Air-liquid interface biofilms of Bacillus cereus: formation, sporulation, and dispersion (2007)
Wijman, J.G.E., Moezelaar, R., Zwietering, M.H., Abee, T.
Biofilm formation by Bacillus cereus was assessed using 56 strains of B. cereus, including the two sequenced strains, ATCC 14579 and ATCC 10987. Biofilm production in microtiter plates was found to...
Pérez-Rodríguez, F., García-Gimeno, R.M., Zurera, G., Zwietering, M.H.
The risk assessment study of Listeria monocytogenes in ready-to-eat foods conducted by the U.S. Food and Drug Administration is an example of an extensive quantitative microbiological risk assessment...
Microbial distributions in food products (2007)
Dijkhoff-Jongenburger, I., Orphanides, A.A., Reij, M.W., Gorris, L.G.M., Zwietering, M.H.
Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken (2007)
Bergsma, N.J., Fischer, A.R.H., Zwietering, M.H.
Abstract Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of...
Straver, J.M., Janssen, A.F.W., Linnemann, A.R., Beumer, R.R., Zwietering, M.H.
This study aimed to characterize the number of Salmonella on chicken breast filet at the retail level and to evaluate if this number affects the risk of salmonellosis. From October to December 2005,...
Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken (2007)
Bergsma, N.J., Fischer, A.R.H., Zwietering, M.H.
Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and...
Ingham, C.J., Beerthuyzen, M.M., Zwietering, M.H., Abee, T.
Bacterial populations can display heterogeneity with respect to both the adaptive stress response and growth capacity of individual cells. The growth dynamics of Bacillus cereus ATCC 14579 during...
Statistical distributions describing heterogenous contamination in a dry food product (2007)
Dijkhoff-Jongenburger, I., Orphanides, A.A., Reij, M.W., Gorris, L.G.M., Zwietering, M.H.
Role of microbiological criteria and value of sampling (2007)
Sampling of end products or imported products, and monitoring of processes is an important means for checking safety of food products and to determine if a process is under control. Sampling can...
Nyanga, L.K., Nout, M.J.R., Gadaga, T.H., Theelen, R.M.C., Boekhout, T., Zwietering, M.H.
Masau are Zimbabwean wild fruits, which are usually eaten raw and/ or processed into products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and lactic acid bacteria...
Mols, J.M., Zwietering, M.H., Moezelaar, R., Abee, T.
Bacillus cereus is an important food-borne pathogen and spoilage organism. In this study, numerous phenotypes and the genomes of B. cereus strains ATCC 14579 and ATCC 10987 were analysed to compare...
Shiga toxin-producing Escherichia coli isolated from patients with diarrhoea in Bangladesh (2007)
Islam, M.A., Heuvelink, A.E., Sturm, P.D., Beumer, R.R., Zwietering, M.H., ...
The prevalence of Shiga toxin-producing Escherichia coli (STEC) and its characteristics were determined among hospitalized patients with diarrhoea and children with diarrhoea in an urban slum...
Beuling, A.M., Aarts, H.J.M., Abee, T., Zwietering, M.H.
Recently, the authors identified Salmonella enterica serovar Typhimurium (S. Typhimurium) definitive type (DT)104-specific sequences of mainly prophage origin by genomic subtractive hybridization. In...
Thermal inactivation of pathogens has been studied extensively, which has resulted in a wide range of D- and z-values. Estimating the inactivation rate for a specific condition based on these...
Kandhai, M.C., Reij, M.W., Grognou, C., Gorris, L.G.M., Zwietering, M.H.
Enterobacter sakazakii can be present, although in low levels, in dry powdered infant formulae, and it has been linked to cases of meningitis in neonates, especially those born prematurely. In order...
Information systems in food safety management (2006)
McMeekin, T.A., Baranyi, J., Bowman, J., Dalgaard, P., Kirk, M., Ross, T., ...
Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame,...
Islam, M.A., Heuvelink, A.E., Talukder, K.A., Zwietering, M.H.
Series of animal feces and meat samples artificially contaminated with strains of Escherichia coli O157 isolated from different sources were tested by both an immunomagnetic separation (IMS)-based...
Wijnands, L.M., Dufrenne, J.B., Zwietering, M.H.
The species Bacillus cereus, known for its ability to cause food borne disease, consists of a large variety of strains. An important property for discrimination of strains is their growth temperature...
Bacillus cereus food preservation and safety issues (2006)
Abee, T., Tempelaars, M.H., Wijman, J.G.E., Zwietering, M.H., ...
Abee, T., Berk, P.A., Kieboom, J., Aarts, H.J.M., ...
Global regulation of survival strategies of the bacterial spore former Bacillus cereus (2006)
Abee, T., Tempelaars, M.H., Wijman, J.G.E., Zwietering, M.H., ...
Mataragas, M., Moezelaar, R., Abee, T., Zwietering, M.H.
The food-borne pathogen Bacillus cereus can acquire enhanced thermal resistance through multiple mechanisms. Two Bacillus cereus strains, ATCC 10987 and ATCC 14579, were used to quantify the effects...
Prevalence of Shiga toxin producing Escherichia coli O157 in slaughter animals in Bangladesh (2006)
Islam, M.A., Mondol, A.S., Heuvelink, A.E., Zwietering, M.H., Nair, G.B., ...
The sigB gene of Bacillus cereus ATCC 14579 encodes the alternative sigma factor B. Deletion of sigB in B. cereus leads to hyperresistance to hydrogen peroxide. The expression of katA, which encodes...
Tempelaars, M.H., Zwietering, M.H., Abee, T.
The alternative sigma factor B is an important regulator of the stress response of Bacillus cereus. Here, the role of the regulatory proteins RsbV, RsbW, and RsbY in regulating B activity in B....
Abee, T., Zwietering, M.H., Aarts, H.J.M.
Genomic subtractive hybridization was performed between Salmonella enterica serovar Typhimurium LT2 and DT104 to search for novel Salmonella serovar Typhimurium DT104-specific sequences. The...
Modelling the effect of ethanol on growth rate of food spoilage moulds (2005)
Dantigny, P., Guilmart, A., Radoi, F., Bensoussan, M., Zwietering, M.H.
The effect of ethanol (E) on the radial growth rate (¿) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum,...
Modeling growth of Clostridium perfringens in pea soup during cooling (2005)
Beumer, R.R., Zwietering, M.H.
Clostridium perfringens is a pathogen that mainly causes food poisoning outbreaks when large quantities of food are prepared. Therefore, a model was developed to predict the effect of different...
Practical considerations on food safety objectives (2005)
The concept of food safety objectives (FSO) is very strong in that it may make food safety transparent and quantifiable. This brings a major advantage in that one can ensure food safety at the...
Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum (2005)
Dantigny, P., Tchobanov, I., Bensoussan, M., Zwietering, M.H.
The influence of ethanol vapor on germination of Penicillium chrysogenum was determined on yeast nitrogen base plus glucose agar medium at 25°C. Ethanol vapors were generated by 0 to 6% (wt/wt)...
Leporq, B., Vialette, M., Mettler, E., Perrier, L., Thuault, D., ...
Temperature effect on growth rates of Listeria monocytogenes, Salmonella, Escherichia coli, Clostridium perfringens and Bacillus cereus, was studied. Growth rates were obtained in laboratory medium...
The alternative sigma factor B of the food pathogen Bacillus cereus is activated upon stress exposure and plays a role in the adaptive response of vegetative cells. This study describes the...
Information systems in food safety management (2004)
McMeekin, T.A., Baranyi, J., Dalgaard, P., Kirk, M., Ross, T., Zwietering, M.H.
Microbiële kwaliteit voorspellen (2004)
Vissers, M., Straver, J.M., Zwietering, M.H., ...
Microbial quality and safety of foodstuffs can be improved by reducing the microbial load of the raw materials. Especially in products in which microbial spoilage is caused by sporeforming bacteria...
Risk and control of Enterobacter sakazakii (2004)
Nazarowec-White, M., Forsythe, S., Smoot, L., Bhatia, J., Zwietering, M.H., Zink, D.
Quantifying recontamination through factory environments - a review (2003)
Recontamination of food products can be the origin of foodborne illnesses and should therefore be included in quantitative microbial risk assessment (MRA) studies. In order to do this,...
Estimating the probability of recontamination via the air using Monte Carlo simulations (2003)
Beumer, R.R., Zwietering, M.H., Boom, R.M.
Recontamination of food products can cause foodborne illnesses or spoilage of foods. It is therefore useful to quantify this recontamination so that it can be incorporated in microbiological risk...
Relevance of microbial interactions to predictive microbiology (2003)
Malakar, P., Barker, G.C., Zwietering, M.H.
Microbial interaction can be ignored in predictive microbiology under most conditions. We show that interactions are only important at high population densities, using published data on inhibition of...
The "Sym'Previus" software, a tool to support decisions to the foodstuff safety (2003)
Leporq, B., Zwietering, M.H., Dervin, C., Buche, P., Guyonnet, J.P.