Erratum to “Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere” [J. Food Protect. 62(10) (1999) 1128–1135]... von Jacxsens, L., Devlieghere, F., Falcato, P., Debevere, J.

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The efficacy of preservation methods to inactivate foodborne viruses von Baert, L., Debevere, J., Uyttendaele, M.

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Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables von Ragaert, P., Devlieghere, F., Debevere, J.

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High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future von Garcia-Gonzalez, L., Geeraerd, A.H., Spilimbergo, S., Elst, K., Van Ginneken, L., Debevere, J., Van Impe, J.F., Devlieghere, F.

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Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables von Devlieghere, F, Vermeulen, A, Debevere, J

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Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis von De Reu, K., Grijspeerdt, K., Messens, W., Heyndrickx, M., Uyttendaele, M., Debevere, J., Herman, L.

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Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri von Bagamboula, C.F, Uyttendaele, M, Debevere, J

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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products von Vermeiren, L., Devlieghere, F., Debevere, J.

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Predictive modelling of the individual and combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F. proliferatum on corn von Samapundo, S., Devlieghere, F., De Meulenaer, B., Geeraerd, A.H., Van Impe, J.F., Debevere, J.M.

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Heat resistance of Bacillus cereus emetic toxin, cereulide von Rajkovic, A, Uyttendaele, M, Vermeulen, A, Andjelkovic, M, Fitz-James, I, in 't Veld, P, Denon, Q, Vérhe, R, Debevere, J

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Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide von Gómez-López, V.M., Devlieghere, F., Ragaert, P., Debevere, J.

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Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce von Jacxsens, L, Devlieghere, F, Ragaert, P, Vanneste, E, Debevere, J

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Reported foodborne outbreaks due to noroviruses in Belgium: the link between food and patient investigations in an international context von BAERT, L., UYTTENDAELE, M., STALS, A., VAN COILLIE, E., DIERICK, K., DEBEVERE, J., BOTTELDOORN, N.

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Intense light pulses decontamination of minimally processed vegetables and their shelf-life von Gómez-López, V.M., Devlieghere, F., Bonduelle, V., Debevere, J.

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Evaluation of real‐time PCR vs automated ELISA and a conventional culture method using a semi‐solid medium for detection of Salmonella von Uyttendaele, M., Vanwildemeersch, K., Debevere, J.

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Developments in the active packaging of foods von Vermeiren, L., Devlieghere, F., van Beest, M., de Kruijf, N., Debevere, J.

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Influence of Dissolved Carbon Dioxide on the Growth of Spoilage Bacteria von Devlieghere, F, Debevere, J

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Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce von Jacxsens, L., Devlieghere, F., Debevere, J.

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Factors affecting the inactivation of micro‐organisms by intense light pulses von Gómez‐López, V.M., Devlieghere, F., Bonduelle, V., Debevere, J.

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Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: data collection for the development of a growth/no growth model von Vermeulen, A, Gysemans, K P M, Bernaerts, K, Geeraerd, A H, Van Impe, J F, Debevere, J, Devlieghere, F

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