Topic: Pathogens

Home Results Topics from A-Z Pathogens

Results

06. Dec 2023

Understanding salmon skin

09. Jun 2022

Thousands of bacteria have been collected: Invaluable in the fight against challenging food bacteria

11. Mar 2022

Dead bacteria in the fish intestine can originate from the feed

13. Dec 2021

A new and quick sequencing technology will provide substantial advantages for the food industry

06. Apr 2021

How pathogens spread in the kitchen

18. Feb 2021

New “super-component” can destroy listeria in food

16. Dec 2020

Prepare your fridge for the holidays

26. Oct 2020

Why you should clean the kitchen counter after preparing food

11. Jun 2020

Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

26. Feb 2016

Fresh cod should be packaged with high oxygen

18. Nov 2015

Two-year minimum shelf life for clipfish

Projects

Prevention of listeria in salmonids by means of cleaning and disinfection of production facilities

2023 - 2024

DeList

Decontamination of listeria on salmon and trout

2023 - 2025

TryggRakfisk

New Technology for Increasing Food Safety in the Production of Rakfisk

2021 - 2024

PathoRAS

Pathogen dynamics and disinfection in Atlantic salmon recirculating aquaculture system

2023 - 2026

FutureFoodControl

Food safety, reduced food waste and sustainable packaging

2021 - 2024

SafeFoodCtrl

Antibacterial enzymes against pathogens

2021 - 2023

Phagepowder

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

2020 - 2024

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

PathoSeq

Food safety with high precision – Pathogenomics for the food industry

2019 - 2023

SafeConsume

Safer food through better kitchen hygiene

2017 - 2022

FoodMicro-Pack

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

2017 - 2020

SafeFood

High pressure processing against Listeria

2016 - 2019

Shelf life of salt-cured fish

2013 - 2015

KonSpor

Control of spore-forming bacteria in food with medium and long durability

2013 - 2016

OvoShine

Ensuring food safety in eggs

2014 - 2017

ScareCom

Food Scares: Consumer Perception, Risk Communication and Crisis Management

2014 - 2016

Worth knowing

Worth knowing about listeria

42 highlights from research on closed aquaculture systems

Food preservation

Facilities

Patogen Pilot Plant

This pilot plant is a national hub and Europe's first high-security production facility. Here, researchers study life-threatening bacteria like Listeria monocytogenes and E.coli in a realistic production environment to prevent serious food poisoning.

Results

Understanding salmon skin

Thousands of bacteria have been collected: Invaluable in the fight against challenging food bacteria￼

Dead bacteria in the fish intestine can originate from the feed

A new and quick sequencing technology will provide substantial advantages for the food industry

How pathogens spread in the kitchen

New “super-component” can destroy listeria in food

Prepare your fridge for the holidays

Why you should clean the kitchen counter after preparing food

Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

Fresh cod should be packaged with high oxygen

Two-year minimum shelf life for clipfish

Projects

Prevention of listeria in salmonids by means of cleaning and disinfection of production facilities

Decontamination of listeria on salmon and trout

New Technology for Increasing Food Safety in the Production of Rakfisk

Pathogen dynamics and disinfection in Atlantic salmon recirculating aquaculture system

Food safety, reduced food waste and sustainable packaging

Antibacterial enzymes against pathogens

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

Optimal salt reduction in smoked salmon

Food safety with high precision – Pathogenomics for the food industry

Safer food through better kitchen hygiene

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

High pressure processing against Listeria

Shelf life of salt-cured fish

Control of spore-forming bacteria in food with medium and long durability

Ensuring food safety in eggs

Food Scares: Consumer Perception, Risk Communication and Crisis Management

Worth knowing

Worth knowing about listeria

42 highlights from research on closed aquaculture systems

Food preservation

Facilities

Patogen Pilot Plant

Press releases

Publications

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

Inactivation of foodborne pathogens in dairy model systems by radio frequency processing

AP2. Metoder for dekontaminering av Listeria på laks og lakseprodukter

Håndtering og dekontaminering av mat med påvist Listeria – muligheter innenfor gjeldende regelverk

Hvordan bekjemper matprodusenter Listeria?

AP3. Skånsomme metoder for reduksjon av Listeria på laks og ørret – Effekt på farge og tekstur

Zic-HILIC MS/MS Method for NADomics Provides Novel Insights into Redox Homeostasis in Escherichia coli BL21 Under Microaerobic and Anaerobic Conditions

Staphylococcus spp. eradication from surfaces by the engineered bacteriolytic enzymes

Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation

AP1. Reduksjon av Listeria på laks; Skånsom dekontaminering av laks og ørret og deres produkter

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

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

Institutional food safety risk communication – A self-evaluation tool and its interpretation

Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating

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

A novel metagenomic approach uncovers phage genes as markers for increased disinfectant tolerance in mixed Listeria monocytogenes communities

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

Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder

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

Legal Regulation of Whole Genome Sequencing of Listeria monocytogenes in the Food Industry: Challenges, Attitudes, Possibilities. PathoSeq Project Report, WP5

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

Genomic analysis of Listeria monocytogenes CC7 associated with clinical infections and persistence in the food industry

Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of Listeria innocua

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

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

Mycobiota of Potato-Cereal Soft Wraps and the Production Facility

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

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

How to mitigate mycotoxins in cereal ingredients and food

Døde bakterier i fisketarmen kan stamme fra fôret

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

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

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

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

High diversity in the regulatory region of Shiga toxin encoding bacteriophages

Identifying and dealing with heat-resistant bacteria

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

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

Muggflora på Grotteost

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

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

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

Thousands of bacteria have been collected: Invaluable in the fight against challenging food bacteria