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Assistant Professor in the Laboratory of Food Microbiology at Wageningen University & Research
Gkogka E, MW Reij MW, LGM Gorris, and MH Zwietering (2013) Risk assessment strategies as a tool in the application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) by risk managers. Int J Food Microbiol. 167(1):8-28. doi: 10.1016/j.ijfoodmicro.2013.04.013.
Jongenburger, I, MW Reij, EPJ Boer, MH Zwietering, LGM Gorris (2012) Modelling homogeneous and heterogeneous microbial contaminations in a powdered food product. International Journal of Food Microbiology 157 (1), 35–44 doi:10.1016/j.ijfoodmicro.2012.04.009
Gkogka, E, MW Reij, AH Havelaar, MH Zwietering, LGM Gorris (2011) Risk-based estimate of effect of foodborne diseases on public health, Greece. Emerging Infectious Diseases 17 ( 9), 1581-1590 DOI:http://dx.doi.org/10.3201/eid1709.101766
Reij, MW, I Jongenburger, E Gkogka, LGM Gorris, MH Zwietering (2009) Perspective on the risk to infants in the Netherlands associated with Cronobacter spp. occurring in powdered infant formula. International Journal of Food Microbiology 136 (2), 232–237.
Reij, MW, Den Aantrekker, ED and ILSI Europe Risk Analysis in Microbiology Task Force. Recontamination as a source of pathogens in processed foods. International Journal of Food Microbiology (2004) 91: 1–11.
Martine Reij (1967) graduated from Wageningen University in The Netherlands with an M.Sc. in Food technology (1991) and obtained a PhD in Agricultural Sciences (1997). From 1996 to 1999 she worked as a teacher of biotechnology and process technology in polytechnic education.
Since 1999 she has as been co-worker of the European Chair in Food Safety Microbiology and currently she is associate professor with the Laboratory of Food Microbiology of Wageningen University.
In education Martine focuses on food safety and risk management and she has developed e-learning courses, amongst others, on HACCP, hygienic design, and sampling & monitoring that are used within and outside the university.
Her research interests are the ecology and quantification of microbial pathogens along the food production chain and specifically in dry food production environments.