Mieke Uyttendaele

Ghent University
Ghent Belgium

Papers:
S3 Sense and Nonsense of the Use of Enterobacteriaceae or E. coli for Pathogen Control: The European Perspective
P2-123 Artisanal Italian Salami and Soppresse: Identification of Control Strategies to Manage Microbiological Risks
P2-124 Domestic Consumer-style Storage and Thawing Practices: Effect on Salmonella in Poultry-based Meat Preparations
P3-30 RAPID'Campylobacter: A Reliable Medium for the Enumeration of Campylobacter in Poultry Meat Samples
T4-05 Histo-blood Group Antigen Expressing Bacteria May Help with Human Norovirus Survival before Causing Infection
T10-05 How Belgian Broiler Slaughterhouses Can Improve Their Ability to Control the Level of Campylobacter Carcass Contamination under Routine Processing ‐ Risk Factor Identification
T10-06 Domestic Handling of Chicken Carcasses: Quantification of Campylobacter Species Cross-contamination