• Publications
  • Influence
Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing
ABSTRACT Chlorine was assessed as a reconditioning agent and wash water disinfectant in the fresh-cut produce industry. Artificial fresh-cut lettuce wash water, made from butterhead lettuce, was usedExpand
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Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production.
Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in manyExpand
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Baseline Data from a Belgium-Wide Survey of Campylobacter Species Contamination in Chicken Meat Preparations and Considerations for a Reliable Monitoring Program
ABSTRACT From February to November 2007, chicken meat preparations (n = 656) were sampled at 11 processing companies across Belgium. All samples were tested for Campylobacter by enrichment cultureExpand
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Relationships among hygiene indicators and enteric pathogens in irrigation water, soil and lettuce and the impact of climatic conditions on contamination in the lettuce primary production.
Eight Belgian lettuce farms located in the West Flanders were sampled to establish the relationships between levels of indicator bacteria, detection of enteric zoonotic pathogens and the temperatureExpand
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Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water
The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality. Process wash water disinfectants are applied toExpand
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Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth.
A comparative study examining Bolton broth and Preston broth for enrichment and reliable detection of Campylobacter jejuni (both healthy and freeze stressed cells) was performed. Tested as pureExpand
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Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain
In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain. Food safety expertsExpand
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Insight into the prevalence and distribution of microbial contamination to evaluate water management in the fresh produce processing industry.
This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogensExpand
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Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.
The survival of Campylobacter spp. under defined conditions of freezing (-22 degrees C) was studied in naturally contaminated chicken skin and minced chicken meat. A decline of approximately oneExpand
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Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.
A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safetyExpand
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