Blar i NOFIMA vitenarkiv på forfatter "Heir, Even"
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Overvåking og prøvetaking for økt kontroll med Listeria ved produksjon av varmebehandlede, spiseklare kjøttprodukter
Heir, Even; Møretrø, Trond; Langsrud, Solveig (Research report, 2016) -
Pervasive Listeria monocytogenes Is Common in the Norwegian Food System and Is Associated with Increased Prevalence of Stress Survival and Resistance Determinants
Fagerlund, Annette; Wagner, Eva; Møretrø, Trond; Heir, Even; Moen, Birgitte; Rychli, Kathrin; Langsrud, Solveig (Peer reviewed; Journal article, 2022)To investigate the diversity, distribution, persistence, and prevalence of stress survival and resistance genes of Listeria monocytogenes clones dominating in food processing environments in Norway, genome sequences from ... -
Problemløsing og forebygging av Listeria i avdelinger som håndterer uemballerte, varmebehandlete kjøttprodukter
Langsrud, Solveig; Møretrø, Trond; Heir, Even (Research report, 2016) -
Produksjonshygiene og holdbarhet av pre-rigor laksefilet (forprosjekt). Nivå av bakterier og kartlegging av bakterieflora/mikrobiota på pre-rigor produsert islagret laksefilet
Heir, Even; Langsrud, Solveig; Moen, Birgitte; Hansen, Anlaug ådland (Research report, 2013)Formålet med dette forprosjektet har vært å gi en oversikt over dagens status for prosess/hygieneforhold som kan ha betydning for kvalitet og holdbarhet til fersk, islagret pre-rigor filetert laks. Arbeidet er gjennomført ... -
Prosessoptimalisering og mulig bruk av salterstattere med tanke på saltreduksjon i røkte lakseprodukter (OptiSalm. Delrapport for sensorisk profilering av røkt laks med salterstattere
Gaarder, Mari Øvrum; Myhrer, Kristine S.; Holck, Askild Lorentz; Heir, Even (Nofima rapportserie, Research report, 2021) -
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
Heir, Even; Jensen, Merete Rusås; Åsli, Anette Wold; Holck, Askild; Berget, Ingunn (Peer reviewed; Journal article, 2023)Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. ... -
Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments
Heir, Even; Liland, Kristian Hovde; Carlehög, Mats; Holck, Askild Lorentz (Peer reviewed; Journal article, 2018) -
Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light
Holck, Askild Lorentz; Liland, Kristian Hovde; Carlehög, Mats; Heir, Even (Peer reviewed; Journal article, 2018)Salmon is the food most frequently reported in the RASFF (Rapid Alert System for Food and Feed) database in conjunction with Listeria monocytogenes and consumption of cold-smoked salmon have led to severe outbreaks of ... -
Risk assessment on the use of triclosan in cosmetics. Prepared by the Scientific Committee in cooperation with the Panel on Biological Hazards and the Panel on Food Additives, Flavourings, Processing Aids, Materials in contact with Food and Cosmetics
Krogdahl, Åshild; Alexander, Jan; Andersen, Lene Frost; Dybing, Erik; Farstad, Wenche Kristin; Heir, Even; Husøy, Trine; Høiby, Arne; Kapperud, Georg; Kruse, Hilde; Lassen, Jørgen Fredrik; Lie, Øyvind; Lundebye, Anne-Katrine; Lunestad, Bjørn Tore; Løvik, Martinus; Naterstad, Kristine; Narvhus, Judith Ann; Nes, Ingolf; Nesbakken, Truls; Næss, Bjørn; Paulsen, Jan Erik; Rimstad, Espen; Robertson, Lucy Jane; Sanner, Tore; Scheie, Anne Aamdal; Skjerve, Eystein; Skåre, Janneche Utne; Steffensen, Inger-Lise; Sundheim, Leif; Wasteson, Yngvild (VKM Report, Research report, 2005) -
Salterstattere i røkt laks
Heir, Even; Gaarder, Mari Øvrum; Johannessen, Tom Chr.; Holck, Askild Lorentz (Nofima rapportserie, Research report, 2020)Denne rapporten gir en kort oversikt over kommersielle salterstattere som kan ha relevans for bruk i produksjon av røkte lakseprodukter. Rapporten inngår i prosjektet «Metoder for erstatning av salt i røkte lakseprodukter» ... -
Smitteveier og smittekilder for Listeria i produksjonskjeden for sløyd og røkt laks
Heir, Even; Langsrud, Solveig (Research report, 2013)Målet i denne arbeidspakken har vært å identifisere smitteveier og smittekilder for Listeria i anlegg som produserer sløyd og/eller røkt laks. Det er gjennomført systematisk prøvetaking i fire anlegg som prosesserer ... -
Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid
Rode, Tone Mari; McLeod, Anette; Måge, Ingrid; Heir, Even; Axelsson, Lars; Holck, Askild Lorentz (Peer reviewed; Journal article, 2017)The ability of foodborne pathogens to exhibit adaptive responses to stressful conditions in foods may enhance their survival when passing through the gastrointestinal system. We aimed to determine whether Escherichia coli ... -
Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid
Rode, Tone Mari; McLeod, Anette; Måge, Ingrid; Heir, Even; Axelsson, Lars; Holck, Askild Lorentz (Peer reviewed; Journal article, 2017)The ability of foodborne pathogens to exhibit adaptive responses to stressful conditions in foods may enhance their survival when passing through the gastrointestinal system. We aimed to determine whether Escherichia coli ... -
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef
Langsrud, Solveig; Heir, Even; Rode, Tone Mari (Peer reviewed; Journal article, 2014)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 toxinproducing Escherichia ... -
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef
Langsrud, Solveig; Heir, Even; Rode, Tone Mari (Peer reviewed; Journal article, 2014)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 toxinproducing Escherichia ... -
Test av verktøy for kontroll med Listeria i laks og lakseprodukter. Faglig sluttrapport
Heir, Even; Holck, Askild Lorentz; Carlehög, Mats; Henriksen, Edgar; Solberg, Lars Erik; Jensen, Merete Rusås; Liland, Kristian Hovde; Moen, Birgitte (Nofima rapportserie, Research report, 2020)Målet med prosjektet var å framskaffe kunnskap om metoder for å redusere Listeria på rå og røkt laks. Metoder og teknologier som ble ansett å kunne oppfylle viktige kriterier knyttet til Listeria-effekt, laksekvalitet, ... -
Test av verktøy for kontroll med Listeria i laks og lakseprodukter. Faglig sluttrapport
Heir, Even; Holck, Askild Lorentz; Carlehög, Mats; Henriksen, Edgar; Solberg, Lars Erik; Jensen, Merete Rusås; Liland, Kristian Hovde; Moen, Birgitte (Nofima rapportserie, Research report, 2020)Målet med prosjektet var å framskaffe kunnskap om metoder for å redusere Listeria på rå og røkt laks. Metoder og teknologier som ble ansett å kunne oppfylle viktige kriterier knyttet til Listeria-effekt, laksekvalitet, ... -
The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen
Røssvoll, Elin; Langsrud, Solveig; Bloomfield, S; Moen, Birgitte; Heir, Even; Møretrø, Trond (Peer reviewed; Journal article, 2015)AIMS: Few studies have compared the effectiveness of hygienic cleaning under simulated use conditions. This study compares commonly used and novel cleaning methods for food contact and hand contact surfaces in kitchens. ... -
The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen
Røssvoll, Elin; Langsrud, Solveig; Bloomfield, S; Moen, Birgitte; Heir, Even; Møretrø, Trond (Peer reviewed; Journal article, 2015)AIMS: Few studies have compared the effectiveness of hygienic cleaning under simulated use conditions. This study compares commonly used and novel cleaning methods for food contact and hand contact surfaces in kitchens. ... -
The persistence of Salmonella following desiccation under feed processing environmental conditions: a subject of relevance
Habimana, Olivier; Nesse, Live Lingaas; Møretrø, Trond; Berg, Kristin; Heir, Even; Vestby, Lene Karine; Langsrud, Solveig (Peer reviewed; Journal article, 2014)