Marcel H. Zwietering
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(Suggest an Edit or Addition)Marcel H. Zwietering's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Modeling of the Bacterial Growth Curve (1990) (3631)
- Modeling of bacterial growth as a function of temperature (1991) (447)
- Validation of predictive models describing the growth of Listeria monocytogenes. (1999) (250)
- A systematic approach to determine global thermal inactivation parameters for various food pathogens. (2006) (249)
- Future challenges to microbial food safety. (2010) (243)
- Characterization of uptake and hydrolysis of fluorescein diacetate and carboxyfluorescein diacetate by intracellular esterases in Saccharomyces cerevisiae, which result in accumulation of fluorescent product (1995) (237)
- Air-Liquid Interface Biofilms of Bacillus cereus: Formation, Sporulation, and Dispersion (2007) (235)
- Information systems in food safety management. (2006) (205)
- Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption. (1996) (188)
- Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods. (2012) (186)
- Modeling of Bacterial Growth with Shifts in Temperature (1994) (179)
- Diversity assessment of Listeria monocytogenes biofilm formation: impact of growth condition, serotype and strain origin. (2013) (160)
- Growth and inactivation models to be used in quantitative risk assessments. (1998) (157)
- Evaluation of Data Transformations and Validation of a Model for the Effect of Temperature on Bacterial Growth (1994) (141)
- A Decision Support System for Prediction of the Microbial Spoilage in Foods. (1992) (141)
- Relating microbiological criteria to food safety objectives and performance objectives (2009) (136)
- A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces. (2004) (136)
- Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt. (2014) (135)
- Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature (1995) (118)
- A decision support system for prediction of microbial spoilage in foods (2005) (117)
- Prevalence and Genetic Characterization of Shiga Toxin-Producing Escherichia coli Isolates from Slaughtered Animals in Bangladesh (2008) (115)
- Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. (1993) (112)
- Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food. (2005) (111)
- Bacterial Spores in Food: Survival, Emergence, and Outgrowth. (2016) (110)
- Residual Viral and Bacterial Contamination of Surfaces after Cleaning and Disinfection (2012) (107)
- Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe. (2007) (106)
- Comparison of definitions of the lag phase and the exponential phase in bacterial growth. (1992) (104)
- Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation (2011) (104)
- Germination and outgrowth of spores of Bacillus cereus group members: diversity and role of germinant receptors. (2011) (101)
- Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance (2011) (97)
- Comparison of Two Optical-Density-Based Methods and a Plate Count Method for Estimation of Growth Parameters of Bacillus cereus (2010) (96)
- Quantification of the Effects of Salt Stress and Physiological State on Thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579 (2006) (95)
- Modelling the effect of ethanol on growth rate of food spoilage moulds. (2005) (95)
- Quantifying recontamination through factory environments--a review. (2003) (91)
- Phenotypic and Transcriptomic Analyses of Mildly and Severely Salt-Stressed Bacillus cereus ATCC 14579 Cells (2009) (90)
- Risk-based Estimate of Effect of Foodborne Diseases on Public Health, Greece (2011) (84)
- Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus. (2001) (81)
- The HACCP concept: specification of criteria using quantitative risk assessment (1995) (80)
- Diversity in biofilm formation and production of curli fimbriae and cellulose of Salmonella Typhimurium strains of different origin in high and low nutrient medium (2012) (79)
- Reducing viral contamination from finger pads: handwashing is more effective than alcohol-based hand disinfectants. (2015) (79)
- Modelling microorganisms in food (2007) (78)
- Effects of Preculturing Conditions on Lag Time and Specific Growth Rate of Enterobacter sakazakii in Reconstituted Powdered Infant Formula (2006) (77)
- The HACCP concept: identification of potentially hazardous micro-organisms (1994) (76)
- Spores from mesophilic Bacillus cereus strains germinate better and grow faster in simulated gastro-intestinal conditions than spores from psychrotrophic strains. (2006) (73)
- Thermal stability of structurally different viruses with proven or potential relevance to food safety (2012) (73)
- Quantifying strain variability in modeling growth of Listeria monocytogenes. (2015) (72)
- Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries (2015) (72)
- Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter. (2014) (71)
- Acid resistance variability among isolates of Salmonella enterica serovar Typhimurium DT104 (2005) (70)
- Consumption of raw vegetables and fruits: a risk factor for Campylobacter infections. (2011) (70)
- Development and Validation of Experimental Protocols for Use of Cardinal Models for Prediction of Microorganism Growth in Food Products (2004) (66)
- Relevance of microbial interactions to predictive microbiology. (2003) (64)
- Stepwise quantitative risk assessment as a tool for characterization of microbiological food safety (2000) (63)
- Sensitivity analysis in quantitative microbial risk assessment. (2000) (63)
- Quantifying variability on thermal resistance of Listeria monocytogenes. (2015) (63)
- Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products (1995) (62)
- Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers--specific application to Listeria monocytogenes and ready-to-eat meat products. (2010) (62)
- Microorganisms in Foods 7 : Microbiological Testing in Food Safety Management (2018) (61)
- Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. (2015) (61)
- Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages (1996) (60)
- Metabolic capacity of Bacillus cereus strains ATCC 14579 and ATCC 10987 interlinked with comparative genomics. (2007) (60)
- Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality. (2018) (59)
- Analysis of the Role of RsbV, RsbW, and RsbY in Regulating σB Activity in Bacillus cereus (2005) (57)
- A data analysis of the irradiation parameter D10 for bacteria and spores under various conditions. (1999) (56)
- Number of Salmonella on chicken breast filet at retail level and its implications for public health risk. (2007) (54)
- Relevance of microbial finished product testing in food safety management (2016) (54)
- Population Diversity of Listeria monocytogenes LO28: Phenotypic and Genotypic Characterization of Variants Resistant to High Hydrostatic Pressure (2010) (54)
- Inactivation kinetics of three Listeria monocytogenes strains under high hydrostatic pressure. (2008) (52)
- Two distinct groups within the Bacillus subtilis group display significantly different spore heat resistance properties. (2015) (51)
- Shiga toxin-producing Escherichia coli isolated from patients with diarrhoea in Bangladesh. (2007) (50)
- Microgradients in bacterial colonies: use of fluorescence ratio imaging, a non-invasive technique. (2000) (50)
- Modelling growth rates of Listeria innocua as a function of lactate concentration. (1994) (50)
- Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria (2018) (49)
- Short- and Long-Term Biomarkers for Bacterial Robustness: A Framework for Quantifying Correlations between Cellular Indicators and Adaptive Behavior (2010) (49)
- Actual distribution of Cronobacter spp. in industrial batches of powdered infant formula and consequences for performance of sampling strategies. (2011) (49)
- Quantitative risk assessment: is more complex always better? Simple is not stupid and complex is not always more correct. (2009) (49)
- Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe. (2013) (49)
- Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits. (2013) (48)
- A decision support system for the prediction of microbial food safety and food quality. (1998) (48)
- Risk assessment and risk management for safe foods: Assessment needs inclusion of variability and uncertainty, management needs discrete decisions. (2015) (46)
- Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions. (1999) (45)
- Isolation and quantification of highly acid resistant variants of Listeria monocytogenes. (2013) (45)
- Impact of microbial distributions on food safety I. Factors influencing microbial distributions and modelling aspects (2012) (45)
- Estimating the probability of recontamination via the air using Monte Carlo simulations. (2003) (44)
- Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt. (2016) (44)
- The impact of oxygen availability on stress survival and radical formation of Bacillus cereus. (2009) (44)
- Transfer of noroviruses between fingers and fomites and food products. (2013) (44)
- Quantitative Analysis of Population Heterogeneity of the Adaptive Salt Stress Response and Growth Capacity of Bacillus cereus ATCC 14579 (2007) (44)
- The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt (2014) (43)
- Practical considerations on food safety objectives (2005) (43)
- Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken (2007) (43)
- Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese. (2016) (42)
- An identification procedure for foodborne microbial hazards. (1997) (40)
- Extracting additional risk managers information from a risk assessment of Listeria monocytogenes in deli meats. (2007) (39)
- Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt. (2015) (39)
- Impact of microbial distributions on food safety (2010) (39)
- Occurrence and characterization of Shiga toxin-producing Escherichia coli in raw meat, raw milk, and street vended juices in Bangladesh. (2010) (38)
- Identification of σB-Dependent Genes in Bacillus cereus by Proteome and In Vitro Transcription Analysis (2004) (38)
- Meta-analysis for quantitative microbiological risk assessments and benchmarking data (2012) (37)
- Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria (2019) (37)
- European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs (2016) (36)
- Next generation microbiological risk assessment-Potential of omics data for hazard characterisation. (2018) (36)
- Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. I. Individual growth kinetics. (1999) (35)
- Statistical aspects of food safety sampling. (2015) (35)
- Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder (2012) (35)
- Random or systematic sampling to detect a localised microbial contamination within a batch of food (2011) (33)
- Modelling the number of viable vegetative cells of Bacillus cereus passing through the stomach (2009) (33)
- Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking (2012) (33)
- Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces (2014) (33)
- Surface behaviour of S. Typhimurium, S. Derby, S. Brandenburg and S. Infantis. (2013) (32)
- Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid (2018) (32)
- Quantification of microbial quality and safety in minimally processed foods (2002) (32)
- Foodborne pathogens and their risk exposure factors associated with farm vegetables in Rwanda. (2018) (32)
- Distribution of prophages and SGI-1 antibiotic-resistance genes among different Salmonella enterica serovar Typhimurium isolates. (2006) (31)
- Identification of Novel Salmonella enterica Serovar Typhimurium DT104-Specific Prophage and Nonprophage Chromosomal Sequences among Serovar Typhimurium Isolates by Genomic Subtractive Hybridization (2005) (31)
- Diversity of acid stress resistant variants of Listeria monocytogenes and the potential role of ribosomal protein S21 encoded by rpsU (2015) (31)
- Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers. (2011) (31)
- Temperature control in solid substrate fermentation through discontinuous rotation (1993) (31)
- Heat resistance of spores of 18 strains of Geobacillus stearothermophilus and impact of culturing conditions. (2019) (31)
- Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times (2013) (30)
- A computerised system for the identification of lactic acid bacteria. (1997) (30)
- Microbial variability in growth and heat resistance of a pathogen and a spoiler: All variabilities are equal but some are more equal than others. (2017) (30)
- The effect of blanching on the mechanical and rehydration properties of dried potato slices (1999) (30)
- Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment. (2016) (29)
- Fermented soya bean (tempe) extracts reduce adhesion of enterotoxigenic Escherichia coli to intestinal epithelial cells (2009) (29)
- Evaluation of immunomagnetic separation and PCR for the detection of Escherichia coli O157 in animal feces and meats. (2006) (28)
- Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety (2002) (28)
- Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market. (2016) (28)
- Perspective on the risk to infants in the Netherlands associated with Cronobacter spp. occurring in powdered infant formula. (2009) (28)
- Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. (2016) (28)
- Factors influencing the accuracy of the plating method used to enumerate low numbers of viable micro-organisms in food. (2010) (28)
- Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum. (2005) (27)
- Experimental design, data processing and model fitting in predictive microbiology. (2007) (27)
- Pyruvate relieves the necessity of high induction levels of catalase and enables Campylobacter jejuni to grow under fully aerobic conditions (2008) (27)
- Validation of control measures in a food chain using the FSO concept (2010) (27)
- Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept. (2020) (26)
- The application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) concepts in food safety management, using Listeria monocytogenes in deli meats as a case study (2013) (26)
- Modelling homogeneous and heterogeneous microbial contaminations in a powdered food product. (2012) (26)
- Impact of Pathogen Population Heterogeneity and Stress-Resistant Variants on Food Safety. (2016) (26)
- Scientific opinion on public health risks represented by certain composite products containing food of animal origin (2012) (25)
- Risk assessment strategies as a tool in the application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) by risk managers. (2013) (25)
- Quantification of the Effect of Culturing Temperature on Salt-Induced Heat Resistance of Bacillus Species (2010) (25)
- Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes. (2015) (24)
- Modelling the hygienic processing of foods - a global process overview. (1997) (24)
- Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda (2017) (24)
- Alternative approaches to the risk management of Listeria monocytogenes in low risk foods (2020) (24)
- Isolation of Highly Heat-Resistant Listeria monocytogenes Variants by Use of a Kinetic Modeling-Based Sampling Scheme (2011) (24)
- Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables (2018) (22)
- Comparing Nonsynergistic Gamma Models with Interaction Models To Predict Growth of Emetic Bacillus cereus when Using Combinations of pH and Individual Undissociated Acids as Growth-Limiting Factors (2010) (22)
- Modelling of the microbiological quality of meat (1993) (22)
- Traditional Processing of Masau Fruits (Ziziphus Mauritiana) in Zimbabwe (2008) (22)
- Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors. (2011) (22)
- Strain diversity and phage resistance in complex dairy starter cultures. (2015) (22)
- Tools for Microbiological risk assessment (2012) (22)
- Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production. (2012) (22)
- Some aspects of modelling microbial quality of food. (1993) (21)
- Modeling Growth of Clostridium perfringens in Pea Soup During Cooling (2005) (21)
- 4 – Uncertainty and variability in predictive models of microorganisms in food (2007) (21)
- Deletion of the sigB Gene in Bacillus cereus ATCC 14579 Leads to Hydrogen Peroxide Hyperresistance (2005) (20)
- Diversity of lactic acid bacteria. (2005) (20)
- Modelling: one word for many activities and uses. (2011) (20)
- Impact of microbial distributions on food safety II. Quantifying impacts on public health and sampling (2012) (20)
- Kinetics of Lactobacillus plantarum 44a in the faeces of tilapia (Oreochromis niloticus) after its intake in feed (2009) (20)
- Predictive models in microbiological risk assessment. (2007) (20)
- First characterization of bioactive components in soybean tempe that protect human and animal intestinal cells against enterotoxigenic Escherichia coli (ETEC) infection. (2010) (19)
- Risk evaluation and management to reaching a suggested FSO in a steam meal. (2011) (19)
- How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes. (2016) (19)
- Evaluation of different buffered peptone water (BPW) based enrichment broths for detection of Gram-negative foodborne pathogens from various food matrices. (2015) (18)
- Yeasts preservation: alternatives for lyophilisation (2012) (18)
- Scientific opinion of BIOHAZ Panel on the request from the Commission for review of the opinion on microbiological risks in infant formulae and follow-on formulae with regard to Enterobacteriaceae as indicators (2007) (18)
- Direct-Imaging-Based Quantification of Bacillus cereus ATCC 14579 Population Heterogeneity at a Low Incubation Temperature (2009) (18)
- Risk assessment approaches to setting thermal processes in food manufacture (2012) (17)
- Mutandabota, a Food Product from Zimbabwe: Processing, Composition, and Socioeconomic Aspects (2014) (17)
- Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum (2016) (16)
- Campylobacter jejuni: a study on environmental conditions affecting culturability and in vitro adhesion/invasion (2009) (16)
- African fermented foods: role of yeasts. (2005) (16)
- Mixed cultures and shelf-life predictions (1999) (16)
- Two complementary approaches to quantify variability in heat resistance of spores of Bacillus subtilis. (2017) (16)
- The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum. (2016) (15)
- Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales. (2020) (15)
- A biofilm model for flowing systems in the food industry. (2003) (14)
- Modeling of microbial quality of food (1993) (14)
- Modelling the hygienic processing of foods - influence of individual process stages. (1997) (14)
- Multi-tools approach for food safety risk management of steam meals. (2009) (14)
- 11 – Modelling microbial interactions in foods (2007) (13)
- Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis (2012) (13)
- Multiple regression model for thermal inactivation of Listeria monocytogenes in liquid food products (2013) (13)
- Lack of response of INT-407 cells to the presence of non-culturable Campylobacter jejuni (2007) (13)
- A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods. (2013) (13)
- Experimental protocols and strain variability of cardinal values (pH and Aw) of bacteria using Bioscreen C : microbial and statistical aspects (2002) (12)
- Gene profiling-based phenotyping for identification of cellular parameters that contribute to fitness, stress-tolerance and virulence of Listeria monocytogenes variants. (2018) (12)
- The fate of Listeria monocytogenes in brine and on Gouda cheese following artificial contamination during brining (2014) (12)
- All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist (2021) (12)
- Ranking the microbiological safety of foods: A new tool and its application to composite products (2013) (11)
- Effects of different media on the enrichment of low numbers of Shiga toxin-producing Escherichia coli in mung bean sprouts and on the development of the sprout microbiome. (2016) (11)
- Quality perceptions of stakeholders in Beninese export-oriented shrimp chain. (2014) (11)
- Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks. (2016) (11)
- On the risk of Enterobacter sakazakii in infant milk formula (2004) (11)
- The non-linear kinetics of microbial inactivation and growth in foods. (2007) (11)
- Regular ArticleThe HACCP concept: specification of criteria using quantitative risk assessment (1994) (10)
- Performance of stress resistant variants of Listeria monocytogenes in mixed species biofilms with Lactobacillus plantarum. (2015) (10)
- Modeling and Validation of the Ecological Behavior of Wild-Type Listeria monocytogenes and Stress-Resistant Variants (2016) (10)
- Application of the Central Limit Theorem in microbial risk assessment: high number of servings reduces the Coefficient of Variation of food-borne burden-of-illness. (2012) (9)
- Virulence aspects of Listeria monocytogenes LO28 high pressure-resistant variants. (2013) (9)
- Non-essential genes form the hubs of genome scale protein function and environmental gene expression networks in Salmonella enterica serovar Typhimurium (2013) (9)
- Inactivation rates of Cronobacter spp. and selected other bacterial strains in powdered infant formulae stored at different temperatures. (2010) (9)
- Hydrolysis of β-casein by the cell-envelope-located PI-type protease of Lactococcus lactis: A modelling approach (2011) (9)
- Dose-response relationships and foodborne disease (2006) (8)
- Microbial Control in the meat industry (1997) (8)
- Estimates of the burden of illnesses related to foodborne pathogens as from the syndromic surveillance data of 2013 in Rwanda (2018) (8)
- Modelling of food quality. (2005) (8)
- Microbial testing in food safety: effect of specificity and sensitivity on sampling plans (2016) (7)
- Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms? (2021) (7)
- The Range of Microbial Risks in Food Processing (2005) (6)
- Determination of single cell lag times of Cronobacter spp. strains exposed to different stress conditions: Impact on detection. (2016) (6)
- Integrating Concepts: a Case Study Using Enterobacter sakazakii in Infant Formula (2008) (6)
- Multi-criteria decision analysis to evaluate control strategies for preventing cross-contamination during fresh-cut lettuce washing (2021) (6)
- 6 – Application of models and other quantitative microbiology tools in predictive microbiology (2007) (6)
- Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approach. (2021) (6)
- Operationalising a performance objective with a microbiological criterion using a risk-based approach (2015) (6)
- Food Safety Assurance Systems: Microbiological Testing, Sampling Plans, and Microbiological Criteria (2014) (6)
- Dynamic modelling of brewers' yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance. (2019) (6)
- Growth of Cronobacter spp. under dynamic temperature conditions occurring during cooling of reconstituted powdered infant formula. (2009) (6)
- Campylobacter and Salmonella in raw poultry (2005) (5)
- Diffusion of lactic acid in a buffered gel system supporting growth of Lactobacillus curvatus (2002) (5)
- Microbiota of Tayohounta , a fermented baobab flavour food of Benin (2011) (5)
- Extreme heat resistance of Campylobacter jejuni, Escherichia coli, and Salmonella Typhimurium during cooking of chicken breast fillet (2008) (5)
- Editorial: Integration of omics into MRA. (2017) (5)
- Scientific opinion on the link between Salmonella criteria at different stages of the poultry production chain (2010) (5)
- Variability in lag duration of Listeria monocytogenes strains in half Fraser enrichment broth after stress affects the detection efficacy using the ISO 11290-1 method. (2020) (5)
- Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress (2021) (5)
- Comparing Nonsynergy Gamma Models and Interaction Models To Predict Growth of Emetic Bacillus cereus for Combinations of pH and Water Activity Values (2011) (4)
- Statistics of Sampling for Microbiological Testing of Foodborne Pathogens (2011) (4)
- Perception of food-related risks: Difference between consumers and experts and changes over time. (2022) (4)
- Microbial control in the meat industry. 9. Predictive microbiology (1997) (4)
- 10 – Mechanistic models of microbial inactivation behaviour in foods (2007) (4)
- Predicting B. cereus growth and cereulide production in dairy mix. (2022) (4)
- Variability in lag-duration of Campylobacter spp. during enrichment after cold and oxidative stress and its impact on growth kinetics and reliable detection. (2020) (4)
- Analysis of the Role of RsbV, RsbW, and RsbY in Regulating (cid:2) B Activity in Bacillus cereus (2005) (4)
- Heterogeneity in single-cell outgrowth of Listeria monocytogenes in half Fraser enrichment broth is affected by strain variability and physiological state (2021) (3)
- Application of lactic acid bacteria in dairy starters. (2005) (3)
- Role of substrate availability in the growth of Campylobacter co-cultured with extended spectrum beta-lactamase-producing Escherichia coli in Bolton broth (2021) (3)
- Application of predictive models as a tool in the food industry (1999) (3)
- Optimal control of the dissolved oxygen concentration in an airlift-loop-reactor. (1992) (3)
- The use of computer simulation for biotechnology education (1993) (3)
- Risk assessment of Clostridium perfringens in Cornish pasties in the UK (2020) (3)
- A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature. (2021) (3)
- Microbial and engineering characteristic numbers for process evaluation (1999) (3)
- The effect of pre-culturing conditions on the lag time and growth rate of Enterobacter sakazakii (2004) (2)
- Application of QMRA to go beyond safe harbors in thermal processes. Part 1: introduction and framework (2009) (2)
- Microbial and Chemical Hazard Identification in Infant Food Chains (2022) (2)
- High throughput selection of flavour starters. (2005) (2)
- Molecular analysis of host-microbe interactions in the gastrointestinal tract. (2005) (2)
- Future Challenges to Microbial Food Safety - Contributions resulting from a conference held in Wolfheze, the Netherlands June 9-12, 2008. (2010) (2)
- Fungal biodiversity and food. (2005) (2)
- Thermal inactivation kinetics of seven genera of vegetative bacterial pathogens common to the food chain are similar after adjusting for effects of water activity, sugar content and pH (2021) (2)
- Multivariate regression model of thermal inactivation of Listeria monocytogenes in liquid food products (2011) (2)
- Statistical aspects of a microbiological criteria related to foods (2016) (2)
- Isolation, quantification and characterization of acid resistant variants of Listeria monocytogenes (2013) (2)
- Modelling of the quality of food: optimisation of a cooling chain. (1994) (2)
- Computer support of food and bioprocess engineering education (1993) (2)
- Computer support of process engineering education. (1992) (2)
- Stress response of Listeria monocytogenes and Bacillus cereus in biofilms (2003) (2)
- Modelling the shelf-life of packed, cooked meat products. (1997) (2)
- Biofilm formation by Bacillus cereus (2003) (1)
- Prevalence of Shiga toxin producing Escherichia coli O157 in slaughter animals in Bangladesh (2006) (1)
- Non-essential genes form the hubs of genome scale protein function and environmental gene expression networks in Salmonella entericaserovar Typhimurium (2013) (1)
- 1 Quantitative microbiological risk assessment as a tool to obtain useful information for risk 1 managers – Specific application to Listeria monocytogenes and ready-to-eat meat products 2 3 (2010) (1)
- Modelling the recontamination of food products by bacteria originating from biofilms in a pipeline (2000) (1)
- Microbial hazards in the dairy chain : A literature study (2015) (1)
- Biofunctionality of soya bean tempe (2009) (1)
- Regarding “The Economic Efficiency of Sampling Size: The Case of Beef Trim” (2013) (1)
- Genotypic and phenotypic characteristics of yeasts isolated from masau (Ziziphus mauritiana) fruits and their traditionally fermented fruit pulp (2012) (1)
- Magnitude and impact of strain variability in modelling growth of Listeria monocytogenes (2014) (1)
- Microorganisms in Food 7: Microbiological Testing on Food Safety (2018) (1)
- Amino acid substitutions in ribosomal protein RpsU enable switching between high fitness and multiple-stress resistance in Listeria monocytogenes. (2021) (1)
- Models and control of bacterial fermentations. (2005) (1)
- Isolation and identification of yeasts from Masau (Ziziphus mauritiana) fruits and their fermented products in Zimbabwe (2006) (1)
- Control of the dissolved oxygen concentration (DOC) in an airlift-loop bioreactor. (1987) (1)
- Modelling of biofilm formation (1999) (1)
- Modelling of microbial interactions in preservation and spoilage of foods. (1996) (1)
- Application of QMRA to go beyond safe harbors in thermal processes. Part 2: quantification and examples (2009) (1)
- Listeria monocytogenes biofilms. (2008) (1)
- Salmonella Typhimurium biofilms. (2008) (1)
- Risk assessments of Listeria monocytogenes in Dutch-type semihard cheese: incorporating variability in both product parameters and microbial growth parameters (2011) (1)
- Modelling the recontamination of products by bacteria originating from biofilms (1999) (1)
- Isolation and characterization of resistant variants from Salmonella Typhimurium cell cultures treated with benzalkonium chloride (2014) (1)
- The application of process modelling in hygienic processing. (1997) (1)
- The use of process modelling and predictive microbiology in HACCP. (1996) (1)
- Quality change and conditioning models: two faces of a coin. (1997) (1)
- Consumers do care! Incentivizing food safety through a market-based pull–push approach (2019) (1)
- Modelling of microbial interactions. (1995) (1)
- Biofunctionality of soybean tempeh: effects on some pathogenicityfactors of diarrhoea-associated bacteria (2005) (0)
- Progress in Food Safety Education and Training – Learnings from Tailored Small Group Offerings to Running Massive Open On-line Courses (2017) (0)
- Effects of environmental stress on bacterial virulence and its implications for the risk assessment in food (2001) (0)
- Differences in heat resistance and growth limits of a large number of Listeria monocytogenes strains, and the impact on predicted inactivation and growth in food (2008) (0)
- Modelling of the bacterial growth with fluctuating temperature. (1993) (0)
- Distribution of Cronobacter spp. in industrial batches of powdered infant formula and the impact of sampling approaches (2011) (0)
- Predictive modelling van microbiële groei in voedingsmiddelen (1990) (0)
- Diversity in Listeria monocytogenes populations: maximizing the chances to survive (2008) (0)
- Yeasts preservation: alternatives for lyophilisation (2012) (0)
- Diversity in Bacillus cereus biofilm formation capacity and spore contents; implications for disinfection procedures (2008) (0)
- Recontamination and the lag phase of foodborne bacteria (2001) (0)
- Campylobacter , Health Impact, Performance Objectives and Effectiveness of Sampling Plans (2019) (0)
- Abstract P2-16: Inactivation of bacteria in spices and herbs (2015) (0)
- Shelf-life prediction of meat and meat products (1996) (0)
- Initial events involved in germination of foodborne Bacillus cereus and inactivation of germinating spores and vegetative cells (2001) (0)
- Food Safety Sampling, Risk Assessment and Regulatory Standards: Arbitrary or Science-Based? (2013) (0)
- Microbial food preservation and safety: Pathogen genotypic impact on stress survival (2004) (0)
- Statistical distributions describing heterogenous contamination in a dry food product (2007) (0)
- Quantifying the impact of strain, biological, and experimental variability on the growth kinetics of Listeria monocytogenes as function of pH (2013) (0)
- Review Relevance of microbial fi nished product testing in food safety management (2015) (0)
- P023: Transfer of noroviruses between fingers and fomites (2013) (0)
- Hazard identification: the starting point of both quantitative risk assessment and HACCP. (1998) (0)
- Dilemma in Constructive Use of Risk Assessment in a Variable World: All Microbes are Equal But Some Microbes are More Equal Than Others (2016) (0)
- Using 'Equilibrium' in a process-engineering course. (1998) (0)
- Testing the application of the appropriate level of protection (ALOP) and food safety objective (FSO) benchmarks in the case of Salmonella in chicken meat (2012) (0)
- Quantification of the Effect of Culturing Temperature on Salt-Induced Heat Resistance of Bacillus Species (cid:1) (2010) (0)
- Ranking risks posed by composite food products (2013) (0)
- Characterization of variability and uncertainty in process risk modeling of food chains (2002) (0)
- Diversity or die: direct imaging based quantification of the growth dynamics of Bacillus cereus at low temperature (2008) (0)
- Bacillus cereus food preservation and safety issues (2006) (0)
- Simultaneous growth and production of flavour compounds by yoghurtstarter cultures (2009) (0)
- Predictive modelling/Vegetative cells chain model (2011) (0)
- Evaluation ofDataTransformations andValidation ofa ModelfortheEffect ofTemperature onBacterial Growth (1994) (0)
- Transfer of noroviruses from hands to tomatoes, cucumbers and surfaces (2012) (0)
- How models can help to understand and improve the production of protein based bio-ingredients by the lactic acid bacterium Lactococcus lactis (2011) (0)
- Comparative and predictive transcriptome analysis of gram-positive bacteria for enhanced food functionality, food quality and food safety (2002) (0)
- Improving the enrichment procedure for the detection of low contamination levels of Shiga Toxin-producing E. coli in sprouts (2015) (0)
- Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration (2008) (0)
- Exposure to microorganisms: the devil is in the tail (2006) (0)
- Microbiota composition of commercial cocoa powder from different geographical origins (2008) (0)
- Abstract withdrawn (2013) (0)
- Survival of pathogenic microorganisms in spices and herbs (2015) (0)
- Experimental determination and modelling of bacterial growth to support a risk assessment in ready-to-cook meals throughout the food chain (2008) (0)
- On-line courses in food safety - SPOCs and MOOC (2017) (0)
- Direct imaging based quantification of the growth dynamics of salt-stressed Bacillus cereus (2007) (0)
- Being prepared for the unknown: genotypic and phenotypic heterogeneity in Listeria monocytogenes populations (2006) (0)
- Quantification of stress response in gram positive pathogens (2004) (0)
- Norovirus through the food chain: the role of food handler and transmission intervention strategies. (2008) (0)
- A stepwise method to tackle the complicated aspects of quantitative microbial risk analysis (1999) (0)
- Intraspecific variability in heat resistance of fungal conidia. (2022) (0)
- 7th International Conference on Predictive Modelling of Food Quality and Safety (2011) (0)
- Playlist 'Useful Testing in Food Safety Management' - 9. Microbiological testing and performance of sampling plans: Communication and advice on video based on ICMSF (2018) Microorganisms in Foods 7: Useful testing in food safety management (2nd edition) (2018) (0)
- Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data. (2022) (0)
- Effect of temperature, O2 and CO2 on Rhizopus oligosporus biomass production. (1988) (0)
- Microbial distributions in food products (2007) (0)
- The motility regulator MogR of Listeria monocytogenes regulates stress resistance through its newly identified regulon member clpB (2009) (0)
- Modeling ofBacterial GrowthwithShifts inTemperature (1994) (0)
- Effects of wiping in reducing the load of several viruses on stainless steel (2011) (0)
- Bacillus cereus: exposure assessment and hazard characterisation (2001) (0)
- Role of microbiological criteria and value of sampling (2007) (0)
- The fate of Listeria monocytogenes in and on Gouda cheese following artificial contamination during brining and artificial contamination of pasteurized cheese milk (2014) (0)
- Biofunctionality and safety of food (ingredients). Subproject: Riskassessment - case Listeria monocytogenes on cheese. (2008) (0)
- Studies on microbial and biochemical changes during fermentation of mutandabota, a fermented baobab fruit pulp milk product. (2010) (0)
- The use of modelling of kinetics in food processing and food quality. (1995) (0)
- How to Exploit Omics Data on Pathogen Behavior in Microbiological Risk Assessment: An Update on the Current Research (2017) (0)
- Modelling and validation of performance of Listeria monocytogenes wild type and stress resistant variants in simulated food chains (2015) (0)
- Food safety management strategies based on acceptable risk and risk acceptance with a focus on microbiological risks. (2008) (0)
- Use and validation of the gamma-model for prediction of pathogen growth to be used in HACCP and risk assessment. (1997) (0)
- Metabolic capacity of two Bacillus cereus strains interlinked with comparative genomics (2007) (0)
- The changing world of scientific publication (2014) (0)
- Inactivation and survival of bacteria in spices and herbs (2014) (0)
- Workshop "Risk Assessment approaches to Setting Thermal Processing" - History of thermal process and development of safe harbours (2009) (0)
- Comparison of two optical density methods and a plate count method for 2 (2010) (0)
- The use of mathematics and statistics in microbiological risk assessment (2005) (0)
- Transcriptome analyses of 2.5% and 5% NaCl-stressed B. cereus ATCC 14579 (2009) (0)
- Diversity of multiple stress resistant variants of Listeria monocytogenes isolated after acid exposure (2014) (0)
- The effect of sampling strategies on detecting E. sakazakii in a batch of powdered infant formulae (2008) (0)
- Statistical distribution of micro-organisms in food in the context of risk-based food safety management (2006) (0)
- Linking genomics and physiology in quantitative risk assessment (2011) (0)
- Quantification of the effect of culturing temperature on the salt-induced heat resistance of mesophilic and psychrotolerant Bacillus strains (2009) (0)
- Prediction of stress induced robustness using biomolecular biomarkers (2011) (0)
- Safe food for infants: an EU-China project to enhance the control of safety risks raised by microbial and chemical hazards all along the infant food chains (2022) (0)
- Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272-1:2017. (2022) (0)
- Workshop "Risk Assessment approaches to Setting Thermal Processing" - Quantification of microbial inactivation and examples (2009) (0)
- Coping with salanity: phenotype and transcriptome analysis of Bacillus cereus (2008) (0)
- Modelling bacterial growth of lactic acid bacteria as a function of pH, water activity and temperature. (1993) (0)
- Hazard identification within the framework of risk assessments. (1997) (0)
- Workshop "Risk Assessment approaches to Setting Thermal Processing" - The place of thermal processing in a full chain approach (2009) (0)
- The link between quantitative microbiology and quantitative risk assessment (2005) (0)
- Listeria monocytogenes survival strategies: population heterogeneity and stress resistant variants (2015) (0)
- Establishing the link between microbiological criteria and performance objectives (2009) (0)
- Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress (2022) (0)
- Statistics Underlying Microbiological Testing (2016) (0)
- High number of servings reduces the coefficient of variation of foodborne burden-of-illness (2011) (0)
- Direct-Imaging-Based Quantification of Bacillus cereus ATCC 14579 Population Heterogeneity at a Low Incubation Temperature (cid:1) (2010) (0)
- Microbiota population dynamics during the production of Chinese Daquliquor fermentation starter in relation to its functionality and safety. (2008) (0)
- Predictive modelling : Models, predictions, product validation, use (1999) (0)
- Stress-respons van Listeria monocytogenes en Bacillus cereus in biofilms (2003) (0)
- Modelling of Microbial Growth [R package biogrowth version 0.1.2] (2020) (0)
- Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food? (2023) (0)
- Studies on the Microbiological and Biochemical Properties of masau(Ziziphus mauritiana) fruits fermentation and prospects for the development of starter cultures to produce masau wine and beverage (2004) (0)
- Global regulation of survival strategies of the bacterial spore former Bacillus cereus (2006) (0)
- The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty. (2022) (0)
- Biofunctionality of soya bean tempe: Effects on pathogenicity factors of diarrhoea-associated Escherichia coli (2006) (0)
- Quantitative Aspects of Detection Methods for Food Safety Sampling (2014) (0)
- Predicting microbial growth: growth of Lactobacillus plantarum at different temperatures. (1988) (0)
- Mechanisms of non-linear inactivation (2011) (0)
- Risk assessment of Listeria monocytogenes in cooked meat products (2006) (0)
- Quantification of the number of surviving B. cereus vegetative cells during passage of the stomach (2006) (0)
- Meta-analysis for quantitative microbiological risk assessment (2011) (0)
- Design and evaluation of a new enrichment medium for the detection of Gram-negative foodborne pathogens (2014) (0)
- Lag time estimation using turbidity measurements (2007) (0)
- Microbial food preservation and safety. Identification of molecular targets for preservation stresses in Bacillus Cereus (2004) (0)
- Germination of meophilic and psychrotophic foodborne Bacillus cereus (2001) (0)
- Risk assessment for Bacillus cereus associated food borne diarrhoea (2008) (0)
- Quantification of inhibition of Listeria monocytogenes by organic acids/pH relevant to semi-hard cheese (2009) (0)
- Prevalence and virulence gene profile of Shiga toxin-producing Escherichia coli O157 in slaughter animals in Bangladesh (2006) (0)
- The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology. (2022) (0)
- P024: Towards science based transmission intervention protocols for norovirus. Norovirus disinfection: how much is enough? (2013) (0)
- Quantitative microbiology and databases (2004) (0)
- Marion Koopmans , of Surfaces after Cleaning and Disinfection Residual Viral and Bacterial Contamination (2012) (0)
- European legislation for fermented foods and ingredients. (2005) (0)
- Campylobacter: hazard characterization and exposure assessment (2000) (0)
- Microbiota in cocoa beans industrial processing (2009) (0)
- Curli fimbriae and cellulose production are influenced by environmental conditions and affect biofilm formation of Salmonella entericia subsp. enterica serovar typhimurium (2011) (0)
- A decision support system for the prediction of quality and safety of foods. (1996) (0)
- Strain variability and growth history: the effect on heat resistance of Listeria monocytogenes (2014) (0)
- Characteristic numbers to support HACCP-decisions on a quantitative basis (1999) (0)
- Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries (2014) (0)
- How can we use predictive microbiology for spoilage and risk prediction (1994) (0)
- Nutraceutical production in fermented foods. (2005) (0)
- Soya bean extracts inhibit adhesion of enterotoxigenic Escherichia coli K88 on intestinal epithelial cells (2007) (0)
- Gamma hypothesis of microbial growth and toxin formation. (2006) (0)
- Testing the Gamma hypothesis for two different hurdles, pH and undissociated acid concentration, using Bacillus cereus F4810/72 (2009) (0)
- Microbial Distributions and Effects on Sampling Plans (2013) (0)
- Playlist 'Useful Testing in Food Safety Management' - 6. The anatomy of a sampling plan: Communication and advice on video based on ICMSF (2018) Microorganisms in Foods 7: Useful testing in food safety management (2nd edition) (2018) (0)
- A genomics approach to study stress response and virulence in Salmonella typhimurium (2001) (0)
- Fate of Listeria monocytogenes in (semi) hard cheese made from starter-induced curds in a microcheese model (2011) (0)
- Quantitative and qualitative models for the prediction of food quality. Design of a large scale computerised decision support system. (1996) (0)
- Risk assessment of a chicken filet-vegetable serving: which factors in retail and home determine the risk of salmonellosis? (2006) (0)
- Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis (2021) (0)
- How to Validate in a Variable World: Use Data, Lots of Data, Both from Experiments and from Literature (2017) (0)
- Use of predictive models as a tool in food safety. (1998) (0)
- Shiga toxin-producing Escherichia coli in raw meat, raw milk and street vended juices in Dhaka, Bangladesh (2011) (0)
- Colony growth and mass transfer (1999) (0)
- Global harmonisation of microbiological criteria for foods (2007) (0)
- Risk assessment and risk management for safe foods (2014) (0)
- Cacao: Post-harvest technology. A contribution to the improvement of processed beans quality in the Island of Sao Tome (2006) (0)
- Aeration reduces stress in Lactococcus lactis MG1363 (2014) (0)
- The science and statistics underlying sound microbiological sampling and testing approaches (2018) (0)
- Molecular approaches to study the role of lactic acid bacteria in gut health. (2005) (0)
- Risk and control of Enterobacter sakazakii (2004) (0)
- Editorial overview: Food safety (2021) (0)
- The role of food safety objectives in managing food safety (2006) (0)
- Risk analysis studies of bacillus cereus presents in pasteurised milk (1999) (0)
- Contamination pathways of Shiga toxin producing Escherichia coli in Bangladesh (2005) (0)
- Abstract withdrawn (2013) (0)
- The implementation of quantitative risk analysis in HACCP as a tool for the production of safe foods. (1996) (0)
- Multiple regression model of thermal inactivation of Salmonella enterica serovars in fluids. Significant effects of water activity, sugar and pH (2013) (0)
- Effect of selectivity and sensitivity on sampling plans: how does the OC curve move (2014) (0)
- Quantification of the adaptive salt stress response of Bacillus cereus (2007) (0)
- Finding the Needle in the Cheese Block: How Do We Create Robust Sampling Plans for Dairy Products? (2019) (0)
- Food safety objectives validation (2011) (0)
- QUALITY CHANGE AND CONDITIONING MODELS (2018) (0)
- The future of genomics in the food industry. (2005) (0)
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What Schools Are Affiliated With Marcel H. Zwietering?
Marcel H. Zwietering is affiliated with the following schools:
