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Journal of Food Protection|February 19, 2004
Effect of cooling on Clostridium perfringens in pea soupA E I de Jong, F M Rombouts, R R BeumerInternational Journal of Food Microbiology|November 6, 2004
Behavior of Clostridium perfringens at low temperaturesA E I de Jong, F M Rombouts, R R BeumerJournal of Food Protection|September 18, 2002
Optimizing sporulation of Clostridium perfringensA E I de Jong, R R Beumer, F M RomboutsJournal of Applied Microbiology|March 18, 2008
Cross-contamination in the kitchen: effect of hygiene measuresA E I de Jong, L Verhoeff-Bakkenes, M J Nauta, et al.Journal of Applied Microbiology|August 21, 2008
Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knivesE D van Asselt, A E I de Jong, R de Jonge, et al.Journal of Food Protection|June 5, 2008
Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit saladL Verhoeff-Bakkenes, R R Beumer, R de Jonge, et al.Journal of Microbiological Methods|July 5, 2003
Comparison of media for enumeration of Clostridium perfringens from foodsA E I de Jong, G P Eijhusen, E J F Brouwer-Post, et al.Pageof 1