I am a senior research scientist in the research area Food safety and quality in Division Food Science. I work in particular with food safety to understand growth and survival of foodborne pathogens (e.g. Escherichia coli, Listeria monocytogenes, Salmonella) in food and food production environments but also with food spoilage microorganisms and antibiotic resistant bacteria in the food chain. Knowledge on bacterial survival and growth on food contact surfaces (e.g. biofilms) and in food is is applied to obtain increased control of bacteria in food production environments. We apply and evaluate novel technologies (e.g. cleaning and disinfection strategies, antimicrobial compounds, bacteriophages) to obtain safe, high quality food from both the agricultural and seafood industry. Knowledge transfer to the food industry is an important part. I finished my Ph. D. in 1998. In the period 1998-2003 I worked at the Norwegian Institute of Public Health using molecular methods for
foodborne outbreak investigation and have since 2003 worked as a research scientist at Nofima.

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Food safety and quality

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