J. C. de Wit

发表

Modeling of Bacterial Growth with Shifts in Temperature

M. H. Zwietering, M. Zwietering, K. van 't Riet, 1994, Applied and environmental microbiology.

Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption.

M H Zwietering, M. Zwietering, S. Notermans, 1996, International journal of food microbiology.

Evaluation of Data Transformations and Validation of a Model for the Effect of Temperature on Bacterial Growth

M. H. Zwietering, M. Zwietering, K. van 't Riet, 1994, Applied and environmental microbiology.

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

F. Rombouts, J. C. de Wit, P. Houtsma, 1993, International journal of food microbiology.

Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature

M. Zwietering, J. C. de Wit, T. Wijtzes, 1995, Applied and environmental microbiology.

Modelling growth rates of Listeria innocua as a function of lactate concentration.

F. Rombouts, M. Zwietering, J. C. de Wit, 1994, International journal of food microbiology.

Inhibition of the growth of yeasts in fermented salads.

F. Rombouts, J. C. de Wit, B. Kusters, 1993, International journal of food microbiology.

Epidemiological studies on Salmonella in a certain area ("Walcheren Project"). IV. The incidence of Salmonella in the sewage system, in the faeces of man and pets as well as in shops, kitchens and lavatories in the village of Aagtekerke.

J. Oosterom, F. V. van Leusden, J. C. de Wit, 1980, Zentralblatt fur Bakteriologie. 1. Abt. Originale. A: Medizinische Mikrobiologie, Infektionskrankheiten und Parasitologie.

Cross-contamination during the preparation of frozen chickens in the kitchen

J. C. de Wit, E. Kampelmacher, G. Broekhuizen, 1979, Journal of Hygiene.

Minimum Inhibitory Concentration (MIC) of Sodium Lactate and Sodium Chloride for Spoilage Organisms and Pathogens at Different pH Values and Temperatures.

F. Rombouts, J. C. de Wit, P. Houtsma, 1996, Journal of food protection.

Some aspects of microbial contamination of hands of workers in food industries.

J. C. de Wit, J C de Wit, E H Kampelmacher, 1981, Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene.

Microbiological aspects of washing hands in slaughter-houses.

J. C. de Wit, E. Kampelmacher, 1982, Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene.

Faecal micro-organisms on the hands of carriers: Escherichia coli as model for Salmonella.

F. Rombouts, J. C. de Wit, 1992, Zentralblatt fur Hygiene und Umweltmedizin = International journal of hygiene and environmental medicine.

Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.

F. Rombouts, J. C. de Wit, B. Kusters, 1992, International journal of food microbiology.

An identification procedure for foodborne microbial hazards.

S J van Gerwen, M H Zwietering, M. Zwietering, 1997, International journal of food microbiology.

Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry.

S. Notermans, J. C. de Wit, E. Kampelmacher, 1979, Journal of food protection.

A Decision Support System for Prediction of the Microbial Spoilage in Foods.

Marcel H Zwietering, M. Zwietering, K. Riet, 1992, Journal of food protection.

Some aspects of bacterial contamination of hands of workers in food service establishments.

J. C. de Wit, J C de Wit, E H Kampelmacher, 1988, Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. Serie B, Umwelthygiene, Krankenhaushygiene, Arbeitshygiene, praventive Medizin.