1. Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, 9000 Ghent
2. Department of Pathology and Immunology, Washington University School of Medicine, St. Louis, Missouri
3. Institute for Agricultural and Fisheries Research, Technology and Food Unit, Brusselsesteenweg 370, 9090 Melle, Belgium