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Detection of Noroviruses in Shellfish and Semiprocessed Fishery Products from a Belgian Seafood Company
Evaluation of risk based microbiological criteria for Campylobacter in broiler carcasses in Belgium using TRiMiCri
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Sampling to gain insight into the microbial contamination with VTEC, Salmonella and E. coli during primary production of lettuce in Belgium
Baseline Data from a Belgium-Wide Survey of Campylobacter Species Contamination in Chicken Meat Preparations and Considerations for a Reliable Monitoring Program
Clonal Population Structure and Antimicrobial Resistance of Campylobacter jejuniin Chicken Meat from Belgium
Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium
Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium
Prevalence, attachment ability and strength of the biological control agent Bacillus thuringiensis on tomato
Objective measuring tools for general food safety in Belgium: the barometers of the safety of the food chain
Enteric pathogen survival varies substantially in irrigation water from Belgian lettuce producers
