IMIS | Flanders Marine Institute
 

Flanders Marine Institute

Platform for marine research

IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ] Printer-friendly version

Laboratorium voor Levensmiddelenmicrobiologie en -conservering (UGent-LFMFP)
www.foodscience.ugent.be/LFMFP
www.foodscience.ugent.be/LFMFP/Staff

Info  Persons | Publications | Projects 
English name: Laboratory of Food Microbiology and Food Preservation
Parent institute: Universiteit Gent; Faculteit Bio-ingenieurswetenschappen; Vakgroep Voedselveiligheid en Voedselkwaliteit (UGent), more

Thesaurus terms (10) : Fish food organisms; Fish handling; Food; Food processing; Microbiology; Norovirus; Packaging fishery products; Quality assurance; Risk analysis; Spoilage (fish)
Taxonomic term : Listeria monocytogenes
Address:
Coupure Links 653
9000 Gent
Belgium

Tel.: +32-(0)9-264 61 77
Fax: +32-(0)9-225 55 10
 
Type: Scientific

Persons (21)  Top | Publications | Projects 

Abstract:
The laboratory of Food Microbiology and Food Preservation (LFMFP) of Ghent University was founded around 1980. The expertise of the laboratory has gradually expanded since its establishment due to an increasing awareness of the research discipline. The food crises in Belgium and Europe increased the awareness and appreciation of food safety.

The laboratory focuses on studying microbial behaviour in food products during harvesting/slaughtering, fabrication, storage, distribution and preparation. Two essential areas of research are: predictive microbiology and microbial analysis. The group also performs research on mild preservation and decontamination techniques in order to prolong the preservation and to increase the microbial safety of food products. Microbial food safety is a key research theme of the laboratory, with an emphasis on viruses, in for example fish and fishery products. Quality assurance systems are implemented and analysed to ensure microbial food safety and quantitative data are collected for exposure assessment to enable more accurate microbial risk evaluation.

As a consequence of the economic interests, special attention is paid to the mechanisms of microbial decay of food products, such as fish and fishery products.

The marine research of this group focuses on:
- Development of preservation strategies for fish and fishery products;
- Packaging of fish and fishery products;
- Development of intelligent packaging for the indication of decay of packed fish and fishery products;
- Microbial ecology of fishery products (shrimps, cod, etc.);
- Methods to assess the microbial risks in fish and fishery products;
- Viruses in ready-made food, such as shellfish;
- Pangasius processing.

In the future, the laboratory will focus on the further development of certain aspects regarding microbial food safety (detection of food pathogens and viruses), predictive microbiology (quantitative insights into the microbial behaviour of food products) and minimal preservation (new decontamination methods and microbial aspects of food packaging). The group maintains an intense collaboration with the food industry and politics due to the integration of an accredited laboratory (with up-to-date infrastructure) into the laboratory of Food Microbiology and Food Preservation. The laboratory is active within several consortia, such as Food2know, Pack4food and the UGent Aquaculture R&D Consortium.

Publications (15)  Top | Persons | Projects 
    ( 11 peer reviewed ) split up filter
  • Peer reviewed article Loan, H.; Devlieghere, F.; Van Hoeke, C.; De Meulenaer, B. (2015). 3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite. Food Res. Int. 69: 164-169. dx.doi.org/10.1016/j.foodres.2014.12.024, more
  • Peer reviewed article Li, D.; Stals, A.; Tang, J; Uyttendaele, M. (2014). Detection of Noroviruses in shellfish and semiprocessed fishery products from a Belgian seafood company. J. Food Prot. 77(8): 1342-1347. dx.doi.org/10.4315/0362-028X.JFP-14-016, more
  • Peer reviewed article Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2013). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 ° C. Food Microbiol. 36(2): 123-134. dx.doi.org/10.1016/j.fm.2013.04.009, more
  • Peer reviewed article Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2013). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage. Intern. J. Food Microbiol. 166(3): 487-493. dx.doi.org/10.1016/j.ijfoodmicro.2013.08.013, more
  • Peer reviewed article Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F. (2012). Effect of O2 - CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). Intern. J. Food Microbiol. 160(1): 65-75. dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018, more
  • Peer reviewed article Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2011). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol. 28(6): 1162-1169. dx.doi.org/10.1016/j.fm.2011.03.009, more
  • Peer reviewed article Stals, A.; Baert, L.; De Keuckelaere, A.; Van Coillie, E.; Uyttendaele, M. (2011). Evaluation of a norovirus detection methodology for ready-to-eat foods. Intern. J. Food Microbiol. 145(2-3): 420-425. hdl.handle.net/10.1016/j.ijfoodmicro.2011.01.013, more
  • Peer reviewed article Vermeulen, A.; Devlieghere, F.; De Loy-Hendrickx, A.; Uyttendaele, M. (2011). Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon. Intern. J. Food Microbiol. 145(1): 176-185. hdl.handle.net/10.1016/j.ijfoodmicro.2010.12.008, more
  • Peer reviewed article Noseda, B.; Ragaert, P.; Pauwels, D.; Anthierens, T.; Van Langenhove, H.; Dewulf, J.; Devlieghere, F. (2010). Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua). J. Agric. Food Chem. 58(9): 5213-5219. hdl.handle.net/10.1021/jf904129j, more
  • Peer reviewed article Noseda, B.; Dewulf, J.; Goethals, J.; Ragaert, P.; Van Bree, I.; Pauwels, D.; Van Langenhove, H.; Devlieghere, F. (2010). Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic Gray Shrimp (Crangon crangon): volatile bases in MAP fishery products. J. Agric. Food Chem. 58(22): 11864-11869. hdl.handle.net/10.1021/jf1025218, more
  • Peer reviewed article Uyttendaele, M.; Busschaert, P.; Valero, A.; Geeraerd, A.H.; Vermeulen, A.; Jacxsens, L.; Goh, K.K.; De Loy, A.; Van Impe, J.F.; Devlieghere, F. (2009). Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. Intern. J. Food Microbiol. 133(1-2): 94-104. hdl.handle.net/10.1016/j.ijfoodmicro.2009.05.002, more
  • Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 29-47, more
  • Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°c, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 47-76, more
  • Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 76-92, more
  • Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). The spoilage microbiota of ray (Raja sp.) during ice storage under different conditions: Molecular identification and characterisation of the spoilage potential, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 93-118, more

Projects (5)  Top | Persons | Publications 
  • Food2know, more
  • Marine@Ugent: UGent Marine Sciences Center of Excellence, more
  • Pack4food, more
  • Transmissieroutes van Norovirussen, opduikende humane pathogenen aanwezig in de voedselketen, more
  • UGent Aquaculture R&D Consortium, more

All data in IMIS is subject to the VLIZ privacy policy Top | Persons | Publications | Projects