1.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

2.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

3.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

1.

Proposition of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

1.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

2.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

3.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

1.

Assessment of microbiological criteria for regular checks of faecal contamination and general hygiene in Belgian establishments producing meat

1.

Methodology for the evaluation of the quality of data in a Belgian risk assessment for Salmonella in pigs

1.

Evolution of faecal contamination and general hygiene in Belgian meat producing establishment

1.

FloPro project: Biopreservation of chilled food products using their own beneficial microbiota: the Belgian white pudding case

1.

Exploring the risk factors for Salmonella in the ten biggest Belgian pig slaughterhouses.

1.

Critical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.

1.

DEVELOPMENT OF AN INTEGRATED STRATEGY FOR CONTROLLING THE ALLERGEN ISSUE IN THE BELGIAN FOOD AND CATERING INDUSTRY - ALLERRISK