L Delhalle

Summary

Country: Belgium

Publications

  1. doi request reprint Retrospective analysis of a listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools
    L Delhalle
    Faculty of Veterinary Medicine, Department of Food Science, University of Liege, Sart Tilman, B43bis, 4000 Liege, Belgium
    J Food Prot 75:2122-35. 2012
  2. ncbi request reprint Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses
    L Delhalle
    Food Science Department, Microbiology Section, Faculty of Veterinary Medicine, University of Liege, Sart Tilman, B43bis, 4000 Liege, Belgium
    J Food Prot 71:1320-9. 2008
  3. doi request reprint Salmonella surveillance and control at post-harvest in the Belgian pork meat chain
    L Delhalle
    University of Liege, Faculty of Veterinary Medicine, Food Science Department Microbiology Section, Sart Tilman, Bld du Rectorat, B43bis, 4000 Liege, Belgium
    Food Microbiol 26:265-71. 2009
  4. ncbi request reprint Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium
    L Delhalle
    University of Liege, Faculty of Veterinary Medicine, Food Science Department Microbiology Section, Sart Tilman, B43bis, 4000 Liege, Belgium
    J Food Prot 72:2252-63. 2009

Detail Information

Publications4

  1. doi request reprint Retrospective analysis of a listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools
    L Delhalle
    Faculty of Veterinary Medicine, Department of Food Science, University of Liege, Sart Tilman, B43bis, 4000 Liege, Belgium
    J Food Prot 75:2122-35. 2012
    ..Thus, by using quantitative microbial risk assessment tools, this study provides reliable information to identify and control critical steps in a local production chain of cheese made from raw goat's milk...
  2. ncbi request reprint Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses
    L Delhalle
    Food Science Department, Microbiology Section, Faculty of Veterinary Medicine, University of Liege, Sart Tilman, B43bis, 4000 Liege, Belgium
    J Food Prot 71:1320-9. 2008
    ..coli in the multivariate mixed linear model. The monitoring of critical points, slaughterhouse equipment, good slaughtering practices, and effective washing and disinfection are the keys to obtaining good microbiological results...
  3. doi request reprint Salmonella surveillance and control at post-harvest in the Belgian pork meat chain
    L Delhalle
    University of Liege, Faculty of Veterinary Medicine, Food Science Department Microbiology Section, Sart Tilman, Bld du Rectorat, B43bis, 4000 Liege, Belgium
    Food Microbiol 26:265-71. 2009
    ..21+/-0.50 to 1.23+/-0.89 log CFU/g and from 1.33+/-0.58 to 2.78+/-0.43 log CFU/g, respectively. The results showed that faecal contamination still needs to be reduced, especially in specific individual plants...
  4. ncbi request reprint Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium
    L Delhalle
    University of Liege, Faculty of Veterinary Medicine, Food Science Department Microbiology Section, Sart Tilman, B43bis, 4000 Liege, Belgium
    J Food Prot 72:2252-63. 2009
    ..The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities...