Validation of EN ISO method 15216 - Part 1 – Quantification of hepatitis A virus and norovirus in food matrices

Autor: Joanna Ollivier, Gwenola Hardouin, P.H. in’t Veld, Sophie Butot, Alexandre Leclercq, Bertrand Lombard, S.A. Rutjes, James A. Lowther, Albert Bosch, D. Mäde

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, 2019, 288, pp.82-90. ⟨10.1016/j.ijfoodmicro.2017.11.014⟩
International Journal of Food Microbiology, Elsevier, 2019, 288, pp.82-90. ⟨10.1016/j.ijfoodmicro.2017.11.014⟩
International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2019-01, Vol. 288, P. 82-90

International audience; Hepatitis A virus (HAV) and norovirus are important agents of food-borne human viral illness, with common vehicles including bivalve molluscan shellfish, soft fruit and various vegetables. Outbreaks of viral illness due to con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::504eaff50e7aaed82f72e92bb9a1c57b
https://hal-pasteur.archives-ouvertes.fr/pasteur-02565140/document

Validation of EN ISO standard methods 6888 Part 1 and Part 2: 1999—Enumeration of coagulase-positive staphylococci in foods

Autor: P.H. in’t Veld, M.L. De Buyser, Bertrand Lombard, C Lahellec, S.M. Schulten, S L Scotter, P Rollier

Publikováno v: International Journal of Food Microbiology. 83:185-194

The methods of European and International Organisations for Standardization for the enumeration of coagulase-positive staphylococci (CPS, Staphylococcus aureus and other species) described in EN ISO 6888 Part 1 and Part 2: 1999 were validated by orde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::339a8e0f76147fffa42e608dc669b927
https://doi.org/10.1016/s0168-1605(02)00371-9

The use of reference materials in quality assurance programmes in food microbiology laboratories

Autor: P.H. in’t Veld

Publikováno v: International Journal of Food Microbiology. 45:35-41

Nine different reference materials (RMs) for use in food and water microbiology have been developed with the support of the European Commission (EC). The production process of RMs is based on spray drying bacteria suspended in milk. The highly contam

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a00cbe1b51c717ffaf873cc46c258ba
https://doi.org/10.1016/s0168-1605(98)00145-7

Resistance of bacterial strains to dry conditions: use of anhydrous silica gel in a desiccation model system

Autor: P.H. in't Veld, J. Krämer, S. Notermans, Birgit Janning

Publikováno v: Journal of Applied Bacteriology. 77:319-324

The viability of 18 bacterial strains desiccated on anhydrous silica gel and stored at a temperature of 22 degrees C for at least 3 months was determined. According to their stability in the dried state, these strains could be classified into three t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::463b34974ee3db15bba181731501609b
https://doi.org/10.1111/j.1365-2672.1994.tb03080.x

Reference materials and certified reference materials for water and food microbiology

Autor: P.H. in't Veld, B. Griepink, Mooijman Ka, E. A. Maier, Arie H. Havelaar

Publikováno v: Fresenius' Journal of Analytical Chemistry. 345:140-143

The concept of Certified Reference Materials (CRMs) for the verification of the accuracy of analytical methods and the traceability of the results to a CRM, is well accepted in chemistry. The use of Reference Materials (RMs) for intra-laboratory qual

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::260c6c59d39afcd52b1da9bef9d33e6b
https://doi.org/10.1007/bf00322574