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Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium
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Exploring the Bacterial Diversity of Belgian Steak Tartare Using Metagenetics and Quantitative Real-Time PCR Analysis
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Risk Factors for Salmonella and Hygiene Indicators in the 10 Largest Belgian Pig Slaughterhouses
A qualitative risk assessment for human salmonellosis due to the consumption of fresh pork in Belgium