Birgitte Moen

Jeg er seniorforsker ved avdeling Trygg og Holdbar mat. Mitt fagområde er mikrobiell molekylærbiologi. Jeg jobber hovedsakelig med mikrobiotaanalyser i mat og miljø, f.eks. ved å studere utviklingen av bakteriesammensetningen i mat ved ulike emballering/lagrings betingelser. Jeg jobber også med helgenomsekvensering av bakterier for å studere overlevelse og persistens i næringsmiddelindustrien.

Se publikasjoner i NVA

Mine prosjekter

MicroPack

Matmikrobiologi og sirkulære emballasjeløsninger

2025 - 2028

MICROORC

Bakteriekulturer for mindre matavfall

2023 - 2027

FutureFoodControl

Trygg mat, redusert matsvinn og bærekraftig emballering

2021 - 2024

Utvikling av hurtigtest for påvisning av listeria i havbruksnæringen: Et mulighetsstudium

2023 - 2024

SupremeFilet

Nye konsepter for attraktive og miljøvennlige hvitfiskprodukter

2021 - 2023

PathoSeq

Mattrygghet med høy presisjon – Patogen-genomikk for matindustrien

2019 - 2023

SafeConsume

Tryggere mat gjennom bedre kjøkkenhygiene

2017 - 2022

FoodMicro-Pack

Trygg og holdbar mat, optimale emballeringsløsninger og redusert matsvinn

2017 - 2020

NPA Smart-Fish

2015 - 2018

Mine publikasjoner

Birgitte Moen har 58 publikasjoner ved Nofima:

Mine prosjekter

Matmikrobiologi og sirkulære emballasjeløsninger

Bakteriekulturer for mindre matavfall

Trygg mat, redusert matsvinn og bærekraftig emballering

Utvikling av hurtigtest for påvisning av listeria i havbruksnæringen: Et mulighetsstudium

Nye konsepter for attraktive og miljøvennlige hvitfiskprodukter

Mattrygghet med høy presisjon – Patogen-genomikk for matindustrien

Tryggere mat gjennom bedre kjøkkenhygiene

Trygg og holdbar mat, optimale emballeringsløsninger og redusert matsvinn

NPA Smart-Fish

Mine publikasjoner

Covariation between air chiller and chicken product microbiota in a poultry processing facility

Impact of Recyclable Packaging on Microwave-Treated Chicken Quality: A Comparison of PET vs PP with Modified Atmosphere

Microbiota, volatile compounds and odor during production and storage of rehydrated, packaged, ready-to-cook stockfish of Atlantic cod (Gadus morhua L.)

Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes

Early detection and population dynamics of Listeria monocytogenes in naturally contaminated drains from a meat processing plant

Hurtigmetoder for påvisning av listeria-nye teknologier

Veileder: Bruk av helgenomsekvensering for forebygging og kontroll av Listeria monocytogenes i matindustrien

Metoder for påvisning av Listeria i mat og produksjonsmiljø – Delrapport 3: Genotypingsmetoder

Guideline: Use of whole genome sequencing for prevention and control of Listeria monocytogenes in the food industry

Metoder for påvisning av Listeria i mat og produksjonsmiljø – Faglig sluttrapport

Metoder for påvisning av Listeria i mat og produksjonsmiljø – Delrapport 2: Nye metoder og teknologier

Mapping the Kitchen Microbiota in Five European Countries Reveals a Set of Core Bacteria across Countries, Kitchen Surfaces, and Cleaning Utensils

Metoder for påvisning av Listeria i mat og produksjonsmiljø – Delrapport 1: Hurtigmetoder på markedet

Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays

Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers

Pervasive Listeria monocytogenes Is Common in the Norwegian Food System and Is Associated with Increased Prevalence of Stress Survival and Resistance Determinants

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Antibiotic resistance and phylogeny of pseudomonas spp. Isolated over three decades from chicken meat in the norwegian food chain

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Surveillance of Listeria monocytogenes: Early detection, population dynamics and quasimetagenomic sequencing during selective enrichment

Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival

Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin

Analysis of Megavariate Data in Functional Omics

Test av verktøy for kontroll med Listeria i laks og lakseprodukter. Faglig sluttrapport

Hygiene i hvitfiskmottak.

Hygiene i hvitfiskmottak.

Exploring the brine microbiota of a traditional Norwegian fermented fish product (Rakfisk) from six different producers during two consecutive seasonal productions

Complete genome sequences of six Listeria monocytogenes sequence type 9 isolates from meat processing plants in Norway

Improved Microbial Control of CO2 Packaged Salmon Fillets Compared to Whole, Gutted Salmon

Packaging concepts for cod and effect on microbiota and sensory quality

Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO2 emitter on quality parameters of cod loins (Gadus morhua)

Effect of Dietary Fibers on Cecal Microbiota and Intestinal Tumorigenesis in Azoxymethane Treated A/J Min/+ Mice

Contamination of salmon fillets and processing plants with spoilage bacteria

Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs

Microbial dynamics in mixed culture biofilms of bacteria surviving sanitation of conveyor belts in salmon-processing plants

Fat and vitamin intakes during pregnancy have stronger relations with a proinflammatory maternal microbiota than does carbohydrate intake

High nutrient availability reduces the diversity and stability of the equine caecal microbiota

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

Microbiota formed on attached stainless steel coupons correlates with the natural biofilm of the sink surface in domestic kitchens

Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat

The significance of clean and dirty animals for bacterial dynamics along the beef chain

Effect of Different Feed Structures and Bedding on the Horizontal Spread of Campylobacter jejuni within Broiler Flocks

Produksjonshygiene og holdbarhet av pre-rigor laksefilet (forprosjekt). Nivå av bakterier og kartlegging av bakterieflora/mikrobiota på pre-rigor produsert islagret laksefilet

Novel Developmental Analyses Identify Longitudinal Patterns of Early Gut Microbiota that Affect Infant Growth

Reduced spread of Campylobacter jejuni in broiler chickens by stimulating the bird’s natural barriers

The effect of insoluble fiber and intermittent feeding on gizzard development, gut motility, and performance of broiler chickens

An eight-year investigation of bovine livestock fecal microbiota

Subminimal Inhibitory Concentrations of the Disinfectant Benzalkonium Chloride Select for a Tolerant Subpopulation of Escherichia coli with Inheritable Characteristics

Development of gut microbiota in infants not exposed to medical interventions

DIRECT DETECTION OF SINGLE-NUCLEOTIDE POLYMORPHISMS IN BACTERIAL DNA BY SNPtrap

Prevention of intestinal Campylobacter jejuni colonization in broilers by combinations of in-feed organic acids

Global responses of Escherichia coli to adverse conditions determined by microarrays and FT-IR spectroscopy

Adapted tolerance to benzalkonium chloride in Escherichia coli K-12 studied by transcriptome and proteome analyses

Use of ethidium monoazide and PCR in combination for quantification of viable and dead cells in complex samples

Explorative Multifactor Approach for Investigating Global Survival Mechanisms of Campylobacter jejuni under Environmental Conditions

Internal controls for normalizing DNA arrays

Development and application of new nucleic acid-based technologies for microbial community analyses in foods