Tema: Sykdomsfremkallende bakterier

Hjem Resultater Tema A-Å Sykdomsfremkallende bakterier

Resultater

04. nov 2022

Vanlige og farlige bakterier er ikke like

09. jun 2022

Har samlet tusenvis av bakterier: Gull verd i kampen mot utfordrende matbakterier

20. jan 2022

Nye verktøy for økt bakteriekontroll

06. apr 2021

Store geografiske forskjeller på kjøkkenhygiene

18. feb 2021

Ny «superkomponent» kan knekke listeria i mat

16. des 2020

Mange har for høy temperatur i kjøleskapet

26. okt 2020

Du bør vaske kjøkkenbenken rett etter matlaging

11. jun 2020

Matt tekstur viser at kyllingen er ordentlig stekt

16. des 2019

Nye rapporter gir oversikt over mattrygghetskompetansen i Norge

02. aug 2019

Antibiotikaresistens i matkjeden

11. mar 2019

Ny kunnskap om trygg matproduksjon

12. nov 2018

UV-lys dreper uønskede bakterier på kylling og egg

15. mar 2016

Nyttige veiledere om Listeria i kjøttproduksjon

22. feb 2016

Fersk torsk bør pakkes med høyoksygen

18. nov 2015

Minst to års holdbarhet på klippfisk

14. sep 2015

Bedre bakteriekontroll = økt laksekvalitet

07. sep 2015

Listeria er vanskelig å bli kvitt

12. jun 2015

Nye teknologier kan gi mer skånsom behandling av mat

05. mar 2015

Ny veileder for bekjempelse av listeria

Prosjekter

PathoRAS

Patogendynamikk og desinfeksjon i resirkuleringsanlegg for laks

2023 - 2026

SafeFoodCtrl

Enzymer mot sykdomsfremkallende bakterier

2021 - 2023

FutureFoodControl

Trygg mat, redusert matsvinn og bærekraftig emballering

2021 - 2024

Phagepowder

Avansert baketeriofag-teknologi for hemming av matforgiftningsbakterier

2020 - 2023

Optisalm

Optimal saltreduksjon i røkt laks

2020 - 2021

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

SafeFood

Tryggere mat med høytrykk mot Listeria

2016 - 2019

Holdbarhet på klippfisk

2013 - 2015

Høykvalitets lakseprodukter med ny emballeringsteknologi

2012 - 2015

KonSpor

Kontroll med sporedannende bakterier i mat med middels og lang holdbarhet

2013 - 2016

Patogener i matkjeden

2012 - 2017

FoodMicroControl

Økt kontroll med mikrofloraen

2013 - 2016

Listeria i kjøtt

2012 - 2015

Arrangementer

Verdt å vite

Fem råd for å kommunisere matrisiko

Konservering av mat

Slik steker du hamburgeren riktig

Fasiliteter

Patogen prosesshall

Her studerer forskere livsfarlige bakterier som Listeria monocytogenes og E.coli (EHEC) i et realistisk produksjonsmiljø, for å forebygge alvorlige matforgiftninger.

Pressemeldinger

Publikasjoner

Assessment of ATP-Bioluminescence and Dipslide Sampling to Determine the Efficacy of Slaughterhouse Cleaning and Disinfection Compared with Total Aerobic and Enterobacterales Counts

Journal of Food Protection, 2023
Vitenskapelig artikkel

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

2023
Nofimas rapportserie

Mycobiota of Potato-Cereal Soft Wraps and the Production Facility

Foods, 2023
Vitenskapelig artikkel

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

Applied and Environmental Microbiology, 2023
Vitenskapelig artikkel

Food risk communication to consumers: The scare of antibiotic resistant bacteria in chicken

International Journal on Food System Dynamics, 2023
Vitenskapelig artikkel

How to mitigate mycotoxins in cereal ingredients and food

BakingEurope, 2023
Fagartikkel

Døde bakterier i fisketarmen kan stamme fra fôret

Forskning.no, 2022
Fagartikkel

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

International journal of food microbiology, 2022
Vitenskapelig artikkel

Pervasive Listeria monocytogenes is common in the Norwegian food system and is associated with increased prevalence of stress survival and resistance determinants

Applied and Environmental Microbiology, 2022
Vitenskapelig artikkel

Food safety myths consequences for health: A study of reported gastroenteritis incidence and prevalence in UK, Norway and Germany

Food Control, 2022
Vitenskapelig artikkel

Whole-Genome Sequencing Analysis of Listeria monocytogenes from Rural, Urban, and Farm Environments in Norway: Genetic Diversity, Persistence, and Relation to Clinical and Food Isolates

Applied and Environmental Microbiology, 2022
Vitenskapelig artikkel

High diversity in the regulatory region of Shiga toxin encoding bacteriophages

BMC Genomics, 2022
Vitenskapelig artikkel

An interlaboratory study to find an alternative to the MPN technique for enumerating Escherichia coli in shellfish

International journal of food microbiology, 1998
Vitenskapelig artikkel

Identifying and dealing with heat-resistant bacteria

2004
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Microbial growth in modified atmosphere packaged blue mussels (Mytilus edulis)

2006
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Small-Scale Comparative Genomic Analysis of Listeria monocytogenes Isolated from Environments of Salmon Processing Plants and Human Cases in Norway

Hygiene, 2021
Vitenskapelig artikkel

Muggflora på Grotteost

Gardsosten, 2021
Vitenskapelig artikkel

Risk ranking and source attribution of food- and waterborne pathogens for surveillance purposes. Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food and Environment

VKM Report, 2021
Vitenskapelig oversiktsartikkel/review

Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

Food Control, 2021
Vitenskapelig artikkel

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

Applied and Environmental Microbiology, 2021
Vitenskapelig artikkel

Synthesis of Sodium Alginate–Silver Nanocomposites Using Plasma Activated Water and Cold Atmospheric Plasma Treatment

Nanomaterials, 2021
Vitenskapelig artikkel

Efficacy of Removing Bacteria and Organic Dirt from Hands-A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking

International Journal of Environmental Research and Public Health (IJERPH), 2021
Vitenskapelig artikkel

Development of Atlantic Salmon (Salmo salar L.) Under Hypoxic Conditions Induced Sustained Changes in Expression of Immune Genes and Reduced Resistance to Moritella viscosa

Frontiers in Ecology and Evolution, 2021
Vitenskapelig artikkel

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

Foods, 2021
Vitenskapelig artikkel

CdgL is a degenerate nucleotide cyclase domain protein affecting flagellin synthesis and motility in Bacillus thuringiensis

Research in Microbiology, 2021
Vitenskapelig artikkel

Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

World Mycotoxin Journal, 2021
Vitenskapelig artikkel

The complete genome sequence of Listeria monocytogenes strain S2542 and expression of selected genes under high-pressure processing

BMC Research Notes, 2021
Vitenskapelig artikkel

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

PLOS ONE, 2021
Vitenskapelig artikkel

Optimal saltreduksjon i røkt laks (OptiSalm) – Faglig sluttrapport

2021
Nofimas rapportserie

Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry

Journal of Applied Microbiology, 2021
Vitenskapelig artikkel

Mikrobiologi og produksjonshygiene i fiskemelindustrien

2021
Nofimas rapportserie

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Comprehensive Reviews in Food Science and Food Safety, 2021
Vitenskapelig artikkel

Anti-listerial properties of chemical constituents of Eruca sativa (rocket salad): From industrial observation to in vitro activity

PLOS ONE, 2021
Vitenskapelig artikkel

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

International journal of food microbiology, 2021
Vitenskapelig artikkel

Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

Food and Bioproducts Processing, 2021
Vitenskapelig artikkel

Ny «superkomponent» kan knekke listeria i mat

Matindustrien, 2021
Fagartikkel

High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes

BMC Genomics, 2021
Vitenskapelig artikkel

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

Microorganisms, 2021
Vitenskapelig artikkel

Virulence characterization and comparative genomics of Listeria monocytogenes sequence type 155 strains

BMC Genomics, 2020
Vitenskapelig artikkel

MogR is a ubiquitous transcriptional repressor affecting motility, biofilm formation and virulence in Bacillus thuringiensis

Frontiers in Microbiology, 2020
Vitenskapelig artikkel

Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence

Current Opinion in Food Science, 2021
Vitenskapelig oversiktsartikkel/review

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

International journal of food microbiology, 2021
Vitenskapelig artikkel

Recent Advances in Molecular Mechanisms of Autophagosome-Lysosome Fusion and Impacts of Exogenous Factors

ES Food & Agroforestry (FAF), 2020
Vitenskapelig oversiktsartikkel/review

Tiltak for økt kontroll med listeria i laksenæringen. Sluttrapport + vedlegg

2014
Nofimas rapportserie

Performance of two commercial rapid methods for sampling and detection of Listeria in small-scale cheese producing and salmon processing environments

Journal of Microbiological Methods, 2012
Vitenskapelig artikkel