Food Microbiology

Research Output 1955 2020

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Abstract
2018

Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality

Zwietering, M. H., 2018, IAFP European Symposium on Food Safety: Programme. International Association for Food Protection, p. 45-45

Research output: Chapter in Book/Report/Conference proceeding › Abstract

bacterial spores
heat tolerance
food quality
food safety
microorganisms

Natural colourant from red sorghum: characterization of apigeninidin-rich watery extract

Akogou, F. U. G., Kayode, A. P. P., den Besten, H. M. W., Linnemann, A. R. & Fogliano, V., 2018.

Research output: Contribution to conference › Abstract › Academic

The science and statistics underlying sound microbiological sampling and testing approaches

Zwietering, M. H., 2018, IAFP European Symposium on Food Safety: Programme. International Association for Food Protection, p. 42-42

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Food Safety
Food
Stochastic Processes
Uncertainty
2017

Application of omics data in exposure assessment of foodborne pathogens

den Besten, H. M. W., 2017.

Research output: Contribution to conference › Abstract › Academic

Aroma formation by lactic acid bacteria at near-zero growth rates

van Mastrigt, O., Abee, T., Lillevang, S. K. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 107-107 C054

Research output: Chapter in Book/Report/Conference proceeding › Abstract › Academic

Campylobacter spp. strain choice and food matrix strongly affect LDO50 results

Hazeleger, W. C., Jongenburger, I., Jacobs-Reitsma, W. F. & den Besten, H. M. W., 2017, p. 69-69.

Research output: Contribution to conference › Abstract › Academic

Campylobacter
Food
Meat
Campylobacter jejuni
Spinacia oleracea

Evolution with natural undefined starters containing lactic acid bacteria

Groenenboom, A. E., Smid, E. J. & Schoustra, S. E., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 32-32 A041

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Flow cytometry to analyse Penicillium expansum spores at single spore level and impact of matrix, heat treatment and incubation temperature on spore outgrowth

Nederhoff, A. L., Tempelaars, M. H., Abee, T. & Nierop Groot, M. N., 2017. 2 p.

Research output: Contribution to conference › Abstract › Academic

Open Access

Food matrix effect for growth and inactivation kinetics of Listeria monocytogenes and Lactobacillus plantarum

Zwietering, M. H., Aryani, D. C. & den Besten, H. M. W., 2017, p. P43.

Research output: Contribution to conference › Abstract › Academic

How to validate in a variable world: use data, lots of data, both from experiments and from literature

Zwietering, M. H., 2017, p. 55-56.

Research output: Contribution to conference › Abstract

experiment
world
food safety
model test

Impact of natural diversity in heat resistance of bacterial cells and spores on safety and quality

den Besten, H. M. W., 2017, p. O11-O11.

Research output: Contribution to conference › Abstract › Academic

Influence of production methods on communities of lactic acid bacteria in traditional fermented milk - mabisi

Moonga, H. B., Schoustra, S. E., Linnemann, A. R., Shindano, J. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 17-17 A012

Research output: Chapter in Book/Report/Conference proceeding › Abstract › Academic

In situ vitamin B12 fortification of lupin tempeh

Wolkers-Rooijackers, J. C. M., Endika, M. F. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 120-120 C080

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Lactic acid bacteria for efficient delivery of vitamin K2

Liu, Y., Abee, T. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 82-82 C003

Research output: Chapter in Book/Report/Conference proceeding › Abstract

On-line courses in food safety - SPOCs and MOOC

Zwietering, M. H., 2017, p. 49-50.

Research output: Contribution to conference › Abstract

food
student
education curriculum
target group
open access

Strategies to control Penicillium spp. spoilage in fruit juices by determining their susceptiblitiy to mild preservation techniques

Zhu, F., Abee, T., Nierop Groot, M. N. & van Bokhorst-van de Veen, H., 2017.

Research output: Contribution to conference › Abstract › Academic

Thermal inactivation kinetics of Salmonella enterica and Listeria monocytogenes are practically similar

Lieverloo, J. H. M., Fox, M. B., Wells-Bennik, M. H. J., den Besten, H. M. W. & Zwietering, M. H., 2017, p. P20-P20.

Research output: Contribution to conference › Abstract › Academic

The use of omics in exposure assessment

den Besten, H. M. W., 2017, p. 45-45.

Research output: Contribution to conference › Abstract › Academic

pathogen
food
risk assessment
hazard
ecosystem
2016

Aroma formation by lactic acid bacteria at near-zero growth rates

van Mastrigt, O., Abee, T., Lillevang, S. K. & Smid, E. J., 2016, p. 47.

Research output: Contribution to conference › Abstract › Academic

A systems-based approach to determine the impact of Listeria monocytogenes stress resistant variants on food safety

Abee, T., den Besten, H. M. W., Koomen, J. S., Metselaar, K. I. & Zwietering, M. H., 2016, p. 14.

Research output: Contribution to conference › Abstract

Open Access

European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs

Banach, J. L., Stratakou, I., van der Fels, I., den Besten, H. M. W. & Zwietering, M. H., 2016, p. 107.

Research output: Contribution to conference › Abstract › Academic

Open Access

General discussion onderwijsvernieuwing: Kiest u maar!

Reij, M. W. & Hilhorst, E., 2016, In : Nederlands Tijdschrift voor Medische Microbiologie. 24, Supplement, p. S50 1 p.

Research output: Contribution to journal › Abstract › Professional

Open Access

Growth kinetics of Campylobacter jejuni and ESBLs in enrichment procedures

Hazeleger, W. C., Lanzl, M. I., Jacobs-Reitsma, W. F. & den Besten, H. M. W., 2016, p. 187.

Research output: Contribution to conference › Abstract › Academic

Open Access

Heat resistance and growth potential of spore-formers of interest for chilled dairy products

Xiao, Y., Zhang, Y., Gkogka, E. & Abee, T., 2016, p. 41.

Research output: Contribution to conference › Abstract › Academic

How to stimulate students to design their own microbiological experiment?

Jongenburger, I. & Hazeleger, W. C., 2016, In : Nederlands Tijdschrift voor Medische Microbiologie. 24, Supplement, p. S50-S51

Research output: Contribution to journal › Abstract › Professional

Open Access

Innovating food microbiology laboratory classes

Hazeleger, W. C., den Besten, H. M. W., Reij, M. W., Zwietering, M. H., Abee, T. & Jongenburger, I., 2016, Abstracts book Food Micro, 19-22 July 2016, Dublin Ireland: One Health Meets Food Microbiology. p. 35-35

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Open Access

Large impact of Campylobacter strain and food matrix on LOD50 result

Hazeleger, W. C., Jacobs-Reitsma, W. F., Jongenburger, I. & den Besten, H. M. W., 2016, p. 226.

Research output: Contribution to conference › Abstract › Academic

Open Access

Meta-analysis of irradiation data of bacteria in spices and herbs

Stratakou, I., den Besten, H. M. W. & Zwietering, M. H., 2016, p. 89.

Research output: Contribution to conference › Abstract › Academic

Open Access

Microbial distributions in dried oregano batch

Stratakou, I., Kim, D., den Besten, H. M. W. & Zwietering, M. H., 2016, p. 87.

Research output: Contribution to conference › Abstract › Academic

Open Access

Microbial distributions in dried oregano batch

Stratakou, I., Kim, D., den Besten, H. M. W. & Zwietering, M. H., 2016, p. 345.

Research output: Contribution to conference › Abstract › Academic

Open Access

Microbial testing in food safety: effect of specificity and sensitivity on sampling plans: How does the OC curve move

Zwietering, M. H. & den Besten, H. M. W., 2016, p. 480.

Research output: Contribution to conference › Abstract › Academic

Open Access

Microbiological sources and impact of variability on QMRA (exposure assessment and hazard characterization)

den Besten, H. M. W., 2016, p. 56.

Research output: Contribution to conference › Abstract › Academic

Open Access

Microbiological variability in growth and heat resistance; implications for food safety and food spoilage

den Besten, H. M. W. & Zwietering, M. H., 2016, p. 72.

Research output: Contribution to conference › Abstract › Academic

Open Access

Predictive microbiology

Zwietering, M. H., 2016, p. 35.

Research output: Contribution to conference › Abstract › Academic

Open Access

Predictive microbiology for spices and herbs

Stratakou, I., den Besten, H. M. W. & Zwietering, M. H., 2016, p. 37.

Research output: Contribution to conference › Abstract › Academic

Open Access

Survival of pathogenic microorganisms in spices and herbs

Stratakou, I., Apostolakos, I., den Besten, H. M. W. & Zwietering, M. H., 2016, p. 85.

Research output: Contribution to conference › Abstract › Academic

Open Access

Variability in heat resistance of sporeformers: How diverse is diversity?

den Besten, H. M. W., 2016, p. 48.

Research output: Contribution to conference › Abstract › Academic

Open Access

Wageningen online courses in food safety

Zwietering, M. H., den Besten, H. M. W. & Reij, M. W., 2016, p. 40.

Research output: Contribution to conference › Abstract › Academic

Open Access
2015

Abstract P2-16: Inactivation of bacteria in spices and herbs

Stratakou, I., den Besten, H. M. W. & Zwietering, M. H., 2015, p. 92.

Research output: Contribution to conference › Abstract › Academic

Spices
Bacteria
Pimenta
Thymus Plant
Origanum

Everything you Always wanted to know about Campylobacter

Jacobs-Reitsma, W. F. & Hazeleger, W. C., 2015, p. 193. 1 p.

Research output: Contribution to conference › Abstract › Academic

Campylobacter
agar
heart
microorganisms
liquids

Extraction and food uses of sorghum biocolorant

Akogou, F. U. G., Kayodé, A. P. P., den Besten, H. M. W. & Linnemann, A. R., 2015, p. 117.

Research output: Contribution to conference › Abstract › Academic

leaves
dyes
anthocyanins
pigments
dried foods

Gida Güvenligine Tarihsel Bakis

Translated title of the contribution: Historical overview of Food SafetyBeumer, R. R., 2015, p. 47.

Research output: Contribution to conference › Abstract › Academic

Open Access
food safety
microorganisms
food microbiology
hygiene
foods

Impact of sample size on the Limit of Detection LOD50 to detect Campylobacter in foods

Jacobs-Reitsma, W. F., W.M., V. O., Hazeleger, W. C. & Jongenburger, I., 2015.

Research output: Contribution to conference › Abstract › Academic

Salmonella
Meats
Standardization
Economics
Testing

Improving the enrichment procedure for the detection of low contamination levels of Shiga Toxin-producing E. coli in sprouts

Margot, H., Zwietering, M. H., Joosten, H. M. L. J. & Stephan, R., 2015, p. 84-85.

Research output: Contribution to conference › Abstract › Academic

sprouts (food)
Shiga toxin-producing Escherichia coli
serotypes
strain differences
Enterobacteriaceae

Inactivation of spores on surfaces using nitrogen cold atmospheric plasma gas

Nierop Groot, M. N., Kim, D., Warda, A. K., Abee, T. & Mastwijk, H. C., 2015.

Research output: Contribution to conference › Abstract › Academic

Open Access

Listeria monocytogenes survival strategies: population heterogeneity and stress resistant variants

Abee, T., Metselaar, K. I., den Besten, H. M. W. & Zwietering, M. H., 2015.

Research output: Contribution to conference › Abstract › Academic

Open Access

LOD50 is dependent on choice of Campylobacter strain and food matrix

Hazeleger, W. C., Veljkovic Cvoric, L., Jacobs-Reitsma, W. F. & den Besten, H. M. W., 2015, p. 81. 1 p.

Research output: Contribution to conference › Abstract › Academic

food matrix
Campylobacter
spinach
chicken skin
minced meat

Modelling and validation of performance of Listeria monocytogenes wild type and stress resistant variants in simulated food chains

Metselaar, K. I., den Besten, H. M. W., Abee, T. & Zwietering, M. H., 2015.

Research output: Contribution to conference › Abstract › Academic

Open Access
imitation foods
food chain
Listeria monocytogenes
environmental factors
acids

Preston Broth and Bolton Broth plus clavulanic acid suppress ESBLs sufficiently in Campylobacter enrichment procedures

Hazeleger, W. C., Zhang, J., Jacobs-Reitsma, W. F. & den Besten, H. M. W., 2015, p. 193. 1 p.

Research output: Contribution to conference › Abstract › Academic

clavulanic acid
Campylobacter
foods
sampling
kinetics

Quantitative risk analysis: Challenges of variability in assessing, managing and communicating risks

Zwietering, M. H., 2015, p. KYN10.

Research output: Contribution to conference › Abstract › Academic

risk assessment
meta-analysis
toxicology
microbiology
ether