{"instituterec":{"StatusID":1,"InsID":7330,"StandardName":"Laboratorium voor Levensmiddelenmicrobiologie en -conservering","OrigName":"Laboratory of Food Microbiology and Food Preservation","OrigNameLangCode":"en","OrigNameLangID":15,"Acronym":"UGent-LFMFP","HigherInsID":14146,"VlizCoreFlag":1,"AdrID":132780,"Line1":"Coupure Links 653","Line2":"9000 Gent","Line3":null,"Line4":null,"Phone":"+32-(0)9-264 61 77","GSM":null,"Email":null,"Lat":"51.0529704","Lon":"3.7093001","OrigNameLang":"English","OrigNameLangNL":"Engels","AbstractEnglish":"The research group Food Microbiology and Food Preservation (LFMFP) 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.\r\n\r\nThe group focuses on studying microbial behaviour in food products during harvesting/slaughtering, production, storage, distribution and preparation. Two essential areas of research are: food preservation and spoilage and microbial safety. 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. Food packaging is a very important preservation technique studied intensively at LFMFP. Microbial food safety is a key research theme of the laboratory, with an emphasis on microbial food pathogens and microbial toxins in for example fish and fishery products. The effect of microbial toxins on humans is studied in vitro through several platforms. Quality assurance systems are investigated to ensure microbial food safety and quantitative data are collected and elaborated in 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.\r\n\r\nThe marine research of this group focuses on:\r\n- 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;
- biological toxins in fish and fishery products.
\r\n\r\nIn the future, the laboratory will focus on the further development of certain aspects regarding microbial food safety (detection of food pathogens and toxins), 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 a service laboratory (with up-to-date infrastructure) into the LFMFP. The laboratory is active within several consortia, such as Food2Know, Pack4Food and the UGent Aquaculture R&D consortium.","AbstractOtherLang":"Het laboratorium voor Levensmiddelenmicrobiologie en -Conservering (LFMFP) werd opgericht rond 1980. De expertise van het laboratorium is sinds de oprichting geleidelijk uitgebreid door een toenemende bewustwording ten aanzien van de onderzoeksdiscipline. De voedselcrisissen in België en Europa verhoogden het bewustzijn en de waardering voor voedselveiligheid.\r\n\r\nHet laboratorium richt zich op de studie van microbieel gedrag in levensmiddelen tijdens het oogsten/slachten, de productie, de opslag, de distributie en de bereiding van levensmiddelen. Twee essentiële onderzoeksgebieden zijn: voedselbewaring en -bederf en microbiële veiligheid. De groep verricht ook onderzoek naar milde conserverings- en decontaminatietechnieken om de houdbaarheid te verlengen en de microbiële veiligheid van voedselproducten te verhogen. Voedselverpakking is een zeer belangrijke conserveringstechniek die bij het LFMFP intensief wordt bestudeerd. Microbiële voedselveiligheid is een belangrijk onderzoeksthema van het laboratorium, met de nadruk op microbiële voedselpathogenen en microbiële toxinen in bijvoorbeeld vis en visserijproducten. Het effect van microbiële toxinen op de mens wordt in vitro bestudeerd via verschillende platformen. Kwaliteitsborgingssystemen worden onderzocht om de microbiële voedselveiligheid te waarborgen en kwantitatieve gegevens worden verzameld en uitgewerkt in blootstellingsevaluaties om een nauwkeurigere microbiële risicobeoordeling mogelijk te maken. Als gevolg van de economische belangen wordt speciale aandacht besteed aan de mechanismen van microbieel bederf van voedselproducten, waaronder vis en visserijproducten.\r\n\r\nHet mariene onderzoek van deze groep richt zich op:\r\n- ontwikkeling van conserveringsstrategieën voor vis en visserijproducten;
- verpakking van vis en visserijproducten;
- ontwikkeling van intelligente verpakkingen voor de aanduiding van het bederf van verpakte vis en visserijproducten;
- microbiële ecologie van visserijproducten (garnalen, kabeljauw, etc.);
- methoden om de microbiële risico's in vis en visserijproducten te beoordelen;
- biologische toxinen in vis en visserijproducten.
\r\n\r\nIn de toekomst zal het laboratorium zich richten op de verdere ontwikkeling van bepaalde aspecten met betrekking tot microbiële voedselveiligheid (detectie van voedselpathogenen en -toxinen), voorspellende microbiologie (kwantitatieve inzichten in het microbiële gedrag van voedselproducten) en minimale conservering (nieuwe decontaminatiemethoden en microbiële aspecten van voedselverpakking). De groep onderhoudt een intense samenwerking met de voedingsindustrie en de politiek door de integratie van een servicelaboratorium (met up-to-date infrastructuur) in het LFMFP. Het laboratorium is actief binnen verschillende consortia, zoals Food2Know, Pack4Food en het UGent Aquaculture R&D consortium.","AbstractLangCode":"nl","AbstractLangID":41,"AbstractLang":"Dutch","AbstractLangNL":"Nederlands","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":471,"InstituteType":"Scientific","EnvName":"Belgium","ISO3166":"BE","LevelName":null,"ND":"2007-01-05","UD":"2018-06-28","EncAddress":", Coupure Links 653, 9000 Gent, Belgium"},"parent":{"PublicFlag":1,"InsID":14146,"OrigNameLangCode":"en","OrigNameLangID":15,"FullStandardName":"Universiteit Gent; Faculteit Bio-ingenieurswetenschappen; Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid","FullOrigName":"Ghent University; Faculty of Bioscience Engineering; Department of Food Technology, Safety and Health","Acronym":"UGent"},"institutes":null,"references":[{"BRefID":391457,"RR":"Ratnawati, S.E.; Kuuliala, L.; Verschuere, N.; Cnockaert, M.; Vandamme, P.; Devlieghere, F. (2024). The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing. Food Microbiol. 118: 104407. https://dx.doi.org/10.1016/j.fm.2023.104407","PeerRev":1},{"BRefID":391525,"RR":"Ratnawati, S.E.; Kuuliala, L.; Walgraeve, C.; Demeestere, K.; Ragaert, P.; Devlieghere, F. (2023). The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm.-Wiss. Technol. 177: 114537. https://dx.doi.org/10.1016/j.lwt.2023.114537","PeerRev":1},{"BRefID":337318,"RR":"Guan, A.; Van Damme, I.; Devlieghere, F.; Gabriël, S. (2021). Effect of temperature, CO2 and O2 on motility and mobility of Anisakidae larvae. NPG Scientific Reports 11(1): 4279. https://hdl.handle.net/10.1038/s41598-021-83505-5","PeerRev":1},{"BRefID":337396,"RR":"Kuuliala, L.; Pérez-Fernández, R.; Tang, M.; Vanderroost, M.; De Baets, B.; Devlieghere, F. (2021). Probabilistic topic modelling in food spoilage analysis: a case study with Atlantic salmon (Salmo solar). Intern. J. Food Microbiol. 337: 108955. https://hdl.handle.net/10.1016/j.ijfoodmicro.2020.108955","PeerRev":1},{"BRefID":337967,"RR":"Sader, M.; Pérez-Fernández, R.; Kuuliala, L.; Devlieghere, F.; De Baets, B. (2020). The constrained median: a way to incorporate side information in the assessment of food samples. Mathematics 8(3): 406. https://hdl.handle.net/10.3390/math8030406","PeerRev":1},{"BRefID":323014,"RR":"Kuuliala, L.; Sader, M.; Solimeo, A.; Pérez-Fernández, R.; Vanderroost, M.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F. (2019). Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression. Intern. J. Food Microbiol. 303: 46-57. https://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.011","PeerRev":1},{"BRefID":355108,"RR":"Hindle, F.; Kuuliala, L.; Mouelhi, M.; Cuisset, A.; Bray, C.; Vanwolleghem, M.; Devlieghere, F.; Mouret, G.; Bocquet, R. (2018). Monitoring of food spoilage by high resolution THz analysis. Analyst 143(22): 5536-5544. https://dx.doi.org/10.1039/c8an01180j","PeerRev":1},{"BRefID":293578,"RR":"Kuuliala, L.; Al Hage, Y.; Ioannidis, A.-G.; Sader, M.; Kerckhof, F.-M.; Vanderroost, M.; Boon, N.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F. (2018). Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiol. 70: 232-244. https://dx.doi.org/10.1016/j.fm.2017.10.011","PeerRev":1},{"BRefID":293581,"RR":"Kuuliala, L.; Abatih, E.; Ioannidis, A.-G.; Vanderroost, M.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F. (2018). Multivariate statistical analysis for the identification of potential seafood spoilage indicators. Food Control 84: 49-60. https://dx.doi.org/10.1016/j.foodcont.2017.07.018","PeerRev":1},{"BRefID":257065,"RR":"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. https://dx.doi.org/10.1016/j.foodres.2014.12.024","PeerRev":1},{"BRefID":295848,"RR":"Tomasevic, I.; Rajkovic, A. (2015). The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review. Procedia Food Science 5: 285-288. https://dx.doi.org/10.1016/j.profoo.2015.09.081","PeerRev":1},{"BRefID":246944,"RR":"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","PeerRev":1},{"BRefID":238126,"RR":"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. https://dx.doi.org/10.1016/j.fm.2013.04.009","PeerRev":1},{"BRefID":238187,"RR":"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. https://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.013","PeerRev":1},{"BRefID":238444,"RR":"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","PeerRev":1},{"BRefID":212561,"RR":"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. https://dx.doi.org/10.1016/j.fm.2011.03.009","PeerRev":1},{"BRefID":222600,"RR":"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. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.01.013","PeerRev":1},{"BRefID":222599,"RR":"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. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.12.008","PeerRev":1},{"BRefID":222597,"RR":"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. http://dx.doi.org/10.1021/jf904129j","PeerRev":1},{"BRefID":222598,"RR":"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. http://dx.doi.org/10.1021/jf1025218","PeerRev":1},{"BRefID":226884,"RR":"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. https://dx.doi.org/10.1016/j.ijfoodmicro.2009.05.002","PeerRev":1},{"BRefID":212560,"RR":"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","PeerRev":0},{"BRefID":212562,"RR":"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","PeerRev":null},{"BRefID":212563,"RR":"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","PeerRev":null},{"BRefID":212564,"RR":"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","PeerRev":null},{"BRefID":331964,"RR":"Broekaert, K.; Heyndrickx, M.; Hoffman, S.; Devlieghere, F.; Herman, L.; Vlaemynck, G. (2008). Microbiological spoilage of cooked and peeled brown shrimp (Crangon crangon), in: Poli, B.M. et al. Seafood from catch and aquaculture for a sustainable supply: book of abstracts. pp. 103","PeerRev":0}],"conferences":null,"datasets":null,"persons":[{"PersID":13124,"Surname":"Devlieghere","Firstname":"Frank","Initials":"F.","DirectorFlag":1,"MarineSciFlag":1,"SpecializedFlag":null,"Function":"Responsible for the laboratory"},{"PersID":13191,"Surname":"Jacxsens","Firstname":"Liesbeth","Initials":"L.","DirectorFlag":1,"MarineSciFlag":1,"SpecializedFlag":null,"Function":"Post-Doc Researcher"},{"PersID":13125,"Surname":"Uyttendaele","Firstname":"Mieke","Initials":"M.","DirectorFlag":1,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":13189,"Surname":"De Loy - Hendrickx","Firstname":"Anja","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":"Accreditation Lab Quality Manager"},{"PersID":26877,"Surname":"Dirckx","Firstname":"Ann","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":44673,"Surname":"Opsomer","Firstname":"Anne","Initials":null,"DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":26875,"Surname":"Pauwels","Firstname":"Danny","Initials":"D.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":27627,"Surname":"Ragaert","Firstname":"Peter","Initials":"P.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":36173,"Surname":"Rajkovic","Firstname":"Andreja","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":26878,"Surname":"Van de Roy","Firstname":"Leentje","Initials":"L.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":26881,"Surname":"Van Wassenhove","Firstname":"Inge","Initials":"I.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":26870,"Surname":"Vermeulen","Firstname":"An","Initials":"A.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null}],"pastpers":[{"PersID":36172,"Surname":"Al Hage","Firstname":"Yassmin","Initials":"Y.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":27664,"Surname":"Anthierens","Firstname":"Tom","Initials":"T.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":13186,"Surname":"Baert","Firstname":"Leen","Initials":"L.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":"Assistant"},{"PersID":31915,"Surname":"D’haese","Firstname":"Ariane","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":31916,"Surname":"de Baenst","Firstname":"Ilse","Initials":"I.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":27619,"Surname":"De Keuckelaere","Firstname":"Ann","Initials":"A.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":30235,"Surname":"De Smedt","Firstname":"Lies","Initials":"L.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":13123,"Surname":"Debevere","Firstname":"Johan","Initials":"J.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":"Professor"},{"PersID":26874,"Surname":"Eriksson","Firstname":"Markus","Initials":"E.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":27679,"Surname":"Goethals","Firstname":"Joke","Initials":"J.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":40111,"Surname":"Guan","Firstname":"Aiyan","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":35834,"Surname":"Kuuliala","Firstname":"Lotta","Initials":"L.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":26872,"Surname":"Lahou","Firstname":"Evy","Initials":"E.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":26871,"Surname":"Li","Firstname":"Dan","Initials":"D.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":13187,"Surname":"Noseda","Firstname":"Bert","Initials":"B.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":"Assistant"},{"PersID":30197,"Surname":"Samapundo","Firstname":"Simbarashe","Initials":"S.","DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":"Post-doc"},{"PersID":38839,"Surname":"Solimeo","Firstname":"Antonio","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":26873,"Surname":"Tong Thi","Firstname":"Anh Ngoc","Initials":null,"DirectorFlag":null,"MarineSciFlag":1,"SpecializedFlag":null,"Function":null},{"PersID":28181,"Surname":"Van Bree","Firstname":"Ilse","Initials":"I.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":35775,"Surname":"Vanderroost","Firstname":"Mike","Initials":"M.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":26879,"Surname":"Verguldt","Firstname":"Elien","Initials":"E.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":13190,"Surname":"Vermeiren","Firstname":"Lieve","Initials":"L.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":31917,"Surname":"Vervaet","Firstname":"Steffi","Initials":"S.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":1,"Function":null},{"PersID":26880,"Surname":"Xhaferi","Firstname":"Ramize","Initials":"R.","DirectorFlag":null,"MarineSciFlag":0,"SpecializedFlag":1,"Function":null}],"subpers":null,"projects":[{"ProID":1868,"Acronym":null,"Progress":"In Progress","StandardTitle":"Food2know"},{"ProID":4301,"Acronym":"Marine@Ugent","Progress":"In Progress","StandardTitle":"UGent Marine Sciences Center of Excellence"},{"ProID":1866,"Acronym":null,"Progress":"In Progress","StandardTitle":"Pack4food"},{"ProID":1984,"Acronym":null,"Progress":"Completed","StandardTitle":"Transmissieroutes van Norovirussen, opduikende humane pathogenen aanwezig in de voedselketen"},{"ProID":1860,"Acronym":null,"Progress":"Progress not set","StandardTitle":"UGent Aquaculture R&D Consortium"}],"urls":[{"URL":"www.foodscience.ugent.be/LFMFP","externalID":null,"URLTypeCode":null,"URLType":"Institute home page"},{"URL":"www.foodscience.ugent.be/LFMFP/Staff","externalID":null,"URLTypeCode":null,"URLType":null}],"pictures":[],"published":null,"affrefs":null,"collections":null,"thesterms":[{"ThesaurusTerm":"Fish food organisms","ThestID":3166,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Fish handling","ThestID":3171,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Fish(eries)","ThestID":181496,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Food","ThestID":3387,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Food processing","ThestID":3404,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Microbiology","ThestID":5187,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Microbiology","ThestID":181509,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Norovirus","ThestID":155721,"ThesTypID":4,"ThesType":"CAB Thesaurus"},{"ThesaurusTerm":"Nutrition","ThestID":181513,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Packaging fishery products","ThestID":5951,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Pollutants","ThestID":181517,"ThesTypID":29,"ThesType":"MOG Topics"},{"ThesaurusTerm":"Quality assurance","ThestID":6649,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"},{"ThesaurusTerm":"Risk analysis","ThestID":85221,"ThesTypID":2,"ThesType":"CSA Technology Research Database Master Thesaurus"},{"ThesaurusTerm":"Risk analysis","ThestID":93688,"ThesTypID":3,"ThesType":"Transportation Research Thesaurus"},{"ThesaurusTerm":"Risk analysis","ThestID":161702,"ThesTypID":4,"ThesType":"CAB Thesaurus"},{"ThesaurusTerm":"Spoilage (fish)","ThestID":7909,"ThesTypID":1,"ThesType":"ASFA Thesaurus List"}],"taxterms":[{"TaxTerm":"Listeria monocytogenes","AphiaID":null}],"geoterms":null,"thestermsFRIS":[{"ThesaurusTerm":"Fish food organisms","DutchTerm":null,"ThestID":3166,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":null},{"ThesaurusTerm":"Fish handling","DutchTerm":"Visbehandeling","ThestID":3171,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":"c_32448"},{"ThesaurusTerm":"Fish(eries)","DutchTerm":"Vis(sen)","ThestID":181496,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Food","DutchTerm":"Voedsel","ThestID":3387,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":null},{"ThesaurusTerm":"Food processing","DutchTerm":"Voedselverwerking","ThestID":3404,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":"c_37969"},{"ThesaurusTerm":"Microbiology","DutchTerm":"Microbiologie","ThestID":5187,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":"c_4800"},{"ThesaurusTerm":"Microbiology","DutchTerm":"Microbiologie","ThestID":181509,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Norovirus","DutchTerm":null,"ThestID":155721,"ThesTypID":4,"ThesType":"CAB Thesaurus","Code":"80017"},{"ThesaurusTerm":"Nutrition","DutchTerm":"Voeding","ThestID":181513,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Packaging fishery products","DutchTerm":null,"ThestID":5951,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":null},{"ThesaurusTerm":"Pollutants","DutchTerm":"Verontreinigende stoffen","ThestID":181517,"ThesTypID":29,"ThesType":"MOG Topics","Code":null},{"ThesaurusTerm":"Quality assurance","DutchTerm":null,"ThestID":6649,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":"c_35287"},{"ThesaurusTerm":"Risk analysis","DutchTerm":null,"ThestID":85221,"ThesTypID":2,"ThesType":"CSA Technology Research Database Master Thesaurus","Code":null},{"ThesaurusTerm":"Risk analysis","DutchTerm":null,"ThestID":161702,"ThesTypID":4,"ThesType":"CAB Thesaurus","Code":"101881"},{"ThesaurusTerm":"Risk analysis","DutchTerm":"Risico analyse","ThestID":93688,"ThesTypID":3,"ThesType":"Transportation Research Thesaurus","Code":"Cnba"},{"ThesaurusTerm":"Spoilage (fish)","DutchTerm":null,"ThestID":7909,"ThesTypID":1,"ThesType":"ASFA Thesaurus List","Code":null}],"nXtins":null,"previns":null,"spcols":[{"SpColID":99,"SpName":"Marine expertise"},{"SpColID":121,"SpName":"Marine expertise: Type: Flemish university"}],"resmessage":"","complete":1,"participantrec":null,"peerrevs":21,"urlmaps":[]}