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Peer Reviewed
See detailMicrobial Processes for the Heavy Metal Recovery
Crine, Michel ULg; Hecq, W.

in Actes du Congrès organisé par l'Association Universitaire pour l'Environnement et le Groupe de contact FNRS "Génie chimique" (1990, April 12)

Detailed reference viewed: 6 (1 ULg)
Peer Reviewed
See detailMicrobial recovery of metals from low grade materials
Frenay, Jean ULg; Remacle, Jean ULg; Crine, Michel ULg et al

in Proceedings of the Fall Meeting AIME (1985)

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See detailMicrobial volatile organic compounds as indicators of fungi. Can an electronic nose detect fungi in indoor environments?
Kuske, Martyna; Romain, Anne-Claude ULg; Nicolas, Jacques ULg

in Building and Environment (2005), 40(6), 824-831

The paper presents a review of several studies on the detection of microbial volatile organic compounds (MVOCs) considered as indicators of fungal contamination. As fungi produce specific profiles, or ... [more ▼]

The paper presents a review of several studies on the detection of microbial volatile organic compounds (MVOCs) considered as indicators of fungal contamination. As fungi produce specific profiles, or fingerprints of volatile compounds, the electronic nose technology is a very promising opportunity for rapid and non costly detection of fungi in buildings. E-noses are able to distinguish between mouldy and non-mouldy samples, and also to recognise certain species of fungi. However, two limiting factors may appear decisive for employment of electronic noses in indoor fungi detection: low concentrations of MVOCs and presence of interfering substances in indoor environments. [less ▲]

Detailed reference viewed: 147 (56 ULg)
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See detailMicrobial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C
Dergal, Nadir; Abi-Ayad, S.M.E.-A.; Degand, Guy ULg et al

in African Journal of Food Science (2013), 7(12), 498-507

Detailed reference viewed: 68 (20 ULg)
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See detailMicrobiological Analyses of Raw Milk Cheeses from Walloon Farms
Sanchez-Alcaraz, Maria-Thérésa ULg; Godrie, Thérèse ULg; Helleputte, Murielle ULg et al

Poster (2010, September 16)

For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their ... [more ▼]

For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their partners, the Process and Quality Engineering Laboratory in the Department of Food Technology of the Agricultural University of Gembloux is in charge of the hygienic supervision, ensuring the implementation of self-evaluation systems based on the HACCP principles and good hygiene practice guidelines. For four years, the CQPF has been following almost a hundred Walloon cheesemaking artisans using raw milk from cow, goat and ewe. According to the Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, analyses of microbiological pathogens have to be performed regularly to guarantee healthy and hazard free raw milk products. The results of microbiological analyses from raw milk cheeses of our artisans between January 2007 and June 2010 are presented below. We were interested on showing firstly, if the quality of the Walloon cheeses follow the standards of food safety criteria established by the European regulation, and secondly, if there is a trend for pathogen contamination throughout the year. [less ▲]

Detailed reference viewed: 106 (17 ULg)
See detailMicrobiological and chemical characterisation of St Anne cave, Belgium
Carnol, Monique ULg; Malchair, Sandrine ULg

Poster (2011, September)

In Belgium, most drinking water is provided by calcareous karst aquifers. Chemical and microbiological characterisation of these systems focalises mainly on the transfer of pollutants and microbial ... [more ▼]

In Belgium, most drinking water is provided by calcareous karst aquifers. Chemical and microbiological characterisation of these systems focalises mainly on the transfer of pollutants and microbial contaminants, major sources of sanitary risks. These studies are generally based on bacterial cultures, representing however only 1% of bacterial species present in the environment. Molecular techniques allow the study of the global microbial diversity of an environment, as they are based on direct ADN extractions, without previous culturing steps. The objective of this research was the study of the microbial diversity in the ‘St Anne’ cave, Belgium. Chemical composition of the water, cultivable bacteria and the diversity of ammonia-oxydizing bacteria (AOB) were studied in waters and sediments of the ‘Chawresse’ (underground river in St Anne), on the cave’s wall and in soils aboveground. Bacterial counts revealed that most cultivable bacteria were associated with suspended particles and that their numbers decreased underground. Molecular analyses revealed the presence of AOB in the karst system. AOB are responsible for the first, acidifying step of the nitrification process. Further studies will specify and quantify their activity in this karst system. [less ▲]

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See detailMicrobiological and chemical study of « Tiéré », senegalese millet fermented food.
Leite, N.; Diop, M.; Tine, E. et al

Poster (1999, July)

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See detailMicrobiological and ecological responses to global environmental changes in polar regions (MERGE): An IPY core coordinating project
Naganuma, Takeshi; Wilmotte, Annick ULg

in Polar Sciences (2009), 3

An integrated program, ‘‘Microbiological and ecological responses to global environmental changes in polar regions’’ (MERGE), was proposed in the International Polar Year (IPY) 2007e2008 and endorsed by ... [more ▼]

An integrated program, ‘‘Microbiological and ecological responses to global environmental changes in polar regions’’ (MERGE), was proposed in the International Polar Year (IPY) 2007e2008 and endorsed by the IPY committee as a coordinating proposal. MERGE hosts original proposals to the IPYand facilitates their funding. MERGE selected three key questions to produce scientific achievements. Prokaryotic and eukaryotic organisms in terrestrial, lacustrine, and supraglacial habitats were targeted according to diversity and biogeography; food webs and ecosystem evolution; and linkages between biological, chemical, and physical processes in the supraglacial biome. [less ▲]

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See detailMicrobiological and physico-chemical characteristic of Rwandese traditional beer «Ikigage»
Lyumugabe, F.; Kamaliza, C.; Bajyana, E. et al

in African Journal of Biotechnology (2010), 9(27), 4241-4246

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See detailMicrobiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets
Kpoclou, Euloge Y.; Anihouvi, Victor B.; Azokpota, Paulin et al

in Food and Public Health (2013), 3(6), 277-283

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were ... [more ▼]

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were evaluated for safety assessment using standard methods. Regarding the microbiological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit of 106 UFC/g for Aerobic Mesophilic Bacteria and 104 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aromatic hydrocarbon (PAHs) were detected in the samples examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg-1 and 490 μg kg-1respectively) exceeding the European maximal limit (5.0 μg kg-1 and 30 μg kg-1). This study showed that smoked shrimps may be generally safe from a microbiological point of view, but they constitute a large source of exposure to possible carcinogenic PAHs. [less ▲]

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See detailMicrobiological and physicochemical characteristics of Rwandese traditional beer "ikigage"
Lyumugabe Loshima, François ULg

in African Journal of Biotechnology (2010), 9(27),

Samples of traditional sorghum beer Ikigage was collected in the southern province of Rwanda and analyzed for microbiological and physico-chemical contents. Ikigage contained total aerobic mesophilic ... [more ▼]

Samples of traditional sorghum beer Ikigage was collected in the southern province of Rwanda and analyzed for microbiological and physico-chemical contents. Ikigage contained total aerobic mesophilic bacteria (33.55 x 106 cfu/ml), yeast (10.15 x 106 cfu/ml), lactic acid bacteria (35.35 x 104 cfu/ml), moulds (4.12 x 104 cfu/ml), E. coli (21.90 x 103 cfu/ml), fecal streptococci (22.50 x 103 cfu/ml), Staphylococcus aureus (16.02 x 103 cfu/ml), total coliform (32.30 x 103 cfu/ml), ethanol, soluble protein, reducing sugars, total acidity, pH and Brix were 2.2% (v/v), 9.2 g/l, 2.3, 1.7%, 3.9 and 11.5 bx, respectively. The yeast was identified by API 20 C test and confirmed by PCR-Sequencing of ITS-5.8S region of rDNA. Seventy yeasts isolated in the samples were found to belong to either Saccharomyces cerevisae, Candida inconspicua, Issatchenkia orientalis, Candida magnolia and Candida humilis. Lactic acid bacteria were identified using the API 50 CHL system. Ten different isolates of lactic acid bacteria belonged exclusively to the genus Lactobacillus: Lactobacillus fermentum, Lactobacillus buchneri, and Lactobacillus sp. The micro-organisms of fecal origin are from the water and the operations postfermentation process. The presence of potential pathogens emphasizes the importance of developing starter cultures with GRAS status for commercialization of ikigage. [less ▲]

Detailed reference viewed: 183 (1 ULg)
See detailMicrobiological control of apple postharvest diseases: a case of study
Jijakli, Haissam ULg; Lepoivre, Philippe ULg; Grevesse, C.

in revista corpoica (1998), 2

Detailed reference viewed: 10 (0 ULg)
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See detailMicrobiological control on the cycling of Fe and its isotopes in Antarctic sea ice
Schoemann, V.; de Jong, J.; Lannuzel, D. et al

Poster (2008, July)

Detailed reference viewed: 19 (0 ULg)
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See detailMicrobiological diagnosis of infectious keratitis
MELIN, Pierrette ULg

Conference (2013, March 16)

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See detailMicrobiological quality of surface water treated with Moringa oleifera seeds or cakes during the storage : case study of water reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso.
Kabore, Aminata; Savadogo, Boubacar; Otoidobiga, Harmonie C. et al

in Journal of Water Resource and Protection (2015), 7

Water purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic microorganisms. However, it is important to define the optimum conditions ... [more ▼]

Water purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic microorganisms. However, it is important to define the optimum conditions of storage to preserve the treated water quality. The study aims to investigate microbial quality of water treated with Moringa oleifera seeds or cake coagulants inrelation to the storage temperature and shelf life in order to define the optimum conditions of storage. A total of 45 water samples from 3 water reservoirs of Loumbila, Ziga and Ouaga 3 dams were collected in sterile glass bottles and treated in triplicate with Moringa oleifera seeds or defatted cakes coagulants. Treated water samples obtained at optimum conditions were stored at room temperature (25°C - 30°C) and at 4°C. Fecal bacteria pollution indicators (Escherichia coli, fecal coliforms and fecal streptococcus) and parasites were monitored every 24 hours during three (3) days abased on laboratory standard methods. Data were analyzed using the Student's t-test and XLSTAT 7.5.2 statiscal software. From the results obtained, bacterial indicators increased significantly with storage temperature (p < 0.0001) and shelf life (p < 0.0001). However, for all water samples bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds (p < 0.0001). For water samples treated with Moringa oleifera seeds and stored at room temperature, bacterial increase after 72 hours was 57 - 80, 42 - 50 and 22 - 47 CFU/100 ml for fecal coliforms, E. coli and fecal streptococcus, respectively. With Moringa oleifera cake's treatment, the increase was 63 - 104, 57 - 82 and 28 - 52 for the same indicators, respectively. Bacterial growth was also more important at room temperature than at 4°C. Thus, microbiological quality of water treated with Moringa oleifera seeds was better than cakes whatever storage temperature and shelf life. Overall, water treated with Moringa oleifera seeds should be stored at low temperature and consumed within 24 hours. [less ▲]

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See detailMicrobiological safety and quality aspects of the short supply chain: SWOT analysis of the Belgian case study
Verraes, Claire; Uyttendaele, Mieke; Clinquart, Antoine ULg et al

in British Food Journal (2015), 117(9), 2250-2264

Purpose – In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary ... [more ▼]

Purpose – In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary products are locally processed and sold directly by the producer to the consumer. The short supply chain has different microbiological quality and safety aspects in comparison with the conventional chain. The purpose of this paper is to evaluate these aspects. Design/methodology/approach – The methodology consists of analyzing the available scientific literature and results of microbiological analyses on foods from the short supply chain. Findings – The main findings were that Listeria monocytogenes was frequently detected (15 percent) in sampled raw dairy products whereas Salmonella was not isolated in 1,023 samples. Human pathogenic vero (cyto) toxin-producing Escherichia coli and Campylobacter spp. are potential hazards, in particular for products that are not thermally treated. Data with regard to E. coli counts showed a greater variability in products from the short supply chain compared to the conventional chain. Research limitations/implications – The paper discusses strengths and weaknesses with impact on microbial quality and safety in operation of food safety management in the short supply chain vs the conventional chain. Originality/value – This is the first paper that assesses the risks from the short supply chain vs the conventional chain and that makes recommendations for operators in the short supply chain [less ▲]

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See detailMicrobiological state of the art of walloon farm raw milk butter (2006 – 2009).
Godrie, Thérèse ULg; Di Tanna, Sybille ULg; Helleputte, Murielle ULg et al

in Fourteenth conference on food microbiology (2009, June)

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification ... [more ▼]

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification activities. In this context, Agricultural University of Gembloux, Department of Food Technology and “Centre d’Expertise pour la Qualité” have ensured and are ensuring autocontrol system implementation based on the HACCP principles, together with the application of good hygiene practice. In this context, microbiological analyses on farm raw milk butter have been performed. Results collected during the period from September 2006 to April 2009 are presented below. [less ▲]

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See detailMicrobiological zoonotic emerging risks, transmitted between livestock animals and humans (2007-2015)
Filippitzi, ME; Goumperis, T; Robinson, T et al

in Transboundary and emerging diseases (in press)

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See detailLa microbiologie prévisionnelle : un nouvel outil de maîtrise de la qualité microbiologique des denrées alimentaires
Delhalle, Laurent ULg; Clinquart, Antoine ULg; Daube, Georges ULg

in Food Science and Law (2010), 2

Les nouveaux outils de microbiologie prévisionnelle permettent de mieux comprendre et de maîtriser le comportement des micro-organismes dans la chaîne alimentaire. La législation européenne récente, dont ... [more ▼]

Les nouveaux outils de microbiologie prévisionnelle permettent de mieux comprendre et de maîtriser le comportement des micro-organismes dans la chaîne alimentaire. La législation européenne récente, dont le but est garantir un niveau élevé de sécurité sanitaire des aliments proposés au consommateur, mentionne cette méthodologie comme outil de référence. Les autorités en charge de la gestion de la santé publique et les industriels ont maintenant à leur disposition des outils leur permettant de comprendre les flux de contamination dans la chaîne alimentaire, de fixer une date limite de consommation, d’optimaliser les processus de transformation et de conservation, et de proposer des aliments sûrs aux consommateurs. Cette discipline offre la possibilité, à travers ses modèles et ses concepts, d’exploiter des données issues d’expérimentations réalisées au laboratoire ou en production et de les convertir en applications qui permettent d’évaluer la stabilité et la sécurité d’une denrée alimentaire. [less ▲]

Detailed reference viewed: 18 (7 ULg)