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Zhongjia Yu
Ghent University
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Published on Sep 1, 2019in Food Microbiology 4.09
Zhongjia Yu (UGent: Ghent University), Maria Francesca Peruzy2
Estimated H-index: 2
(UGent: Ghent University)
+ 2 AuthorsKurt Houf33
Estimated H-index: 33
(UGent: Ghent University)
Abstract Examination of the bacterial contamination on food products is still largely performed by standardized culture methods, though culture-independent methods are suggested as a more reliable approach. Knowledge of the diversity of bacteria isolated from food as well as the impact of the plate incubation conditions applied are still understudied. The impact of incubation at 7 °C and 30 °C on total aerobic bacterial count and diversity, and the performance of ISO methods generally applied in...
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