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Wim Geeraerts
Vrije Universiteit Brussel
5Publications
2H-index
8Citations
Publications 5
Newest
Abstract Cooked pork products, i.e. , sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by (GTG) 5 -PCR fingerprinting of genomic DNA of selected is...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Last.Simon Van Kerrebroeck (Vrije Universiteit Brussel)H-Index: 6
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Abstract Cooked poultry products are nutritious and economically valuable products that are at risk of bacterial spoilage, which can be postponed by cooling and modified-atmosphere-packaging (MAP). In this study, a cooked chicken product was stored at three different temperature ranges (4–6 °C, 7–9 °C, and 11–13 °C) and volatile production was measured over time using selected ion flow tube-mass spectrometry (SIFT-MS). The identities of the volatiles formed were confirmed by headspace solid-phas...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
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Abstract Although equine meats and their derived smoked or fermented products are popular in some regions of the world, they only form a minor fraction of the global meat consumption. The latter may explain why their associated bacterial communities have not received much attention. In the present study, 69 different samples of equine meats and meat products were investigated. The samples consisted of raw meat from horses (17 samples) and zebra (7), as well as non-fermented but smoked (24) and f...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Vasileios Pothakos (Vrije Universiteit Brussel)H-Index: 4
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
view all 4 authors...
Abstract Sliced cooked poultry products are susceptible to bacterial spoilage, notwithstanding their storage under modified-atmosphere packaging (MAP) in the cold chain. Although the prevailing bacterial communities are known to be mostly consisting of lactic acid bacteria (LAB), more information is needed about the potential variation in species diversity within national markets. In the present study, a total of 42 different samples of sliced cooked poultry products were collected in the Belgia...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Vasileios Pothakos (Vrije Universiteit Brussel)H-Index: 4
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
view all 4 authors...
Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to m...
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