Blar i Publikasjoner fra CRIStin på emneord "Food safety"
Viser treff 1-6 av 6
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Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin
(Peer reviewed; Journal article, 2021)Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health ... -
In-Depth Longitudinal Study of Listeria monocytogenes ST9 Isolates from the Meat Processing Industry: Resolving Diversity and Transmission Patterns Using Whole-Genome Sequencing
(Peer reviewed; Journal article, 2020)Listeria monocytogenes is a pathogen mostly associated with the consumption of ready-to-eat foods and can cause severe disease and death. It can be introduced into food chains from raw materials, but often the contamination ... -
Pervasive Listeria monocytogenes Is Common in the Norwegian Food System and Is Associated with Increased Prevalence of Stress Survival and Resistance Determinants
(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 ... -
Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels
(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 ... -
Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points
(Peer reviewed; Journal article, 2021)In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices ... -
Using tactile cold perceptions as an indicator of food safety-a hazardous choice
(Peer reviewed; Journal article, 2020)The safety of many foods is dependent on ensuring the cold chain until the time of consumption. A weak link is the consumer part of the chain as the temperatures of domestic refrigerators are often too high and the users ...