Imca Sampers

Imca Sampers
Ghent University | UGhent · Department of Food Technology, Safety and Health

Dr. MSc. ing.

About

53
Publications
16,172
Reads
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2,286
Citations
Additional affiliations
August 2006 - September 2012
Universiteit Gent
Position
  • Universiteit Gent/University Ghent
Description
  • PhD
August 2001 - present
University College West Flanders Association Ghent
Position
  • Hogeschool West-Vlaanderen/University College West Flanders
Description
  • Teaching and Research
August 2001 - September 2013
Hogeschool West-Vlaanderen
Position
  • Professor (Assistant)

Publications

Publications (53)
Article
Pesticides are broadly utilized in crop cultivation and could end up in wastewater of vegetable- and potato companies during water-consuming processing steps. To gain insight into the presence of pesticide residues in (waste)water of these industries, water was analysed and monitored from three vegetable- and two potato processing companies in Belg...
Article
The antifungal activity of emulsion-based edible coatings incorporating cinnamaldehyde against Glomerella cingulata was investigated by determining the effect of virgin coconut oil and oleic acid on the growth rate and its effect on the antifungal effectiveness of cinnamaldehyde using the modified Gompertz model and the minimum inhibitory concentra...
Article
A new approach to extract pectin from clementine peel using citric acid/sodium citrate solutions (CSS) at different pHs as green extracting agents was proposed. In this study, the effects of extraction temperature (65–85 °C), CSS pH (2–8), and extraction time (1–3 h) on the extraction yield, uronic acid content, and degree of methyl esterification...
Article
Traditional alcoholic extraction from by-products always discards insoluble fiber-rich residues, generating a new ‘waste’ stream. To recover these alcohol-insoluble residues (AIRs), we used an ethanol-washing method to obtain these dietary fiber concentrates from six agro-industrial by-products (blackcurrant pomace, banana peels, clementine peel, o...
Article
Full-text available
A multi-country outbreak ofListeria monocytogenesST6 linked to blanched frozen vegetables (bfV)took place in the EU (2015–2018). Evidence of food-borne outbreaks shows thatL. monocytogenesisthe most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV,for the elderly (65–74 years old) population, is up to 3,...
Article
Full-text available
Maintaining free chlorine (FC) residual at appropriate pH values is a control approach used to prevent pathogen cross-contamination during tomato dump tank handling and fresh-cut produce washing operations. Oxidation reduction potential (ORP) is a rapid measurement of oxidant-based sanitizer strength, and has been used to estimate FC residual. Howe...
Article
Full-text available
Enzymatic browning of Iceberg lettuce was studied by subjecting midrib tissues to a series of mild heat treatments. The effects of wounding and subsequent application of a mild heat treatment were examined by monitoring the browning potential (BP) and the activity of three browning‐related enzymes (i.e., phenylalanine ammonia lyase [PAL], polypheno...
Article
Full-text available
Background Water quality in the drinking water system (DWS) plays an important role in the general health and performance of broiler chickens. Conditions in the DWS of broilers are ideal for microbial biofilm formation. Since pathogens might reside within these biofilms, they serve as potential source of waterborne transmission of pathogens to live...
Article
Free chlorine is used in industrial fresh-cut produce washing to avoid cross-contamination from pathogenic and spoilage microorganisms, although chlorine dosing typically depends on feedback control. Control of free chlorine levels in fresh-cut produce wash water could be improved if chlorine demand (CLD) could be determined real-time, during proce...
Article
Full-text available
Berries represent an important fresh food commodity but are also used as dried or frozen ingredients added to many foods. Due to a number of foodborne outbreaks linked to frozen berries, the microbial safety of berry products has become a major food safety issue. The effect of gaseous ozone against selected strains was investigated in the present s...
Article
Full-text available
Biofilms are an important source of contamination in food companies, yet the composition of biofilms in practice is still mostly unknown. The chemical and microbiological characterization of surface samples taken after cleaning and disinfection is very important to distinguish free-living bacteria from the attached bacteria in biofilms. In this stu...
Article
Irrigation water has been highlighted as a potential contamination source of fresh produce with foodborne pathogens. Water disinfection treatments can be used to improve its microbiological safety. Growers should ascertain the minimum effective disinfectant doses able to achieve the desired microbiological goals. Furthermore, potential unwanted eff...
Article
With growing interest in essential oils as natural preservatives in the food industry, the literature is expanding enormously. To understand the antimicrobial activity of essential oils, the antimicrobial mechanism of individual essential oil (EO) compounds, and their minimum inhibitory concentrations (MICs), are interesting starting points for res...
Article
The combination of cinnamon essential oil (cinnamomum zeylanicum) and packaging methods was assessed in order to increase the shelf life of lean pork and salmon. The foodstuffs were dipped in 1 w/w% cinnamon, and the treated foodstuffs were stored (4 °C) in vacuum or MAP package (pork in 70% O2/30% CO2 and salmon in 60% CO2/40% N2). For both packag...
Article
Full-text available
This study aimed to model the growth of Salmonella and Escherichia coli O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able...
Article
The use of chlorine dioxide (ClO2) as water disinfectant during fresh-cut iceberg lettuce washing was studied concerning three key issues: i) disinfectant demand, ii) disinfection efficiency, and iii) production of chlorite (ClO2⁻). Standardized process water (SPW), a watery suspension of iceberg lettuce, was used as model water system. In SPW (che...
Article
Fresh and minimally processed fish and meat are easy targets for microbial spoilage. The demand for natural alternatives to synthetic additives increases. In this study essential oil (EOs) in marinades were used on fish and meat and the effect on the microbial growth during storage was assessed. EOs from Oreganum compactum (oregano), Cinnamomum zey...
Article
Full-text available
The microbiological sanitary quality and safety of leafy greens and strawberries were assessed in the primary production in Belgium, Brazil, Egypt, Norway and Spain by enumeration of Escherichia coli and detection of Salmonella, Shiga toxin-producing E. coli (STEC) and Campylobacter. Water samples were more prone to containing pathogens OPEN ACCESS...
Article
Full-text available
The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality. Process wash water disinfectants are applied to maintain the water quality during processing. The review examines the efficacy of process wash water disinfectants during produce processing with the aim...
Article
The use of chitosan for coagulation of artificial fresh-cut lettuce wash-water, made from butterhead lettuce and tap water, was assessed for reducing particulate and dissolved matter in order to improve the physicochemical quality, as such lowering the disinfectant demand and allowing longer reuse of postharvest wash-water. Chitosan was used to coa...
Article
Hydrogen peroxide (H2O2) was used to maintain the microbial wash water quality of a full-scale leafy vegetables (radicchio, sugar loaf, curled endive, lollo, lollo rosso) wash water process. Despite addition of 300 L/h of 1.8% H2O2 to a 450 L washing bath (333 ± 50 kg/h fresh-cut produce introduction speed), the H2O2 quickly decreased and a lower w...
Article
Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in many parts of the world, and this can lead to the production of fresh produce contaminated with pathogenic microorganisms, resulting in increased risk of human...
Article
Full-text available
The aim of this study was to gain insight into potential differences in risk factors for microbial contamination in greenhouse versus open field lettuce production. Information was collected on sources, testing, and monitoring and if applicable, treatment of irrigation and harvest rinsing water. These data were combined with results of analysis on...
Article
The water management in fresh-cut produce processing is an important factor affecting the microbial quality and safety of fresh-cut produce. For this study, a commercial lettuce washing process was simulated using two subsequent washing baths (WB). The worst case scenario, when no sanitizers are used and still common in some European countries, was...
Article
Abstract This manuscript comprises a selection tool for water disinfection methods for fresh produce pre- and postharvest practices. A variety of water disinfection technologies is available on the market and no single technology is the best choice for all applications. It can be difficult for end users to choose the technology that is best fit for...
Article
Eight Belgian lettuce farms located in the West Flanders were sampled to establish the relationships between levels of indicator bacteria, detection of enteric zoonotic pathogens and the temperature and precipitation during primary production. Pathogenic bacteria (PCR EHEC positives, Salmonella spp. or Campylobacter spp.) and indicator bacteria (to...
Article
Full-text available
A screening in a sugar snap packaging company showed a converged build-up of aerobic psychrotrophic plate count (APC) (ca. 6.5logCFU/100mL), yeasts and molds (Y&M), and lactic acid bacteria (LAB) (both ca. 4.5logCFU/100mL) in the wash water in the absence of water sanitizer, and a low build-up of chemical oxygen demand (30±5mgO2/L) and turbidity (5...
Article
Fresh produce is known to carry nonpathogenic epiphytic microorganisms. During agricultural production and harvesting, leafy greens can become contaminated with antibiotic-resistant pathogens or commensals from animal and human sources. As lettuce does not undergo any inactivation or preservation treatment during processing, consumers may be expose...
Article
In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain. Food safety experts from various stakeholder types in the farm-to-fork chain were represented: farmer related organizations (n = 6), fresh produce processing and trading comp...
Article
Full-text available
Chlorine was assessed as a reconditioning agent and wash water disinfectant in the fresh-cut produce industry. Artificial fresh-cut lettuce wash water, made from butterhead lettuce, was used for the experiments. In the reconditioning experiments, chlorine was added to artificial wash water inoculated with Escherichia coli O157 (6 log CFU/ml). Regre...
Article
A survey was set-up using a web-application supplemented with a print-out questionnaire to gather knowledge on consumption patterns and consumer behaviour in the storage and preparation of poultry meat, in particular poultry meat preparations for Belgian adults. In total 1618 respondents were reached. The survey included questions on risk factors a...
Article
Full-text available
This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environm...
Article
This study aimed to gain an insight in the performance of Hazard Analysis and Critical Control Points (HACCP)-based food safety management systems (FSMS) implemented in Japanese milk processing plants. Since 1995, Japan has a comprehensive approval system for food manufacturing establishments by evaluating the development and implementation of GHP...
Article
The aim of this study was to evaluate the use of functionalised electrospun nanofibre microfiltration membranes, spun by an innovative electrospinning technique, for water disinfection. As such, this study bridges between development in electrospinning techniques for the production of flat sheet membranes and the application of these membranes in w...
Article
A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw ma...
Article
The survival of Campylobacter spp. under defined conditions of freezing (-22 degrees C) was studied in naturally contaminated chicken skin and minced chicken meat. A decline of approximately one log(10) cfu/g was observed after 1 day of freezing. No further significant reduction was achieved by prolonged storage in the freezer, although a tendency...
Article
A comparative study examining Bolton broth and Preston broth for enrichment and reliable detection of Campylobacter jejuni (both healthy and freeze stressed cells) was performed. Tested as pure cultures, Bolton broth enabled faster resuscitation and growth of C. jejuni compared to Preston broth. When C. jejuni was co-incubated with extended-spectru...
Article
To estimate the true prevalence of Campylobacter and the diagnostic sensitivity of routine detection methods by applying a Bayesian modelling approach. Results from a Belgium-wide survey of Campylobacter contamination in chicken meat preparations (n = 656 samples) showed that Campylobacter was detected in 24.2% of the samples by enrichment, compare...
Article
Full-text available
The aim of this study was to evaluate the use of functionalised electrospun nanofibre microfiltration membranes, spun by an innovative electrospinning technique in water desinfection. As such, this study bridges between developments in electrospinning techniques for the production of flat sheet membranes and the application of these membranes in wa...
Article
The aim of this study was to obtain insight into processing practices in the poultry sector contributing to the variability in Campylobacter contamination in Belgian chicken meat preparations. This was achieved by company profiling of eleven food business operators, in order to evaluate variation of processing management, in addition to statistical...
Article
Full-text available
From February to November 2007, chicken meat preparations (n = 656) were sampled at 11 processing companies across Belgium. All samples were tested for Campylobacter by enrichment culture and by direct plating according to standard methods. Almost half (48.02%) of the samples were positive for Campylobacter spp. The mean Campylobacter count was 1.6...
Article
In this work, we present an intra-laboratory study in order to estimate repeatability (r), reproducibility (R), and measurement uncertainty (U) associated with three media for Campylobacter enumeration, named, modified charcoal cefoperazone deoxycholate agar (mCCDA); Karmali agar; and CampyFood ID agar (CFA) a medium by Biomérieux® SA. The study wa...
Article
Full-text available
The fresh-cut produce industry consumes considerable amounts of water to wash their products. During the washing process the water gets rapidly contaminated with microorganisms, particles and organic matter. To limit cross-contamination of spoilage and pathogenic microorganisms in the absence of a water sanitizer, the water has to be refreshed freq...

Projects

Projects (4)
Project
The ultimate step from research phase to technological implementation of innovation is often (too) large or complex for companies. This creates a gap between research and eventual market penetration. Therefore, VEG-i-TEC: - is setting up a living lab for food companies, in order to stimulate, realise and implement innovation; - provides pilot installations for applied research, training and demonstrations to contribute to new technological developments and bring together the expertise of various knowledge and research institutions; - is translation newly gained knowledge into the programmes of (engineering) students or workshops for companies. This living lab is being created with various partners within national and international boundaries, and with the support of various European projects: - ERDF project: Research building VEG-i-TEC - ERDF GTI WVL: Living lab Food-Water - INTERREG FWVL: Pilot infrastructure More details on the different projects on www.ugent.be/VEGiTEC or on www.VEG-i-TEC.eu (Interreg FWVl project).