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See detailMicrobiological control of apple postharvest diseases: a case of study
Jijakli, Haissam ULg; Lepoivre, Philippe ULg; Grevesse, C.

in revista corpoica (1998), 2

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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)

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See detailMicrobiological diagnosis of infectious keratitis
MELIN, Pierrette ULg

Conference (2013, March 16)

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See detailMicrobiological load of edible insects found in Belgium
Caparros Megido, Rudy ULg; Desmedt, Sandrine; Blecker, Christophe ULg et al

in Insects (2017)

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are ... [more ▼]

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are sourcing fresh insects from fishing stores or towards traditional markets to find exotic insects that are illegal and not sanitarily controlled. From this perspective, this study aims to characterize the microbial load of edible insects found in Belgium (i.e., fresh mealworms and house crickets from European farms and smoked termites and caterpillars from a traditional Congolese market) and to evaluate the efficiency of different processing methods (blanching for all species and freeze-drying and sterilization for European species) in reducing microorganism counts. All untreated insect samples had a total aerobic count higher than the limit for fresh minced meat (6.7 log cfu/g). Nevertheless, a species-dependent blanching step has led to a reduction of the total aerobic count under this limit, except for one caterpillar species. Freeze-drying and sterilization treatments on European species were also effective in reducing the total aerobic count. Yeast and mold counts for untreated insects were above the Good Manufacturing Practice limits for raw meat, but all treatments attained a reduction of these microorganisms under this limit. These results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step) before consumption. Therefore, blanching timing for each studied insect species is proposed and discussed. [less ▲]

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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 risks and benefits of the consumption of raw milk and the effect of heat treatment
Verraes, Claire; Cardoen, S.; Claeys, W. et al

Conference (2014, September 01)

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See detailMicrobiological risks of the consumption of raw milk and raw milk dairy products
Verraes, C.; Claeys, W.; Cardoen, S. et al

Poster (2015, October)

The Scientific Committee of the Belgian FASFC has published several opinions where the objective was to assess the risks and benefits of the consumption of raw milk and raw dairy products (from multiple ... [more ▼]

The Scientific Committee of the Belgian FASFC has published several opinions where the objective was to assess the risks and benefits of the consumption of raw milk and raw dairy products (from multiple species), based on an elaborate literature study and expert opinion. Raw milk In Belgium, the most relevant microbiological hazards related to the consumption of raw cow, sheep and goat milk are Campylobacter, Salmonella and human pathogenic verocytotoxin producing E. coli (VTEC). Raw donkey and horse milk generally has a high microbial quality. A risk assessment at an European level identified the same hazards and included also Brucella spp. in sheep milk, Mycobacterium bovis in cow milk and tick-borne encephalitis virus in milk from several species. As potential emerging hazards, Coxiella burnetii and Mycobacterium avium subsp. paratuberculosis (MAP) were identified. Raw dairy products In Belgium, the risks of raw dairy products (especially (semi-)soft cheeses) are mainly linked to Listeria monocytogenes, VTEC, Staphylococcus aureus, Salmonella and Campylobacter. Dairy products from cows with subclinical mastitis may contain high numbers of L. monocytogenes and S. aureus. L. monocytogenes, VTEC and S. aureus have been identified as microbiological hazards in raw milk butter and cream albeit to a lesser extent because of a reduced growth potential of these pathogens compared to cheese. In endemic areas in Belgium or abroad, raw dairy products may also be contaminated with Brucella spp., Mycobacterium bovis, the tick-borne encephalitis virus, C. burnetii and MAP. Based on the health threat due to the possible presence of human pathogens, it is stated that heat treatment of milk before consumption and dairy production is important to insure the safety of such products. Concerning so-called beneficial (nutritional and health) effects attributed to raw milk consumption, it was concluded that there is no scientific evidence that, with the exception of an altered organoleptic profile, heating raw milk would substantially change its nutritional value or other hypothesized benefits. The benefits of probiotic and lactic acid bacteria are not relevant due to low numbers encountered in raw milk. [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 ▲]

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See detailMicrobiologische risico's in verbans met voeding
Daube, Georges ULg

in Institut Danone (Ed.) Boesdselveliligheid : een wetenschapelijke benadering (2003)

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See detailThe microbiome from the Lyme disease principal reservoir host in southern Quebec (Peromyscus leucopus)
André, Adrien ULg; Mouton, Alice ULg; Millien, Virginie et al

Poster (2015, June 25)

The emergence of the Lyme disease in Southern Quebec appears directly linked to the recent arrival in the region of the rodent Peromyscus leucopus. Indeed, this species is considered to be the principal ... [more ▼]

The emergence of the Lyme disease in Southern Quebec appears directly linked to the recent arrival in the region of the rodent Peromyscus leucopus. Indeed, this species is considered to be the principal reservoir of the bacteria Borrelia Burgdorferei, responsible of the Lyme disease and the recent climatic warming has allowed the mice to colonize higher latitude territories. Other factors, like the regulation made by pathogens might as well play an important role in the dynamic of expansion of P. leucopus. In our project, we sampled several populations of P. leucopus from the North American border, where the species is thought to be present for 30 years, to the most recently colonized zones, situated approximatively 150km inside of the Quebec province. A characterisation of their microbiome was then performed from their liver, spleen and lungs. Our objectives are threefold: First, we settled a protocol based on NGS methods for the detection of Borrelia Burgdorferei in micro-mammal internal organs. Second, we plan to identify the Borreliosis infection zones and to study their spatio-temporal evolution. Third, we aim to test which of the central-marginal hypothesis or the enemy release hypothesis is best describing the scenario presently happening in southern Quebec concerning the distribution’s expansion of P. leucopus. These information will be of great interest to understand the dynamic of emergence of the Borreliosis and to predict the current and future distribution of this disease in order to inform the Canadian health authorities. [less ▲]

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See detailMICROBIOMED: Planar optic chip manufacturing and read-out
Fleury-Frenette, Karl ULg; Hastanin, Juriy ULg; Lenaerts, Cedric ULg et al

Poster (2014, September 11)

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See detailLa microbiopsie musculaire : un nouvel outil pour le suivi sportif et la détection précoce des dysfonctions musculaires
Votion, Dominique ULg; Fraipont, Audrey ULg; Robert, Céline et al

in 36ème Journée de la Recherche Equine (2010)

The objective of this study was to confirm the practical value of high-resolution respirometry (HRR) applied to biopsies to determine, in horses, the level of training, their athletic ability and for the ... [more ▼]

The objective of this study was to confirm the practical value of high-resolution respirometry (HRR) applied to biopsies to determine, in horses, the level of training, their athletic ability and for the early detection of muscular dysfunction. Materials and methods – The muscle mitochondrial respiration was determined by HRR in 20 endurance horses and 10 trotters sampled at the triceps brachii at different stages of their training. Results – Training increases mitochondrial respiration, in addition, the best performers had the highest rate of respiration. A trotter had abnormally low levels of muscle mitochondrial respiration for its level of training. This horse has presented several episodes of rhabdomyolysis during its racing season. Discussion – The biopsy is easily achievable by the attending veterinarian. This study shows that the athletic ability of horses is closely linked to respiratory muscle function, and suggests the value of HRR for performance prediction. In addition, the RHR has the ability to demonstrate mitochondrial dysfunction potentially responsible for exercise-induced rhabdomyolysis. [less ▲]

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See detailMicrobiopsies mammaires sous échographie
COLIN, Claude; LIFRANGE, Eric ULg

in Le Sein (1994), 4

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See detailMicrobiota characterization of a protected designation of origin Belgian cheese: Herve cheese, using metagenomic analysis.
Delcenserie, Véronique ULg; Taminiau, Bernard ULg; Delhalle, Laurent ULg et al

in Journal of Dairy Science (2014), 97

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or ... [more ▼]

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclettetype cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota. Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present in the pasteurized milk cheeses. However, this specific microbiota represented a low proportion of the cheese microbiota. This study demonstrated that Herve cheese microbiota is rich and that pasteurized milk cheeses are microbiologically very close to raw milk cheeses, probably due to the similar manufacturing process. The characterization of the microbiota of this particular protected designation of origin cheese was useful in enabling us to gain a better knowledge of the bacteria responsible for the character of this cheese. [less ▲]

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