{"instituterec":{"StatusID":1,"InsID":15088,"StandardName":"Laboratory of Food and Environmental Microbiology","OrigName":"Laboratory of Food and Environmental Microbiology","OrigNameLangCode":"en","OrigNameLangID":15,"Acronym":"UCL","HigherInsID":15087,"VlizCoreFlag":1,"AdrID":164941,"Line1":"2, Croix du sud / L07.05.12","Line2":"Bâtiment Kellner, Floor 1","Line3":"1348 Louvain-la-Neuve","Line4":null,"Phone":null,"GSM":null,"Email":null,"Lat":null,"Lon":null,"OrigNameLang":"English","OrigNameLangNL":"Engels","AbstractEnglish":"The laboratory of Food and Environmental Microbiology studies fish processing (preservation practices, processing methods) and the effects on physicochemical characteristics and safety of smoked fish products.","AbstractOtherLang":"Het laboratory of Food and Environmental Microbiology bestudeert de verwerking van vis (conserveringspraktijken, verwerkingsmethoden) en de effecten op de fysisch-chemische kenmerken en de veiligheid van gerookte visproducten.","AbstractLangCode":null,"AbstractLangID":null,"AbstractLang":null,"AbstractLangNL":null,"SuccessorOfInsID":null,"DateLastModified":{"date":"2024-06-04 01:34:19.073000","timezone_type":1,"timezone":"+00:00"},"PrevIns":null,"PrevAcro":null,"PublicFlag":1,"CheckedFlag":0,"ParID":4523,"InstituteType":"Scientific","EnvName":"Belgium","ISO3166":"BE","LevelName":null,"ND":"2022-09-28","UD":"2022-09-28","EncAddress":", 2, Croix du sud / L07.05.12, Bâtiment Kellner, Floor 1, 1348 Louvain-la-Neuve, Belgium"},"parent":{"PublicFlag":1,"InsID":15087,"OrigNameLangCode":"en","OrigNameLangID":15,"FullStandardName":"Université Catholique de Louvain; Applied Microbiology pole","FullOrigName":"Université Catholique de Louvain; Applied Microbiology pole","Acronym":"UCL"},"institutes":null,"references":[{"BRefID":365061,"RR":"<b>Latka, A.; Aertsen, A.; Boeckaerts, D.; Blasdel, B.; Ceyssens, P.-J.; Garcia-Pino, A.; Gillis, A.; Lavigne, R.; Lima-Mendez, G.; Matthijnssens, J.; Onsea, J.; Peeters, E.; Pirnay, J.-P.; Thiry, D.; Vandenheuvel, D.; Van Mechelen, E.; Venneman, J.; Verbeken, G.; Wagemans, J.; Briers, Y.</b> (2023). Foundation of the Belgian Society for Viruses of Microbes and meeting report of its inaugural symposium. <i>Viruses 15(5)</i>: 1213. <a href=\"https://dx.doi.org/10.3390/v15051213\" target=\"_blank\">https://dx.doi.org/10.3390/v15051213</a>","PeerRev":1},{"BRefID":353413,"RR":"<b>Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B.</b> (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. <i>J. Sci. Food Agric. 102(2)</i>: 851-861. <a href=\"https://dx.doi.org/10.1002/jsfa.11421\" target=\"_blank\">https://dx.doi.org/10.1002/jsfa.11421</a>","PeerRev":1},{"BRefID":354038,"RR":"<b>Afé, O.H.I.; Saegerman, C.; Kpoclou, Y.E.; Douny, C.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Hounhouigan, D.J.; Scippo, M.-L.</b> (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. <i>Food Control 126</i>: 108089. <a href=\"https://dx.doi.org/10.1016/j.foodcont.2021.108089\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodcont.2021.108089</a>","PeerRev":1},{"BRefID":353244,"RR":"<b>Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J.</b> (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. <i>Journal of Food Processing and Preservation 45(11)</i>: e15919. <a href=\"https://dx.doi.org/10.1111/jfpp.15919\" target=\"_blank\">https://dx.doi.org/10.1111/jfpp.15919</a>","PeerRev":1},{"BRefID":337761,"RR":"<b>Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. <i>Food Science & Nutrition 8(9)</i>: 4822-4830. <a href=\"https://hdl.handle.net/10.1002/fsn3.1763\" target=\"_blank\">https://hdl.handle.net/10.1002/fsn3.1763</a>","PeerRev":1},{"BRefID":337787,"RR":"<b>Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L.</b> (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: a systematic review. <i>Food Chem. Toxicol. 141</i>: 111372. <a href=\"https://hdl.handle.net/10.1016/j.fct.2020.111372\" target=\"_blank\">https://hdl.handle.net/10.1016/j.fct.2020.111372</a>","PeerRev":1},{"BRefID":337542,"RR":"<b>Duchatelet, L.; Moris, V.C.; Tomita, T.; Mahillon, J.; Sato, K.; Behets, C.; Mallefet, J.</b> (2020). The megamouth shark, <i>Megachasma pelagios</i>, is not a luminous species. <i>PLoS One 15(11)</i>: e0242196. <a href=\"https://hdl.handle.net/10.1371/journal.pone.0242196\" target=\"_blank\">https://hdl.handle.net/10.1371/journal.pone.0242196</a>","PeerRev":1},{"BRefID":354224,"RR":"<b>Assogba, M.F.; Anihouvi, D.G.H.; Afé, O.H.I.; Kpoclou, Y.E.; Mahillon, J.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.</b> (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. <i>Cogent Food & Agriculture 5(1)</i>: 1641255. <a href=\"https://dx.doi.org/10.1080/23311932.2019.1641255\" target=\"_blank\">https://dx.doi.org/10.1080/23311932.2019.1641255</a>","PeerRev":1},{"BRefID":312263,"RR":"<b>Duchatelet, L.; Delroisse, J.; Flammang, P.; Mahillon, J.; Mallefet, J.</b> (2019). <i>Etmopterus spinax</i>, the velvet belly lanternshark, does not use bacterial luminescence. <i>Acta Histochemica 121(4)</i>: 516-521. <a href=\"https://dx.doi.org/10.1016/j.acthis.2019.04.010\" target=\"_blank\">https://dx.doi.org/10.1016/j.acthis.2019.04.010</a>","PeerRev":1},{"BRefID":354222,"RR":"<b>Massih, M.A.; Planchon, V.; Pitchugina, E.; Mahillon, J.</b> (2019). Enumeration of lactic acid bacteria: lacuna and improvement areas highlighted by proficiency testing. <i>Accreditation and Quality Assurance 24(5)</i>: 381-385. <a href=\"https://dx.doi.org/10.1007/s00769-019-01391-x\" target=\"_blank\">https://dx.doi.org/10.1007/s00769-019-01391-x</a>","PeerRev":1},{"BRefID":246840,"RR":"<b>Henriet, O.; Fourmentin, J.; Delincé, B.; Mahillon, J.</b> (2014). Exploring the diversity of extremely halophilic archaea in food-grade salts. <i>Intern. J. Food Microbiol. 191</i>: 36-44. <a href=\"https://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.019\" target=\"_blank\">https://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.019</a>","PeerRev":1}],"conferences":null,"datasets":null,"persons":[{"PersID":41363,"Surname":"Anihouvi","Firstname":"Dona","Initials":"D.G.H.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":44582,"Surname":"Gillis","Firstname":"Annika","Initials":null,"DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":41771,"Surname":"Mahillon","Firstname":"Jacques","Initials":"J.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":41772,"Surname":"Massih","Firstname":"Marleen","Initials":"M.A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null}],"pastpers":[{"PersID":41773,"Surname":"Henriet","Firstname":"Olivier","Initials":"O.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":41774,"Surname":"Kpoclou","Firstname":"Yénoukounmè","Initials":"Y.E.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null}],"subpers":null,"projects":null,"urls":[{"URL":"https://uclouvain.be/en/research-institutes/eli/elim/team-mahillon.html","externalID":null,"URLTypeCode":null,"URLType":null}],"pictures":[],"published":null,"affrefs":null,"collections":null,"thesterms":[{"ThesaurusTerm":"Biochemistry","ThestID":181483,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Fish(eries)","ThestID":181496,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Microbiology","ThestID":181509,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Molecular biology","ThestID":181511,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Nutrition","ThestID":181513,"ThesTypID":29,"ThesType":"MOG Topics"}],"taxterms":null,"geoterms":null,"thestermsFRIS":[{"ThesaurusTerm":"Biochemistry","DutchTerm":"Biochemie","ThestID":181483,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Fish(eries)","DutchTerm":"Vis(sen)","ThestID":181496,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Microbiology","DutchTerm":"Microbiologie","ThestID":181509,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Molecular biology","DutchTerm":"Moleculaire biologie","ThestID":181511,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Nutrition","DutchTerm":"Voeding","ThestID":181513,"ThesTypID":29,"ThesType":"MOG Topics","Code":null}],"nXtins":null,"previns":null,"spcols":[{"SpColID":99,"SpName":"Marine expertise"},{"SpColID":122,"SpName":"Marine expertise: Type: French speaking university"}],"resmessage":"","complete":1,"participantrec":null,"peerrevs":11,"urlmaps":[]}