Search Results - "Mossel, D. A. A."

ADVANCES IN THE BACTERIOLOGY OF THE COLIFORM GROUP: Their Suitability as Markers of Microbial Water Safety by Leclerc, H, Mossel, D. A. A, Edberg, S. C, Struijk, C. B

“…Advances in the elaboration of novel genomic types of β-galactosidase-positive Enterobacteriaceae and comprehensive studies of their habitats have resulted in…”
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Assessment of cleaning and disinfection in the food industry with the rapid ATP-bioluminescence technique combined with the tissue fluid contamination test and a conventional microbiological method by Poulis, J A, de Pijper, M, Mossel, D A, Dekkers, P P

“…A quantitative ATP bioluminescence procedure has been used to determine the cleanliness of food processing factories and the results have been compared with…”
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Identification, assessment and management of food-related microbiological hazards: historical, fundamental and psycho-social essentials by Mossel, D.A.A. (Utrecht Univ. (Netherlands). Eijkman Foundation), Weenk, G.H, Morris, G.P, Struijk, C.B

“…Microbiological risk assessment aimed at devising measures of hazard management, should take into account all perceived hazards, including those not…”
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Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses by Berends, B.R., Van Knapen, F., Snijders, J.M.A., Mossel, D.A.A.

“…The main elements of a descriptive epidemiological model for Salmonella spp. in Dutch pig slaughterlines, and the subsequent quantification of risk factors…”
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Impact on human health of Salmonella spp. on pork in The Netherlands and the anticipated effects of some currently proposed control strategies by Berends, B.R, Van Knapen, F, Mossel, D.A.A, Burt, S.A, Snijders, J.M.A

“…The impact on human health of Salmonella spp. on pork in The Netherlands is described. Subsequently, the effects of some currently proposed control strategies…”
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Psychrotrophic strains of Bacillus cereus producing enterotoxin by van Netten, P, van De Moosdijk, A, van Hoensel, P, Mossel, D A, Perales, I

“…In investigations on three outbreaks of Bacillus cereus food poisoning in Spain and The Netherlands, the causative strains grew within a temperature range of…”
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Antimicrobial activity among Pseudomonas and related strains of mineral water origin by Vachée, A., Mossel, D.A.A., Leclerc, H.

“…Siderophore production in 382 Pseudomonas and related strains of mineral water origin were screened and the antimicrobial activities of 158 of these tested…”
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Elaboration of microbiological guidelines as an element of codes of hygienic practices for small and/or less developed businesses to verify compliance with hazard analysis critical control point by Friedhoff, R A, Houben, A P M, Leblanc, J M J, Beelen, J M W M, Jansen, J T, Mossel, D A A

“…Effective assurance of microbiological food safety practices in small and/or less developed businesses is not yet resolved. Although a start has been made by…”
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Integrated microbiological safety assurance and monitoring of food and drinking water. Professor Kampelmacher's contribution to postgraduate education in The Netherlands from the point of view of Veterinary Public Health by Mossel, D A

“…The history of academic education in food microbiology and hygiene in the Netherlands has largely been written by Prof. Kampelmacher. The first contribution in…”
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Eventual management of sprout-transmitted salmonellosis by Struijk, Corry B, Mossel, D A A

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Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors by Berends, B.R, Van Knapen, F, Mossel, D.A.A, Burt, S.A, Snijders, J.M.A

“…This article describes the contamination of pork with Salmonella spp. in cutting plants and butchers' shops in The Netherlands and quantifies the influence of…”
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Identification, assessment and management of food-related microbiological hazards: historical, fundamental and psycho-social essentials by Mossel, D A, Weenk, G H, Morris, G P, Struijk, C B

“…Microbiological risk assessment aimed at devising measures of hazard management, should take into account all perceived hazards, including those not…”
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Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring by Mossel, D A, van Netten, P

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Taxonomical changes in intestinal (faecal) enterococci and streptococci: consequences on their use as indicators of faecal contamination in drinking water by Leclerc, H., Devriese, L.A., Mossel, D.A.A.

“…Chemotaxonomic and phylogenetic studies have resulted in the description of many species in the genera Enterococcus and Streptococcus. More attention has been…”
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survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination by Netten, P. van, Valentijn, A, Mossel, D.A.A, Huis in't Veld, J.H.J

“…Lactic acid decontamination (LAD) may adapt pathogens to lactic acid. Such organisms may have an increased resistance to acid and can contaminate meat after…”
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Stool microscopy by Mossel, D. A. A., Struijk, Corry B.

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Enumeration of Bacillus cereus in foods by Mossel, D A, Koopman, M J, Jongerius, E

“…For the enumeration of vegetative cells and spores of Bacillus cereus in foods, a mannitol-egg yolk-phenol red-agar has been developed which exploits the…”
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Effect of lactic acid treatment during processing on the sensory quality and lactic acid content of fresh broiler chickens by Van der Marel, G.M, De Vries, A.W, Van Logtestijn, J.G, Mossel, D.A.A

“…Summary Microbial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good…”
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Selective isolation and enumeration of low numbers of Staphylococcus aureus by a procedure that relies on elevated-temperature culturing by Van Doorne, H, Pauwels, H P, Mossel, D A

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Public health implication of refrigerated pasteurized ('sous-vide') foods by Mossel, D A, Struijk, C B

“…Food that upon pasteurization is stored in hermetically sealed containers at food temperatures not exceeding 3 degrees C could be designated by the generic…”
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