Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

Simbarashe Samapundo, Ruth Climat, Ramize Xhaferi, +1

Food Control

Food MarketingFood SystemsFood DistributionFood ControlStreet Food Vendors +9

Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam

Simbarashe Samapundo, Tu Nguyen Thanh, Ramize Xhaferi, +1

Food Control

Food MarketingFood QualityFood SystemsFood DistributionFood Control +10

Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

Simbarashe Samapundo, Marc Heyndrickx, Ramize Xhaferi, +1

International Journal of Food Microbiology

Microbial ToxinBacteriologyFood ProductsFood MicrobiologyMicrobiology +6

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Ilse Van Bree, Jan Baetens, Simbarashe Samapundo, +7

Food Chemistry

Shelf LifeEngineeringBiochemistryBioanalysisPhysiology +11

The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

Simbarashe Samapundo, Marc Heyndrickx, Ramize Xhaferi, +2

International Journal of Food Microbiology

Artificial MediaMicrobial ContaminationFood SpoilageFood MicrobiologyFood Engineering +7

Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

An Vermeulen, C L Marvig, Jeff Daelman, +3

Food Microbiology

Food ChemistryWater ActivityEngineeringFood FermentationBiochemical Engineering +8

Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

María Sánchez Mainar, Ramize Xhaferi, Simbarashe Samapundo, +2

Food Control

Meat PackagingFood FermentationMicrobial ContaminationBiotechnologyAntimicrobial Resistance +6

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Simbarashe Samapundo, Jerry Ampofo‐Asiama, Tom Anthierens, +7

International Journal of Food Microbiology

Food FermentationLactobacillus SakeiBiochemical EngineeringNacl ReductionFood Microbiology +9

Validated Empirical Models Describing the Combined Effect of Water Activity and pH on the Heat Resistance of Spores of a Psychrotolerant Bacillus cereus Strain in Broth and Béchamel Sauce

Simbarashe Samapundo, Marc Heyndrickx, Ramize Xhaferi, +1

Journal of Food Protection

Water ActivityEngineeringMicrobial ContaminationHeat ResistanceFood Microbiology +7

Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium

Simbarashe Samapundo, Frank Devlieghere, Ramize Xhaferi, +1

Food Microbiology

BiologyVarious RepfedsSpore BiologyFungal DiversitySlime Mould +5