Microbial spoilage by moulds is a major quality challenge for bread manufacturers. It reduces the product shelf-life generating economic losses and consumers dissatisfaction. In particular, bake-off bread products are susceptible for mould formation. Mould growth is mainly caused by mould aerosols, contaminating …

In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies …

Legislation in the Netherlands requires routine analysis of drinking water samples for cultivable Legionella species from high-priority installations. A field study was conducted to investigate the presence of Legionella species in thermostatic shower mixer taps. Water samples and the interior of ten …