Frank Devlieghere

TL;DR: In this article, the combination of cinnamon essential oil (cinnamomum zeylanicum) and packaging methods was assessed in order to increase the shelf life of lean pork and salmon.

TL;DR: A better understanding of the spoilage potential of these microbes as well as the presumptive contribution of O2 in the spectrum of produced volatile organic compounds (VOCs) associated with poor organoleptic properties of food products is facilitated.

TL;DR: Evaluating the two approaches for challenge tests on cold smoked salmon, a typical risk product for L. monocytogenes, it was clear that product specific models, taking into account the interaction effects with background flora, performed the best.

TL;DR: To investigate the ability of surviving cells to resuscitate and grow in a food simulating environment, sub-lethal decontamination treatments were coupled with subsequent storage under sub-optimal growth conditions and data obtained reveal that the fraction of sub-lethally injured E. coli O157:H7 undergoes an additional inhibitory effect during the storage period under of sub,optimal conditions.

TL;DR: The present study confirms the spreading of psychrotrophic LAB in Belgian food processing environments leading to unexpected spoilage, corroborating their spoilage dynamics and prevalence in all kinds of packaged and refrigerated foodstuffs in Northern Europe.