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Identification of sigmaB-dependent genes in Bacillus cereus by proteome and in vitro transcription analysis.Short- and long-term biomarkers for bacterial robustness: a framework for quantifying correlations between cellular indicators and adaptive behavior.Population diversity of Listeria monocytogenes LO28: phenotypic and genotypic characterization of variants resistant to high hydrostatic pressureIdentification of novel Salmonella enterica serovar Typhimurium DT104-specific prophage and nonprophage chromosomal sequences among serovar Typhimurium isolates by genomic subtractive hybridizationData analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors.Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder.Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.Bacterial Spores in Food: Survival, Emergence, and Outgrowth.Quantifying recontamination through factory environments--a review.Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.Non-essential genes form the hubs of genome scale protein function and environmental gene expression networks in Salmonella enterica serovar Typhimurium.Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter.Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries.Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking.Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment.Risk-based estimate of effect of foodborne diseases on public health, Greece.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.Residual viral and bacterial contamination of surfaces after cleaning and disinfection.Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products.Information systems in food safety management.Prevalence and genetic characterization of shiga toxin-producing Escherichia coli isolates from slaughtered animals in Bangladesh.Germination and outgrowth of spores of Bacillus cereus group members: diversity and role of germinant receptors.Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.Comparing nonsynergy gamma models and interaction models to predict growth of emetic Bacillus cereus for combinations of pH and water activity values.Statistical aspects of food safety sampling.Impact of Pathogen Population Heterogeneity and Stress-Resistant Variants on Food Safety.Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes.Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures.Comparison of two optical-density-based methods and a plate count method for estimation of growth parameters of Bacillus cereus.Modeling the interactions of Lactobacillus curvatus colonies in solid medium: consequences for food quality and safety.Modeling and Validation of the Ecological Behavior of Wild-Type Listeria monocytogenes and Stress-Resistant Variants.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.First characterization of bioactive components in soybean tempe that protect human and animal intestinal cells against enterotoxigenic Escherichia coli (ETEC) infection.Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese.Shiga toxin-producing Escherichia coli isolated from patients with diarrhoea in Bangladesh.Future challenges to microbial food safety.Lack of response of INT-407 cells to the presence of non-culturable Campylobacter jejuni.Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market.Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe.Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks.
P50
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P50
description
hulumtues
@sq
onderzoeker
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հետազոտող
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name
Marcel H Zwietering
@sl
Marcel H. Zwietering
@en
Marcel H. Zwietering
@es
Marcel Zwietering
@nl
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Marcel H Zwietering
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Marcel H. Zwietering
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Marcel H Zwietering
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prefLabel
Marcel H Zwietering
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Marcel H. Zwietering
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Marcel H. Zwietering
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Marcel Zwietering
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P1053
C-2479-2008
P106
P1153
7003652036
P21
P31
P3829
P3835
marcel-zwietering
P496
0000-0003-2704-5690
P735
P7449
PRS1250274