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A1. P. Tobback:
Mathematical models for risk analysis (HACCP) and total system analysis in food preservation (Refrigerated Processed Foods of Extended Durability)
A2. G. Waes:
Development of quick, specific and sensitive identification methods for Listeria monocytogenes
A3. M. Devleeschouwer & P. André:
Food contamination by L. monocytogenes: Assessment of the situation and study of technical improvements in the manufacture
A4. A. Hughebaert & R. De Wachter:
Development of rapid methods for identification and quantification of microbiological contaminants in food
B1. C. De Meester & B. Rollmann:
Development of analytical methods forthe quantitative determination of Mutagenic and carcinogenic contaminants in food
B2. S. Srebrnik-Friszmann:
Residues of polychlorinated biphenyls in market basket products and total diets
B3. W. Dejonckheere:
Residues of polychlorinated biphenyls in market basket products and total diets
B4. J. Staessen:
A study on how to prevent the toxic effects of cadmium in the population at large
C1. M. Roberfroid:
Development of a new method to assess safety of non digestible dietary oligosaccharides
C2. G. Dandrifosse:
Alimentary allergies and intolerances: Preventive effect of ingested polyamines
D1. H. Deelstra, D.L. Massart & C. Van Peteghem:
An action oriented food monitoring programme
D2. R. Van Havere:
Belgian Extension on Nutrition Education and Data Input, Control, Training, Exchange (BENEDICTE)
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