Mieke Uyttendaele spends much of her time researching Microbiology, Food science, Food microbiology, Food safety and Contamination. Her Microbiology research is multidisciplinary, relying on both Campylobacter jejuni, Agar, Bacteria, Veterinary medicine and Virulence. Her work on Essential oil as part of general Food science research is frequently linked to Smoked fish, thereby connecting diverse disciplines of science.
Her Food microbiology study incorporates themes from Listeria monocytogenes, Tap water, Food contaminant and Food industry. Her work deals with themes such as Supply chain, Biotechnology, Risk analysis and Operations management, which intersect with Food safety. The various areas that she examines in her Contamination study include Eggshell, Indicator bacteria, Toxicology and Campylobacter.
Mieke Uyttendaele focuses on Food science, Microbiology, Food safety, Contamination and Listeria monocytogenes. Her Food science study combines topics in areas such as Food microbiology, Campylobacter and Salmonella. Her research integrates issues of Veterinary medicine and Broiler in her study of Campylobacter.
In her study, which falls under the umbrella issue of Microbiology, Enterotoxin is strongly linked to Bacillus cereus. Her Food safety study combines topics from a wide range of disciplines, such as Supply chain, Biotechnology, Risk analysis and Agricultural science. Her Contamination research focuses on subjects like Eggshell, which are linked to Penetration.
Food safety, Food science, Salmonella, Microbiology and Listeria monocytogenes are her primary areas of study. Her Food safety research includes elements of Supply chain and Biotechnology. Food science and Toxicology are frequently intertwined in her study.
The study incorporates disciplines such as Veterinary medicine, Enterococcus faecium and Enterobacteriaceae, Escherichia coli in addition to Salmonella. Her research in Microbiology intersects with topics in Campylobacter, Bacteria, Norovirus and Gene, Virulence. Her work is dedicated to discovering how Listeria monocytogenes, Shelf life are connected with Food spoilage and other disciplines.
Mieke Uyttendaele mainly investigates Food safety, Food science, Microbiology, Biotechnology and Salmonella. She combines subjects such as Environmental protection, Food contaminant, Food systems and Agricultural science with her study of Food safety. As part of her studies on Food science, Mieke Uyttendaele often connects relevant subjects like Scale.
The concepts of her Microbiology study are interwoven with issues in Contamination, Virus load, Campylobacter, Veterinary medicine and Agar. She has included themes like Water quality, Ready to eat, Risk ranking and Outbreak in her Biotechnology study. Her studies in Salmonella integrate themes in fields like Cooking methods, Chicken breast, Escherichia coli, Listeria monocytogenes and Poultry meat.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri
Cf Bagamboula;Mieke Uyttendaele;Johan Debevere.
Food Microbiology (2004)
Wageningen Academic Publishers
Mieke Uyttendaele;Frank Devlieghere;Roland Verhé.
Published in <b>2005</b> (2005)
Alternative microbial methods: An overview and selection criteria.
Vicky Jasson;Liesbeth Jacxsens;Pieternel Luning;Andreja Rajkovic.
Food Microbiology (2010)
Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis☆
K. De Reu;K. Grijspeerdt;W. Messens;M. Heyndrickx.
International Journal of Food Microbiology (2006)
Detection of Murine Norovirus 1 by Using Plaque Assay, Transfection Assay, and Real-Time Reverse Transcription-PCR before and after Heat Exposure
Leen Baert;Christiane E. Wobus;Els Van Coillie;Larissa B. Thackray.
Applied and Environmental Microbiology (2008)
Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market
Mieke Uyttendaele;P De Troy;Johan Debevere.
International Journal of Food Microbiology (1999)
Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market
Mieke Uyttendaele;P De Troy;Johan Debevere.
Journal of Food Protection (1999)
Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: characterization, production and bactericidal action of plantaricin UG1
G Enan;Aa Elessawy;Mieke Uyttendaele;Johan Debevere.
International Journal of Food Microbiology (1996)
Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables
Maria I. Gil;Maria V. Selma;Trevor Suslow;Liesbeth Jacxsens.
Critical Reviews in Food Science and Nutrition (2015)
Review: norovirus prevalence in Belgian, Canadian and French fresh produce: a threat to human health?
Leen Baert;K Mattison;F Loisy-Hamon;J Harlow.
International Journal of Food Microbiology (2011)
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