Technology & Food - Microbiological Food Safety

Details of contact person: 
Marc Heyndrickx, scientific director,, tel. 09/272.30.44, fax 09/272.30.01
Infrastructure description: 
PCR, real time PCR, pulsed field gel electrophoresis, gel electrophoresis, DGGE, lab fermentors, BioNumerics, L2 labs, accredited food analysis laboratories, anaerobic and micro-aerophilic incubators, incubators with controlled relative humidity, LC-MS mass spectrometry, HPLC, VIDAS, bacterial and fungi culture collection
Institution name: 
Institute for Agricultural and Fisheries Research (ILVO)
Postal address: 
Brusselsesteenweg 370, B-9090 Melle, Belgium
Research activities related to DNA barcoding: 
Molecular identification and typing of: -foodborne bacterial pathogens such as Salmonella, Campylobacter, pathogenic E. coli (STEC/EHEC), Listeria monocytogenes -food spoilage organisms such as Bacillus spp., Pseudomonas spp., yeast and moulds -animal pathogens such as Salmonella, Clostridium perfringens -animal probiotics such as lactobacilli -agricultural and foodborne yeasts and moulds such as Penicillium and Aspergillus Techniques used include 16S rDNA and ITS sequencing, rep-PCR, AFLP, PFGE, MLVA, plasmid profiling, antibiotic resistance genes, virulence genes. Scope of research includes the ecology, epidemiology and control of foodborne pathogens and spoilage organisms in the whole food chain from farm to fork.
Website address:

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Scratchpads developed and conceived by (alphabetical): Ed Baker, Katherine Bouton Alice Heaton Dimitris Koureas, Laurence Livermore, Dave Roberts, Simon Rycroft, Ben Scott, Vince Smith