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1. Whole room disinfection with hydrogen peroxide mist to control Listeria monocytogenes in food industry related environments

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Fanebust, Helge; Fagerlund, Annette;     Show all 4 Authors
Source:
International journal of food microbiology 2019 v.292 pp. 118-125
ISSN:
0168-1605
Subject:
Listeria monocytogenes; air drying; antibacterial properties; bacteria; biofilm; catalase; cleaning; disinfection; droplets; enzyme activity; food industry; humidity; hydrogen peroxide; liquids; mists; poly(vinyl chloride); raw meat; salmon; screening; silver; sodium chloride; stainless steel; strain differences; temperature
Abstract:
... Listeria monocytogenes surviving daily cleaning and disinfection is a challenge for many types of food industries. In this study, it was tested whether whole room disinfection (WRD) with H2O2 mist could kill L. monocytogenes under conditions relevant for the food industry. Survival of a mixture of four L. monocytogenes strains exposed to H2O2 mist was investigated in a 36 m3 room. A commercial mac ...
DOI:
10.1016/j.ijfoodmicro.2018.12.015

2. Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond;     Show all 2 Author
Source:
Comprehensive reviews in food science and food safety 2017 v.16 no.5 pp. 1022-1041
ISSN:
1541-4337
Subject:
Acinetobacter; Enterobacteriaceae; Gram-negative bacteria; Gram-positive bacteria; Pseudomonas; antibiotic resistance genes; biocides; biofilm; cleaning; corrosion; cross contamination; dairies; disinfection; fermentation; food contact surfaces; food industry; food processing plants; food quality; food safety; humans; hygiene; microfiltration; pathogens; spoilage; temperature
Abstract:
... Surface hygiene is commonly measured as a part of the quality system of food processing plants, but as the bacteria present are commonly not identified, their roles for food quality and safety are not known. Here, we review the identity of residential bacteria and characteristics relevant for survival and growth in the food industry along with potential implications for food safety and quality. Sa ...
DOI:
10.1111/1541-4337.12283

3. Listeria monocytogenes strains show large variations in competitive growth in mixed culture biofilms and suspensions with bacteria from food processing environments

Author:
Langsrud, Solveig,   et al.   ; Heir, Even; Møretrø, Trond; Simensen, Andreas;     Show all 4 Authors
Source:
International journal of food microbiology 2018 v.275 pp. 46-55
ISSN:
0168-1605
Subject:
Acinetobacter; Gram-negative bacteria; Listeria innocua; Listeria monocytogenes; Pseudomonas fluorescens; Pseudomonas fragi; Serratia; Stenotrophomonas maltophilia; biofilm; fish industry; food industry; food processing; food processing plants; growth retardation; meat; microhabitats; mixed culture; niches; stainless steel
Abstract:
... Interactions and competition between resident bacteria in food processing environments could affect their ability to survive, grow and persist in microhabitats and niches in the food industry. In this study, the competitive ability of L. monocytogenes strains grown together in separate culture mixes with other L. monocytogenes (L. mono mix), L. innocua (Listeria mix), Gram-negative bacteria (Gram− ...
DOI:
10.1016/j.ijfoodmicro.2018.03.026

4. Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Schirmer, Bjørn C.T.; Heir, Even; Fagerlund, Annette; Hjemli, Pernille;     Show all 6 Authors
Source:
International journal of food microbiology 2017 v.241 pp. 215-224
ISSN:
0168-1605
Subject:
Listeria monocytogenes; alleles; antibacterial properties; bacteria; benzalkonium chloride; biofilm; disinfectants; disinfection; fish processing plants; food industry; food processing; growth retardation; meat processing plants; minimum inhibitory concentration; multiple-locus variable number tandem-repeat analysis; quaternary ammonium compounds; sanitation
Abstract:
... The antibacterial effect of disinfectants is crucial for the control of Listeria monocytogenes in food processing environments. Tolerance of L. monocytogenes to sublethal levels of disinfectants based on quaternary ammonium compounds (QAC) is conferred by the resistance determinants qacH and bcrABC. The presence and distribution of these genes have been anticipated to have a role in the survival a ...
DOI:
10.1016/j.ijfoodmicro.2016.10.025

5. Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef

Author:
Langsrud, Solveig,   et al.   ; Heir, Even; Rode, Tone Mari;     Show all 3 Authors
Source:
Meat science 2014 v.97 no.3 pp. 339-346
ISSN:
0309-1740
Subject:
European Union; Shiga toxin; Shiga toxin-producing Escherichia coli; anti-infective agents; bacteriophages; beef; cooking; cytotoxins; food safety; genes; muscles; pathogens; recycling; risk; sensory properties; storage time; washing
Abstract:
... Moisture enhancement of meat through injection is a technology to improve the sensory properties and the weight of meat. However, the technology may increase the risk of food borne infections. Shiga toxin-producing Escherichia coli (STEC) or bacteriophages carrying cytotoxin genes (Shiga toxin genes, stx), which is normally only present on the surface of intact beef, may be transferred to the inne ...
DOI:
10.1016/j.meatsci.2013.09.022

6. Effects of Materials Containing Antimicrobial Compounds on Food Hygiene

Author:
Langsrud, Solveig,   et al.   ; Moretro, Trond;     Show all 2 Author
Source:
Journal of food protection 2011 v.74 no.7 pp. 1200-1211
ISSN:
0362-028X
Subject:
anti-infective agents; antibacterial properties; cross contamination; cutting boards; food sanitation; knives; markets; microorganisms; refrigerators; risk reduction
Abstract:
... Surfaces with microorganisms may transfer unwanted microorganisms to food through cross-contamination during processing and preparation. A high hygienic status of surfaces that come in contact with food is important in order to reduce the risk of cross-contamination. During the last decade, products containing antimicrobial compounds, such as cutting boards, knives, countertops, kitchen utensils, ...
DOI:
10.4315/0362-028X.JFP-11-042

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

Author:
Langsrud, Solveig,   et al.   ; Moen, Birgitte; Røssvoll, Elin; Måge, Ingrid; Møretrø, Trond;     Show all 5 Authors
Source:
Canadian journal of microbiology 2015 v.62 no.2 pp. 148-160
ISSN:
1480-3275
Subject:
Enhydrobacter; Kocuria; Moraxella; biofilm; complementary DNA; food industry; genes; high-throughput nucleotide sequencing; kitchens; microorganisms; plate count; ribosomal RNA; stainless steel
Abstract:
... Stainless steel coupons are frequently used in biofilm studies in the laboratory, as this material is commonly used in the food industry. The coupons are attached to different surfaces to create a “natural” biofilm to be studied further in laboratory trials. However, little has been done to investigate how well the microbiota on such coupons represents the surrounding environment. The microbiota o ...
DOI:
10.1139/cjm-2015-0562

8. Contamination of salmon fillets and processing plants with spoilage bacteria

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Moen, Birgitte; Heir, Even; Hansen, Anlaug Å.;     Show all 5 Authors
Source:
International journal of food microbiology 2016 v.237 pp. 98-108
ISSN:
0168-1605
Subject:
Photobacterium; Pseudomonas; Shewanella; bacteria; fish fillets; fish processing plants; genes; hemorrhage; hygiene; phylogeny; plate count; ribosomal RNA; salmon; sanitation; seawater; sequence analysis; shelf life; slaughter; spoilage; spoilage bacteria; tanks
Abstract:
... The processing environment of salmon processing plants represents a potential major source of bacteria causing spoilage of fresh salmon. In this study, we have identified major contamination routes of important spoilage associated species within the genera Pseudomonas, Shewanella and Photobacterium in pre-rigor processing of salmon. Bacterial counts and culture-independent 16S rRNA gene analysis o ...
DOI:
10.1016/j.ijfoodmicro.2016.08.016

9. Hamburger hazards and emotions

Author:
Langsrud, Solveig,   et al.   ; Olsen, Nina Veflen; Røssvoll, Elin; Scholderer, Joachim;     Show all 4 Authors
Source:
Appetite 2014 v.78 pp. 95-101
ISSN:
0195-6663
Subject:
biological hazards; emotions; fearfulness; food safety; hamburgers; meat; models; willingness to pay
Abstract:
... Previous studies indicate that many consumers eat rare hamburgers and that information about microbiological hazards related to undercooked meat not necessarily leads to more responsible behavior. With this study we aim to investigate whether consumers’ willingness to eat hamburgers depends on the emotions they experience when confronted with the food. A representative sample of 1046 Norwegian con ...
DOI:
10.1016/j.appet.2014.03.007

10. A dissolving CO₂ headspace combined with organic acids prolongs the shelf-life of fresh pork

Author:
Langsrud, Solveig,   et al.   ; Schirmer, Bjørn Christian;     Show all 2 Author
Source:
Meat science 2010 v.85 no.2 pp. 280-284
ISSN:
0309-1740
Subject:
pork; raw meat; shelf life; carbon dioxide; organic acids and salts; modified atmosphere packaging; food packaging; gases; meat cuts; brining; citric acid; acetic acid; food storage; microbial growth; microbial load; vacuum packaging; meat quality; appearance (quality); color; marinating; sensory evaluation; food preservation; food preservatives
Abstract:
... The aim of this paper was to evaluate the effect of a novel CO₂ packaging method in combination with organic acids on the microbial growth in fresh pork meat. Fresh pork fillet was packed with a small amount of 100% CO₂ (initial gas/product ratio 0.2/1.0) and a brine solution containing citric acid (3% w/w, pH 5), acetic acid (1% w/w, pH 5) or a combination of both. Microbial counts and compositio ...
DOI:
10.1016/j.meatsci.2010.01.013

11. Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum-Packed Pork Meat

Author:
Langsrud, Solveig,   et al.   ; Schirmer, Bjørn Christian;     Show all 2 Author
Source:
Journal of food science 2010 v.75 no.2 pp. M98
ISSN:
0022-1147
Subject:
natural additives; antimicrobial properties; meat quality; food spoilage; in vitro studies; vacuum packaging; food packaging; bacterial contamination; pork; food analysis; meat composition; food contamination; shelf life
Abstract:
... The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, ...
DOI:
10.1111/j.1750-3841.2009.01485.x
PubMed:
20492248

12. Coaggregation between Rhodococcus and Acinetobacter strains isolated from the food industry

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Sharifzadeh, Shahab; Heir, Even; Rickard, Alexander H.;     Show all 5 Authors
Source:
Canadian journal of microbiology 2015 v.61 no.7 pp. 503-512
ISSN:
1480-3275
Subject:
Acinetobacter calcoaceticus; bacteria; biofilm; cleaning; disinfection; environmental factors; food industry; food processing; food surfaces; freshwater; heat; pH; peptidase K; polymers
Abstract:
... In this study, coaggregation interactions between Rhodococcus and Acinetobacter strains isolated from food-processing surfaces were characterized. Rhodococcus sp. strain MF3727 formed intrageneric coaggregates with Rhodococcus sp. strain MF3803 and intergeneric coaggregates with 2 strains of Acinetobacter calcoaceticus (MF3293, MF3627). Stronger coaggregation between A. calcoaceticus MF3727 and Rh ...
DOI:
10.1139/cjm-2015-0210

13. Toxin production and growth of pathogens subjected to temperature fluctuations simulating consumer handling of cold cuts

Author:
Langsrud, Solveig,   et al.   ; Røssvoll, Elin; Rønning, Helene Thorsen; Granum, Per Einar; Møretrø, Trond; Hjerpekjøn, Marianne Røine;     Show all 6 Authors
Source:
International journal of food microbiology 2014 v.185 pp. 82-92
ISSN:
0168-1605
Subject:
Bacillus cereus; Bacillus weihenstephanensis; Listeria monocytogenes; Staphylococcus aureus; Yersinia enterocolitica; agar; ambient temperature; breakfast; case studies; human diseases; luncheon meats; models; pathogens; poisoning; ready-to-eat foods; refrigerators; safety factor; vacations
Abstract:
... It is crucial for the quality and safety of ready-to-eat (RTE) foods to maintain the cold chain from production to consumption. The effect of temperature abuse related to daily meals and elevated refrigerator temperatures on the growth and toxin production of Bacillus cereus, Bacillus weihenstephanensis and Staphylococcus aureus and the growth of Listeria monocytogenes and Yersinia enterocolitica ...
DOI:
10.1016/j.ijfoodmicro.2014.05.020

14. Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Author:
Langsrud, Solveig,   et al.   ; Røssvoll, Elin; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen;     Show all 6 Authors
Source:
Meat science 2014 v.96 no.2 pp. 695-703
ISSN:
0309-1740
Subject:
Shiga toxin-producing Escherichia coli; color; consumer preferences; food handling; foodborne illness; ground beef; hamburgers; internal temperature; packaging; risk; surveys
Abstract:
... The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the “Big Six” (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP hamburgers cooked to 60°C core temperature appeared done and showed less ...
DOI:
10.1016/j.meatsci.2013.09.009
PubMed:
24200560

15. Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes

Author:
Langsrud, Solveig,   et al.   ; Schirmer, Bjørn C T; Heir, Even; Lindstedt, Bjørn-Arne; Møretrø, Trond;     Show all 5 Authors
Source:
The Journal of dairy research 2014 v.81 no.1 pp. 113-119
ISSN:
1469-7629
Subject:
Listeria monocytogenes; fresh cheeses; genome; humans; listeriosis; loci; minisatellite repeats; mortality; pH; pathogens; risk reduction; salt concentration; sodium chloride
Abstract:
... The aim of the study was to investigate how the use of fresh cheese brines compared with used brines and various combinations of pH and NaCl concentrations affected the survival of Listeria monocytogenes. Cheese brines from five Norwegian small scale cheese producers were analysed and showed great variations in pH (4·54–6·01) and NaCl concentrations (14·1–26·9 %). The survival of five strains of L ...
DOI:
10.1017/S0022029913000666
PubMed:
24433588

16. Food Safety Practices among Norwegian Consumers

Author:
Langsrud, Solveig,   et al.   ; Røssvoll, Elin Halbach; Lavik, Randi; Ueland, Øydis; Jacobsen, Eivind; Hagtvedt, Therese;     Show all 6 Authors
Source:
Journal of food protection 2013 v.76 no.11 pp. 1939-1947
ISSN:
0362-028X
Subject:
attitudes and opinions; behavior change; elderly; food handling; food production; food safety; higher education; linear models; men; parboiling; raw vegetables; ready-to-eat foods; regression analysis; sociodemographic characteristics; surveys; temperature; women; Norway
Abstract:
... An informed consumer can compensate for several potential food safety violations or contaminations that may occur earlier in the food production chain. However, a consumer can also destroy the work of others in the chain by poor food handling practices, e.g., by storing chilled ready-to-eat foods at abusive temperatures. To target risk-reducing strategies, consumer groups with high-risk behavior s ...
DOI:
10.4315/0362-028X.JFP-12-269
PubMed:
24215699

17. Antibacterial activity of cutting boards containing silver

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Høiby-Pettersen, Gunn S.; Halvorsen, Catherine K.;     Show all 4 Authors
Source:
Food control 2012 v.28 no.1 pp. 118-121
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Serratia; Staphylococcus aureus; antibacterial properties; bacteria; coagulase negative staphylococci; cutting boards; food preparation; relative humidity; silver; sodium chloride; zeolites
Abstract:
... In the present study the antibacterial effect of three commercially available cutting boards containing silver zeolites or nanosilver was studied. Mixtures of five strains of Staphylococcus aureus were added to coupons of cutting boards followed by incubation at 35–93% relative humidity on open surfaces or at 100% relative humidity in the Japanese industrial standard film-test for 24 h. The silver ...
DOI:
10.1016/j.foodcont.2012.05.007

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

Author:
Langsrud, Solveig,   et al.   ; Schirmer, Bjørn C.T.; Møretrø, Trond; Hagtvedt, Therese; Heir, Even;     Show all 5 Authors
Source:
Journal of microbiological methods 2012 v.91 no.2 pp. 295-300
ISSN:
0167-7012
Subject:
Carnobacterium piscicola; Enterococcus; Listeria; bacteria; cheeses; flora; hygiene; polymerase chain reaction; rapid methods; salmon
Abstract:
... Two commercially available all-in-one swab rapid detection systems for Listeria spp. (InSite Listeria Test and Path-Chek hygiene Listeria) were tested for performance in cheese production environments and salmon processing facilities. Sampling was conducted both on clean surfaces and during production. A total of 338 samples were taken using the swabs (175 in cheese environments, 163 in salmon env ...
DOI:
10.1016/j.mimet.2012.08.013

19. Application of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys

Author:
Langsrud, Solveig,   et al.   ; Rossvoll, Elin Halbach; Ueland, Oydis; Hagtvedt, Therese; Jacobsen, Eivind; Lavik, Randi;     Show all 6 Authors
Source:
Journal of food protection 2012 v.75 no.9 pp. 1673-1690
ISSN:
0362-028X
Subject:
HACCP; Internet; ambient temperature; food handling; heat treatment; observational studies; risk; surveys
Abstract:
... Traditionally, consumer food safety survey responses have been classified as either “right” or “wrong” and food handling practices that are associated with high risk of infection have been treated in the same way as practices with lower risks. In this study, a risk-based method for consumer food safety surveys has been developed, and HACCP (hazard analysis and critical control point) methodology w ...
DOI:
10.4315/0362-028X.JFP-11-545

20. Control of Salmonella in food related environments by chemical disinfection

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Heir, Even; Nesse, Live L.; Vestby, Lene K.;     Show all 5 Authors
Source:
Food research international 2012 v.45 no.2 pp. 532-544
ISSN:
0963-9969
Subject:
Salmonella; adaptation; antimicrobial properties; bacteria; cleaning; cross contamination; disinfectants; disinfection; food industry; food preparation; foods; households; physiological response; physiological state; risk; starvation; temperature
Abstract:
... Salmonella may be transferred to food through cross-contamination during processing and preparation. To minimise the risk of cross-contamination, proper cleaning and disinfection is essential for the food industry. Recently, disinfection of areas for preparation and storage of food has also gained increased popularity in households. There is a range of disinfectants available with different proper ...
DOI:
10.1016/j.foodres.2011.02.002

21. Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods

Author:
Langsrud, Solveig,   et al.   ; Giaouris, Efstathios; Heir, Even; Hébraud, Michel; Chorianopoulos, Nikos; Møretrø, Trond; Habimana, Olivier; Desvaux, Mickaël; Renier, Sandra; Nychas, George-John;     Show all 10 Authors
Source:
Meat science 2014 v.97 no.3 pp. 298-309
ISSN:
0309-1740
Subject:
antibiotic resistance; bacteria; bacteriophages; biofilm; cross contamination; disinfection; essential oils; food contact surfaces; livestock and meat industry; meat processing; meat quality; methodology; spoilage
Abstract:
... Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecie ...
DOI:
10.1016/j.meatsci.2013.05.023

22. Assessment of the antibacterial activity of a triclosan-containing cutting board

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Høiby-Pettersen, Gunn S.; Habimana, Olivier; Heir, Even;     Show all 5 Authors
Source:
International journal of food microbiology 2011 v.146 no.2 pp. 157-162
ISSN:
0168-1605
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Staphylococcus aureus; agar; antibacterial properties; antimicrobial agents; bacteria; chickens; cooked foods; cutting boards; exposure duration; food spoilage; hygiene; plate count; raw meat; ready-to-eat foods; relative humidity; spoilage; viability; washing
Abstract:
... Several studies have shown that consumers may not clean cutting boards properly between preparation of raw and cooked meat. Cutting boards may therefore act as sources for contamination of cooked meat or other ready-to-eat foods with pathogenic and spoilage bacteria. The aim of the work was to investigate if cutting boards containing the antimicrobial compound triclosan can reduce the viability of ...
DOI:
10.1016/j.ijfoodmicro.2011.02.017
PubMed:
21402423

23. Micro ecosystems from feed industry surfaces: a survival and biofilm study of Salmonella versus host resident flora strains

Author:
Langsrud, Solveig,   et al.   ; Habimana, Olivier; Møretrø, Trond; Vestby, Lene K; Nesse, Live L; Heir, Even;     Show all 6 Authors
Source:
BMC veterinary research 2010 v.6 no.1 pp. 228
ISSN:
1746-6148
Subject:
Pseudomonas; Salmonella enterica; Staphylococcus; bacteria; biofilm; control methods; disinfection; ecosystems; factories; feed composition; feed industry; feed processing; feeds; flora; hosts; ingredients; ribosomal DNA; serotypes
Abstract:
... BACKGROUND: The presence of Salmonella enterica serovars in feed ingredients, products and processing facilities is a well recognized problem worldwide. In Norwegian feed factories, strict control measures are implemented to avoid establishment and spreading of Salmonella throughout the processing chain. There is limited knowledge on the presence and survival of the resident microflora in feed pro ...
DOI:
10.1186/1746-6148-6-48
PubMed:
21044298
PubMed Central:
PMC2989951

24. Enhanced Surface Colonization by Escherichia coli O157:H7 in Biofilms Formed by an Acinetobacter calcoaceticus Isolate from Meat-Processing Environments

Author:
Langsrud, Solveig,   et al.   ; Habimana, Olivier; Heir, Even; Åsli, Anette Wold; Møretrø, Trond;     Show all 5 Authors
Source:
Applied and environmental microbiology 2010 v.76 no.13 pp. 4557-4559
ISSN:
0099-2240
Subject:
Acinetobacter calcoaceticus; Escherichia coli O157; bacteria; biofilm; factories; meat; meat processing
Abstract:
... A meat factory commensal bacterium, Acinetobacter calcoaceticus, affected the spatial distribution of Escherichia coli O157:H7 surface colonization. The biovolume of E. coli O157:H7 was 400-fold higher (1.2 x 10⁶ μm³) in a dynamic cocultured biofilm than in a monoculture (3.0 x 10³ μm³), and E. coli O157:H7 colonized spaces between A. calcoaceticus cell clusters. ...
DOI:
10.1128/AEM.02707-09

25. A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Author:
Langsrud, Solveig,   et al.   ; Asefa, Dereje T.; Kure, Cathrine F.; Gjerde, Ragnhild O.; Omer, Mohamed K.; Nesbakken, Truls; Skaar, Ida;     Show all 7 Authors
Source:
Food control 2011 v.22 no.6 pp. 831-837
ISSN:
0956-7135
Subject:
HACCP; critical control points; meat processing; meat production; monitoring; secondary metabolites; toxicity; yeasts
Abstract:
... This work provided a HACCP plan for mycotoxigenic hazards associated with dry-cured meat production facility. Mycotoxigenic hazards that could emerge at each stage of the production were described. Pathogenic yeasts, toxic secondary metabolites of toxigenic moulds were identified as the potential hazards. Smoking and the dry-ripening stages of production were the critical control points identified ...
DOI:
10.1016/j.foodcont.2010.09.014

26. Persistence of foodborne pathogens and their control in primary and secondary food production chains

Author:
Langsrud, Solveig,   et al.   ; Larsen, Marianne Halberg; Dalmasso, Marion; Ingmer, Hanne; Malakauskas, Mindaugas; Mader, Anneluise; Møretrø, Trond; Smole Možina, Sonja; Rychli, Kathrin; Wagner, Martin; John Wallace, R.; Zentek, Jurgen; Jordan, Kieran;     Show all 13 Authors
Source:
Food control 2014 v.44 pp. 92-109
ISSN:
0956-7135
Subject:
Campylobacter; Cronobacter; Escherichia coli O157; Listeria monocytogenes; Salmonella; cattle production; food chain; food pathogens; food production; food safety; secondary productivity; swine
Abstract:
... This review highlights factors involved in the persistence of foodborne pathogens in selected food chains and covers aspects of the basis for persistence, the consequences of persistence in terms of food safety implications, and the strategies that can be employed to combat persistence. The examples selected are Escherichia coli O157 and Salmonella at primary production of cattle and pigs, respect ...
DOI:
10.1016/j.foodcont.2014.03.039

27. A novel packaging method with a dissolving CO₂ headspace combined with organic acids prolongs the shelf life of fresh salmon

Author:
Langsrud, Solveig,   et al.   ; Schirmer, Bjørn Christian; Heiberg, Ragnhild; Eie, Thomas; Møretrø, Trond; Maugesten, Tove; Carlehøg, Mats;     Show all 7 Authors
Source:
International journal of food microbiology 2009 v.133 no.1-2 pp. 154-160
ISSN:
0168-1605
Subject:
new methods; food packaging; carbon dioxide; citric acid; acetic acid; shelf life; raw fish; salmon; modified atmosphere packaging; brining; bacterial contamination; Photobacterium phosphoreum; Carnobacterium; lactic acid bacteria; food spoilage; food analysis; food composition
Abstract:
... The aim of this study was to evaluate a novel packaging method for fresh fish and to determine its effect on the bacterial growth in fresh salmon. Fresh salmon was packed with a small amount of 100% CO₂ (gas/product ratio 0.2/1.0 v/v) and a brine solution containing various combinations of citric acid (3% w/w, pH 5), acetic acid (1% w/w, pH 5) and cinnamaldehyde (200 μg/ml). Total bacterial counts ...
DOI:
10.1016/j.ijfoodmicro.2009.05.015

28. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility

Author:
Langsrud, Solveig,   et al.   ; Asefa, Dereje T.; Kure, Cathrine F.; Gjerde, Ragnhild O.; Omer, Mohamed K.; Nesbakken, Truls; Skaar, Ida;     Show all 7 Authors
Source:
International journal of food microbiology 2010 v.140 no.2-3 pp. 131-135
ISSN:
0168-1605
Subject:
molds (fungi); food contamination; meat quality; food analysis; meat composition; microbial contamination; cured meats; meat processing; food processing plants; food processing quality; indoor environmental quality
Abstract:
... The aims of this study were to investigate the patterns of fungal growth on dry-cured meat products, identify the important sources and factors of contamination and recommend intervention measures. The production processes of two smoked dry-cured hams and one unsmoked dry-cured leg of lamb were studied. A longitudinal observational study was performed to collect 642 samples from the meat, producti ...
DOI:
10.1016/j.ijfoodmicro.2010.04.008
PubMed:
20442004

29. Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production

Author:
Langsrud, Solveig,   et al.   ; Kure, Cathrine Finne; Borch, Elisabeth; Karlsson, Ingela; Homleid, Jens Petter;     Show all 5 Authors
Source:
International journal of food microbiology 2008 v.122 no.1-2 pp. 29-34
ISSN:
0168-1605
Subject:
cheesemaking; food sanitation; semisoft cheeses; food spoilage; food contamination; molds (fungi); airborne microorganisms; cheese industry; selective media; Penicillium; Cladosporium; Penicillium commune
Abstract:
... It was investigated if a selective medium for common cheese spoiling moulds (CREAD) could give more relevant information than a general mould medium in hygienic air-sampling in cheese factories. A total of 126 air-samples were taken in six Nordic cheese factories using the general mould medium DG18 and CREAD. The level and genera of air-borne mould was determined. Identification to species-level w ...
DOI:
10.1016/j.ijfoodmicro.2007.11.060
PubMed:
18164777

30. The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility

Author:
Langsrud, Solveig,   et al.   ; Asefa, Dereje T.; Gjerde, Ragnhild O.; Kure, Cathrine F.; Sidhu, Maan S.; Nesbakken, Truls; Skaar, Ida;     Show all 7 Authors
Source:
Food control 2009 v.20 no.11 pp. 997-1001
ISSN:
0956-7135
Subject:
dried meat; cured meats; viability; mycology; taxonomy; quantitative analysis; meat processing; food processing plants; food contamination; curing (food products); airborne microorganisms; salting; indoor environmental quality; drying; fungi
DOI:
10.1016/j.foodcont.2008.11.011

31. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products

Author:
Langsrud, Solveig,   et al.   ; Asefa, Dereje T.; Møretrø, Trond; Gjerde, Ragnhild O.; Kure, Cathrine F.; Sidhu, Maan S.; Nesbakken, Truls; Skaar, Ida;     Show all 8 Authors
Source:
International journal of food microbiology 2009 v.133 no.1-2 pp. 135-140
ISSN:
0168-1605
Subject:
yeasts; genetic variation; food processing; food processing quality; meat products; cured meats; curing (food products); biodiversity; longitudinal studies; food analysis; meat composition; minimum inhibitory concentration; Norway
Abstract:
... This study investigate the diversity and dynamics of yeasts in the production processes of one unsmoked and two smoked dry-cured meat products of a Norwegian dry-cured meat production facility. A longitudinal observational study was performed to collect 642 samples from the meat, production materials, room installations and indoor and outdoor air of the production facility. Nutrient rich agar medi ...
DOI:
10.1016/j.ijfoodmicro.2009.05.011
PubMed:
19505738

32. Moulds contaminants on Norwegian dry-cured meat products

Author:
Langsrud, Solveig,   et al.   ; Asefa, Dereje T.; Gjerde, Ragnhild O.; Sidhu, Maan S.; Kure, Cathrine F.; Nesbakken, Truls; Skaar, Ida;     Show all 7 Authors
Source:
International journal of food microbiology 2009 v.128 no.3 pp. 435-439
ISSN:
0168-1605
Subject:
dried meat; cured meats; food contamination; food pathogens; toxigenic strains; food spoilage; molds (fungi); secondary metabolites; mycotoxins; meat aging; food packaging; processing stages; isolation; Penicillium; Cladosporium; Eurotium; predictive microbiology; microbial growth; Norway
Abstract:
... Dry-cured meat production has a long tradition in Norway. However, uncontrolled mould growth on the surface of the dry-cured meat products is causing significant quality problems. As some moulds are mycotoxigenic, their growth on the dry-cured meat products could also pose a serious health risk. Such quality problems and potential health risks can be better handled if the types of moulds growing o ...
DOI:
10.1016/j.ijfoodmicro.2008.09.024
PubMed:
19000642

33. Susceptibility of Salmonella isolated from fish feed factories to disinfectants and air-drying at surfaces

Author:
Langsrud, Solveig,   et al.   ; Møretrø, Trond; Midtgaard, Eiri S.; Nesse, Live L.;     Show all 4 Authors
Source:
Veterinary microbiology 2003 v.94 no.3 pp. 207-217
ISSN:
0378-1135
Subject:
Escherichia coli; Salmonella; adverse effects; bovine serum albumin; disinfectants; factories; fish feeds; stainless steel
Abstract:
... The objective of this work was to determine whether persistence of certain Salmonella isolates in fish feed factories involved enhanced resistance to disinfectants or air-drying. Salmonella isolates known to be persistent in fish feed factories and Salmonella isolates from other origins were tested for their sensitivity to nine disinfectants by using a suspension test. More than 5 log10 reduction ...
DOI:
10.1016/S0378-1135(03)00105-6