Uyttendaele M - Search Results

1

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. Roccato A, et al. Among authors: uyttendaele m. Int J Food Microbiol. 2015 Mar 16;197:1-8. doi: 10.1016/j.ijfoodmicro.2014.12.007. Epub 2014 Dec 12. Int J Food Microbiol. 2015. PMID: 25540842

2

Prevalence of Salmonella in poultry carcasses and their products in Belgium.

Uyttendaele MR, Debevere JM, Lips RM, Neyts KD. Uyttendaele MR, et al. Int J Food Microbiol. 1998 Mar 3;40(1-2):1-8. doi: 10.1016/s0168-1605(98)00012-9. Int J Food Microbiol. 1998. PMID: 9600604

3

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in poultry carcasses and different types of poultry products for sale on the Belgian retail market.

Uyttendaele M, De Troy P, Debevere J. Uyttendaele M, et al. J Food Prot. 1999 Jul;62(7):735-40. doi: 10.4315/0362-028x-62.7.735. J Food Prot. 1999. PMID: 10419264 Free article.

4

PCR assay for detection of the E. coli O157:H7 eae-gene and effect of the sample preparation method on PCR detection of heat-killed E. coli O157:H7 in ground beef.

Uyttendaele M, van Boxstael S, Debevere J. Uyttendaele M, et al. Int J Food Microbiol. 1999 Nov 1;52(1-2):85-95. doi: 10.1016/s0168-1605(99)00132-4. Int J Food Microbiol. 1999. PMID: 10573395

5

Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market.

Uyttendaele M, De Troy P, Debevere J. Uyttendaele M, et al. Int J Food Microbiol. 1999 Dec 1;53(1):75-80. doi: 10.1016/s0168-1605(99)00155-5. Int J Food Microbiol. 1999. PMID: 10598117

6

Modification of the bile salts-Irgasan-brilliant green agar for enumeration of Aeromonas species from food.

Neyts K, Notebaert E, Uyttendaele M, Debevere J. Neyts K, et al. Among authors: uyttendaele m. Int J Food Microbiol. 2000 Jun 15;57(3):211-8. doi: 10.1016/s0168-1605(00)00253-1. Int J Food Microbiol. 2000. PMID: 10868682

7

Incidence and identification of mesophilic Aeromonas spp. from retail foods.

Neyts K, Huys G, Uyttendaele M, Swings J, Debevere J. Neyts K, et al. Among authors: uyttendaele m. Lett Appl Microbiol. 2000 Nov;31(5):359-63. doi: 10.1046/j.1472-765x.2000.00828.x. Lett Appl Microbiol. 2000. PMID: 11069637

8

Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157:H7.

Uyttendaele M, Taverniers I, Debevere J. Uyttendaele M, et al. Int J Food Microbiol. 2001 May 21;66(1-2):31-7. doi: 10.1016/s0168-1605(00)00509-2. Int J Food Microbiol. 2001. PMID: 11407545

9

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes.

Uyttendaele M, Rajkovic A, Benos G, François K, Devlieghere F, Debevere J. Uyttendaele M, et al. Int J Food Microbiol. 2004 Jan 15;90(2):219-36. doi: 10.1016/s0168-1605(03)00305-2. Int J Food Microbiol. 2004. PMID: 14698103 Free article.

10

Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution.

Uyttendaele M, Neyts K, Vanderswalmen H, Notebaert E, Debevere J. Uyttendaele M, et al. Int J Food Microbiol. 2004 Feb 1;90(3):263-71. doi: 10.1016/s0168-1605(03)00309-x. Int J Food Microbiol. 2004. PMID: 14751681

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