing, Sampling Plans, and Microbiological Criteria
  54. Transfer of noroviruses between fingers and fomites and food products
  55. Risk assessment strategies as a tool in the application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) by risk managers
  56. Ranking the microbiological safety of foods: A new tool and its application to composite products
  57. Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times
  58. Isolation and quantification of highly acid resistant variants of Listeria monocytogenes
  59. Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits
  60. Diversity assessment of Listeria monocytogenes biofilm formation: Impact of growth condition, serotype and strain origin
  61. Virulence aspects of Listeria monocytogenes LO28 high pressure-resistant variants
  62. Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe
  63. Regarding “The Economic Efficiency of Sampling Size: The Case of Beef Trim”
  64. The application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) concepts in food safety management, using Listeria monocytogenes in deli meats as a case study
  65. Multiple regression model for thermal inactivation of Listeria monocytogenes in liquid food products
  66. A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods
  67. Surface behaviour of S. Typhimurium, S. Derby, S. Brandenburg and S. Infantis
  68. Non-essential genes form the hubs of genome scale protein function and environmental gene expression networks in Salmonella enterica serovar Typhimurium
  69. Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods
  70. Residual Viral and Bacterial Contamination of Surfaces after Cleaning and Disinfection
  71. Impact of microbial distributions on food safety II. Quantifying impacts on public health and sampling
  72. Impact of microbial distributions on food safety I. Factors influencing microbial distributions and modelling aspects
  73. Yeasts preservation: alternatives for lyophilisation
  74. Modelling homogeneous and heterogeneous microbial contaminations in a powdered food product
  75. Meta-analysis for quantitative microbiological risk assessments and benchmarking data
  76. Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin
  77. Thermal stability of structurally different viruses with proven or potential relevance to food safety
  78. Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder
  79. Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production
  80. Application of the Central Limit Theorem in microbial risk assessment: High number of servings reduces the Coefficient of Variation of food-borne burden-of-illness
  81. Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis
  82. Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking
  83. Diversity in biofilm formation and production of curli fimbriae and cellulose ofSalmonellaTyphimurium strains of different origin in high and low nutrient medium
  84. Data Analysis of the Inactivation of Foodborne Microorganisms under High Hydrostatic Pressure To Establish Global Kinetic Parameters and Influencing Factors
  85. Microbiota of Tayohounta, a fermented baobab flavour food of Benin
  86. Actual distribution of Cronobacter spp. in industrial batches of powdered infant formula and consequences for performance of sampling strategies
  87. Hydrolysis of β-casein by the cell-envelope-located PI-type protease of Lactococcus lactis: A modelling approach
  88. Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation
  89. Risk-based Estimate of Effect of Foodborne Diseases on Public Health, Greece
  90. Random or systematic sampling to detect a localised microbial contamination within a batch of food
  91. Comparing Nonsynergy Gamma Models and Interaction Models To Predict Growth of Emetic Bacillus cereus for Combinations of pH and Water Activity Values
  92. Risk evaluation and management to reaching a suggested FSO in a steam meal
  93. Modelling: One word for many activities and uses
  94. Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers
  95. Germination and outgrowth of spores of Bacillus cereus group members: Diversity and role of germinant receptors
  96. Isolation of Highly Heat-Resistant Listeria monocytogenes Variants by Use of a Kinetic Modeling-Based Sampling Scheme
  97. Consumption of raw vegetables and fruits: A risk factor for Campylobacter infections
  98. Validation of control measures in a food chain using the FSO concept
  99. Occurrence and Characterization of Shiga Toxin–Producing Escherichia coli in Raw Meat, Raw Milk, and Street Vended Juices in Bangladesh
  100. Short- and Long-Term Biomarkers for Bacterial Robustness: A Framework for Quantifying Correlations between Cellular Indicators and Adaptive Behavior
  101. Factors influencing the accuracy of the plating method used to enumerate low numbers of viable micro-organisms in food
  102. Comparing Nonsynergistic Gamma Models with Interaction Models To Predict Growth of Emetic Bacillus cereus when Using Combinations of pH and Individual Undissociated Acids as Growth-Limiting Factors
  103. First Characterization of Bioactive Components in Soybean Tempe That Protect Human and Animal Intestinal Cells against Enterotoxigenic Escherichia coli (ETEC) Infection
  104. 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
  105. Quantification of the Effect of Culturing Temperature on Salt-Induced Heat Resistance of Bacillus Species
  106. Future challenges to microbial food safety
  107. Scientific Opinion on the link between Salmonella criteria at different stages of the poultry production chain
  108. Population Diversity of Listeria monocytogenes LO28: Phenotypic and Genotypic Characterization of Variants Resistant to High Hydrostatic Pressure
  109. Comparison of Two Optical-Density-Based Methods and a Plate Count Method for Estimation of Growth Parameters of Bacillus cereus
  110. Direct-Imaging-Based Quantification of Bacillus cereus ATCC 14579 Population Heterogeneity at a Low Incubation Temperature
  111. Perspective on the risk to infants in the Netherlands associated with Cronobacter spp. occurring in powdered infant formula
  112. Kinetics ofLactobacillus plantarum44a in the faeces of tilapia (Oreochromis niloticus) after its intake in feed
  113. The impact of oxygen availability on stress survival and radical formation of Bacillus cereus
  114. Relating microbiological criteria to food safety objectives and performance objectives
  115. Quantitative risk assessment: Is more complex always better?Simple is not stupid and complex is not always more correct
  116. Phenotypic and Transcriptomic Analyses of Mildly and Severely Salt-Stressed Bacillus cereus ATCC 14579 Cells
  117. Fermented soya bean (tempe) extracts reduce adhesion of enterotoxigenicEscherichia colito intestinal epithelial cells
  118. Campylobacter jejuni: a study on environmental conditions affecting culturability andin vitroadhesion/invasion
  119. Modelling the number of viable vegetative cells ofBacillus cereuspassing through the stomach
  120. Prevalence and Genetic Characterization of Shiga Toxin-Producing Escherichia coli Isolates from Slaughtered Animals in Bangladesh
  121. Pyruvate relieves the necessity of high induction levels of catalase and enables Campylobacter jejuni to grow under fully aerobic conditions
  122. Traditional Processing ofMasauFruits (Ziziphus Mauritiana) in Zimbabwe
  123. Lack of response of INT-407 cells to the presence of non-culturable Campylobacter jejuni
  124. Metabolic capacity of Bacillus cereus strains ATCC 14579 and ATCC 10987 interlinked with comparative genomics
  125. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe
  126. Consumer food preparation and its implication for survival ofCampylobacter jejunion chicken
  127. Quantitative Analysis of Population Heterogeneity of the Adaptive Salt Stress Response and Growth Capacity of Bacillus cereus ATCC 14579
  128. Shiga toxin-producing Escherichia coli isolated from patients with diarrhoea in Bangladesh
  129. Opinion of the Scientific Panel on biological hazards (BIOHAZ) on the request for review of the opinion on microbiological risks in infant formulae and follow-on formulae with regard to Enterobacteriaceae as indicators
  130. Air-Liquid Interface Biofilms of Bacillus cereus: Formation, Sporulation, and Dispersion
  131. Predictive models in microbiological risk assessment
  132. Introduction
  133. Experimental design, data processing and model fitting in predictive microbiology
  134. Information systems in food safety management
  135. Spores from mesophilic Bacillus cereus strains germinate better and grow faster in simulated gastro-intestinal conditions than spores from psychrotrophic strains
  136. Quantification of the Effects of Salt Stress and Physiological State on Thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579
  137. Distribution of prophages and SGI-1 antibiotic-resistance genes among different Salmonella enterica serovar Typhimurium isolates
  138. Effects of Preculturing Conditions on Lag Time and Specific Growth Rate of Enterobacter sakazakii in Reconstituted Powdered Infant Formula
  139. A systematic approach to determine global thermal inactivation parameters for various food pathogens
  140. Dose–response relationships and foodborne disease
  141. Practical considerations on food safety objectives
  142. Deletion of the sigB Gene in Bacillus cereus ATCC 14579 Leads to Hydrogen Peroxide Hyperresistance
  143. Acid resistance variability among isolates of Salmonella enterica serovar Typhimurium DT104
  144. Identification of Novel Salmonella enterica Serovar Typhimurium DT104-Specific Prophage and Nonprophage Chromosomal Sequences among Serovar Typhimurium Isolates by Genomic Subtractive Hybridization
  145. Analysis of the Role of RsbV, RsbW, and RsbY in Regulating σB Activity in Bacillus cereus
  146. Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food
  147. Modelling the effect of ethanol on growth rate of food spoilage moulds
  148. Modeling Growth of Clostridium perfringens in Pea Soup During Cooling
  149. The range of microbial risks in food processing
  150. Identification of σB-Dependent Genes in Bacillus cereus by Proteome and In Vitro Transcription Analysis
  151. Development and Validation of Experimental Protocols for Use of Cardinal Models for Prediction of Microorganism Growth in Food Products
  152. On the risk of Enterobacter sakazakii in infant milk formula
  153. Estimating the probability of recontamination via the air using Monte Carlo simulations
  154. Relevance of microbial interactions to predictive microbiology
  155. Quantifying recontamination through factory environments?a review
  156. Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety
  157. Quantification of microbial quality and safety in minimally processed foods
  158. Diffusion of lactic acid in a buffered gel system supporting growth ofLactobacillus curvatus
  159. Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus
  160. Sensitivity analysis in quantitative microbial risk assessment
  161. Stepwise quantitative risk assessment as a tool for characterization of microbiological food safety
  162. Microgradients in bacterial colonies: use of fluorescence ratio imaging, a non-invasive technique.
  163. Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae
  164. Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae
  165. The effect of blanching on the mechanical and rehydration properties of dried potato slices
  166. A Data Analysis of the Irradiation Parameter D10 for Bacteria and Spores under Various Conditions
  167. Validation of predictive models describing the growth of Listeria monocytogenes
  168. Growth and Inactivation Models To Be Used in Quantitative Risk Assessments
  169. A decision support system for the prediction of microbial food safety and food quality
  170. An identification procedure for foodborne microbial hazards
  171. A computerised system for the identification of lactic acid bacteria
  172. Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption
  173. The HACCP concept: specification of criteria using quantitative risk assessment
  174. Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products
  175. Modelling growth rates of Listeria innocua as a function of lactate concentration
  176. The HACCP concept: specification of criteria using quantitative risk assessment
  177. The HACCP concept: identification of potentially hazardous micro-organisms
  178. Temperature control in solid substrate fermentation through discontinuous rotation
  179. Computer support of food and bioprocess engineering education
  180. Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature
  181. Modelling of the microbiological quality of meat
  182. Some aspects of modelling microbial quality of food
  183. A Decision Support System for Prediction of the Microbial Spoilage in Foods
  184. Optimal control of the dissolved oxygen concentration in an airlift-loop reactor
  185. Comparison of definitions of the lag phase and the exponential phase in bacterial growth