Blar i NOFIMA vitenarkiv på forfatter "Langsrud, Solveig"
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Microbiota formed on attached stainless steel coupons correlates with the natural biofilm of the sink surface in domestic kitchens
Moen, Birgitte; Røssvoll, Elin; Måge, Ingrid; Møretrø, Trond; Langsrud, Solveig (Peer reviewed; Journal article, 2016)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 ... -
Microbiota formed on attached stainless steel coupons correlates with the natural biofilm of the sink surface in domestic kitchens
Moen, Birgitte; Røssvoll, Elin; Måge, Ingrid; Møretrø, Trond; Langsrud, Solveig (Peer reviewed; Journal article, 2015)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 ... -
Nye verktøy for kontroll med listeria i laks og lakseprodukter: Vurdering og uttesting av metoder for å redusere listeria-nivået i råvarer og produkter. Forprosjekt
Heir, Even; Holck, Askild Lorentz; Langsrud, Solveig (Research report, 2015)Listeria er en stor utfordring for laksenæringen. Optimal produksjonshygiene er vesentlig for kontroll, men kan ikke sikre fravær av listeria i laks og lakseprodukter. Det er derfor behov for metoder som kan eliminere eller ... -
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 islagret pre-rigor laksefilet. Sluttrapport – FHF-prosjekt 900938
Langsrud, Solveig (Nofima rapportserie, Research report, 2015)Målet med prosjektet var å bygge opp et kunnskapsgrunnlag for å oppnå lenger og mer stabil holdbarhet på islagret laks. Mikrobiologisk vekst, senoriske endringer og forbrukeroppfatning av laksefilet som var tilsatt ulike ... -
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 ... -
Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels
Almli, Valerie Lengard; Galler, Martina; Møretrø, Trond; Langsrud, Solveig; Øvrum Gaarder, Mari; Ueland, Øydis (Peer reviewed; Journal article, 2022)Food poisoning is a threat to health and economy across regions and living standards, with an estimated 600 million cases worldwide every year. In consumer households, water and electricity facilities are key to safe food ... -
Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors
Cardoso, Maria Joao; Nicolau, Anca Ioana; Borda, Daniela; Nielsen, Line; Maia, Rui Leandro; Møretrø, Trond; Ferreira, Vânia; Knøchel, Susanne; Langsrud, Solveig; Teixeira, Paula (Peer reviewed; Journal article, 2021)Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and ... -
Situated food safety behavior
Veflen, Nina Jeanette; Røssvoll, Elin; Langsrud, Solveig; Scholderer, Joachim (Peer reviewed; Journal article, 2020) -
Situated Food Safety Risk and the Influence of Social Norms
Veflen, Nina Jeanette; Scholderer, Joachim; Langsrud, Solveig (Journal article; Peer reviewed, 2020) -
Situated Food Safety Risk and the Influence of Social Norms
Veflen, Nina Jeanette; Scholderer, Joachim; Langsrud, Solveig (Peer reviewed; Journal article, 2020)Previous studies of risk behaviour observed weak or inconsistent relationships between risk perception and risk-taking. One aspect that has often been neglected in such studies is the situational context in which risk ... -
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 ... -
Surveillance of Listeria monocytogenes: Early detection, population dynamics and quasimetagenomic sequencing during selective enrichment
Wagner, Eva; Fagerlund, Annette; Langsrud, Solveig; Møretrø, Trond; Jensen, Merete Rusås; Moen, Birgitte (Peer reviewed; Journal article, 2021)In this study, we addressed different aspects regarding the implementation of quasimetagenomic sequencing as a hybrid surveillance method in combination with enrichment for early detection of Listeria monocytogenes in the ... -
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 ... -
Synthetic brominated furanone F202 prevents biofilm formation by potentially human pathogenic Escherichia coli O103: H2 and Salmonella ser. Agona on abiotic surfaces
Vestby, Lene Karine; Johannesen, Karianne Cecilie Strømme; Witsø, Ingun Lund; Habimana, Olivier; Scheie, Anne Aamdal; Urdahl, Anne Margrete; Benneche, Tore; Langsrud, Solveig; Nesse, Live Lingaas (Peer reviewed; Journal article, 2014)Aims Investigate the use of a synthetic brominated furanone (F202) against the establishment of biofilm by Salmonella ser. Agona and E. coli O103:H2 under temperature conditions relevant for the food and feed industry as ... -
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. ...