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Transfer of microorganisms from wooden crates to foodstuffs: assessment of a transfer threshold
2016 - IRG/WP 16-20574
Wood is commonly used in contact with foodstuffs, for example for packaging fruits or vegetables. Most common species used are beech, pine, spruce and poplar. Wood is often considered as being less safe than plastic because it is less easy to clean whereas several studies have demonstrated that microorganisms cannot survive easily on wood (Milling et al., 2005; Revol-Junelles et al., 2005). Nation...
M Montibus, R Ismail, I Le Bayon, A Jasick, M Gabille, F Aviat, V Michel, M Federighi, M Kutnik
On the use of miniaturized wood specimens in fungal decay experiments – mini-blocks versus EN 113 test specimens
2024 - IRG/WP 24-11044
Preliminary evaluation and classification of wood durability against decay fungi using laboratory monoculture experiments has been a longstanding practice because these tests offer quicker results than field tests. Various methods, including miniaturized specimen formats and different incubation periods, have been explored to expedite decay processes and assess wood preservation efficacy. The 'min...
C Brischke, G Alfredsen