HomeAboutEmployeesMerete Rusås Jensen

Merete Rusås Jensen

Senior Engineer

I am a Senior Food Technologist at the Department of Food Safety and quality and have been working here since 2008. My main fields are methods in Microbiology and Molecularbiology included Next-generation sequencing. Education: Bioengineer (biomedical laboratory scientist), Bachelor degree and 1-year higher education with microbiology as major area of study.

+47 414 40 506

+47 64 97 04 80

E-mail

Ås

Food safety and quality

Cristin See publications in Cristin



My Projects

Thumbnail for Orchestrating food system microbiomes to minimize food waste

MICROORC

Orchestrating food system microbiomes to minimize food waste

2023 - 2027

Thumbnail for Food safety, reduced food waste and sustainable packaging

FutureFoodControl

Food safety, reduced food waste and sustainable packaging

2021 - 2024

Thumbnail for Sustainable, Effective and Natural Inhibition of Food-Borne Pathogens by Advanced Phage Technology

Phagepowder

Sustainable, Effective and Natural Inhibition of Food-Borne Pathogens by Advanced Phage Technology

2020 - 2024

Thumbnail for Food safety with high precision – Pathogenomics for the food industry

PathoSeq

Food safety with high precision – Pathogenomics for the food industry

2019 - 2023

Thumbnail for Optimal salt reduction in smoked salmon

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

Thumbnail for Safe and durable food, optimal packaging concepts and reduced food waste

FoodMicro-Pack

Safe and durable food, optimal packaging concepts and reduced food waste

2017 - 2020

My publications

Merete Rusås Jensen has 11 publications at Nofima:

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Foods, 2023
Academic article

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
Academic article

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

Foods, 2022
Academic article

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

International journal of food microbiology, 2021
Academic article

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

Applied and Environmental Microbiology, 2021
Academic article

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
Academic article

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

PLOS ONE, 2020
Academic article

The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses

Food Control, 2020
Academic article

Evaluation of tools for control of Listeria in salmon and salmon products

2020
Nofima’s reports

Synergistic and suppressive effects of dietary phenolic acids and other phytochemicals from cereal extracts on nuclear factor kappa B activity

Food Chemistry, 2012
Academic article

Activation and Inhibition of Nuclear Factor Kappa B Activity by Cereal Extracts: Role of Dietary Phenolic Acids

Journal of Agricultural and Food Chemistry, 2009
Academic article