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Items: 1 to 50 of 69

1.

Evaluation of ATP bioluminescence-based methods for hygienic assessment in fish industry.

Møretrø T, Normann MA, Saebø HR, Langsrud S.

J Appl Microbiol. 2019 Jul;127(1):186-195. doi: 10.1111/jam.14292. Epub 2019 May 21.

PMID:
31021030
2.

Whole room disinfection with hydrogen peroxide mist to control Listeria monocytogenes in food industry related environments.

Møretrø T, Fanebust H, Fagerlund A, Langsrud S.

Int J Food Microbiol. 2019 Mar 2;292:118-125. doi: 10.1016/j.ijfoodmicro.2018.12.015. Epub 2018 Dec 21.

PMID:
30594743
3.

Listeria monocytogenes strains show large variations in competitive growth in mixed culture biofilms and suspensions with bacteria from food processing environments.

Heir E, Møretrø T, Simensen A, Langsrud S.

Int J Food Microbiol. 2018 Jun 20;275:46-55. doi: 10.1016/j.ijfoodmicro.2018.03.026. Epub 2018 Mar 28.

4.

Complete Genome Sequences of Six Listeria monocytogenes Sequence Type 9 Isolates from Meat Processing Plants in Norway.

Fagerlund A, Langsrud S, Moen B, Heir E, Møretrø T.

Genome Announc. 2018 Feb 15;6(7). pii: e00016-18. doi: 10.1128/genomeA.00016-18.

5.

Cleaning and Disinfection of Biofilms Composed of Listeria monocytogenes and Background Microbiota from Meat Processing Surfaces.

Fagerlund A, Møretrø T, Heir E, Briandet R, Langsrud S.

Appl Environ Microbiol. 2017 Aug 17;83(17). pii: e01046-17. doi: 10.1128/AEM.01046-17. Print 2017 Sep 1.

6.

Transfer Potential of Plasmids Conferring Extended-Spectrum-Cephalosporin Resistance in Escherichia coli from Poultry.

Mo SS, Sunde M, Ilag HK, Langsrud S, Heir E.

Appl Environ Microbiol. 2017 May 31;83(12). pii: e00654-17. doi: 10.1128/AEM.00654-17. Print 2017 Jun 15.

7.

Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry.

Møretrø T, Schirmer BCT, Heir E, Fagerlund A, Hjemli P, Langsrud S.

Int J Food Microbiol. 2017 Jan 16;241:215-224. doi: 10.1016/j.ijfoodmicro.2016.10.025. Epub 2016 Oct 21.

8.

Ethylhexylglycerin Impairs Membrane Integrity and Enhances the Lethal Effect of Phenoxyethanol.

Langsrud S, Steinhauer K, Lüthje S, Weber K, Goroncy-Bermes P, Holck AL.

PLoS One. 2016 Oct 26;11(10):e0165228. doi: 10.1371/journal.pone.0165228. eCollection 2016.

9.

Contamination of salmon fillets and processing plants with spoilage bacteria.

Møretrø T, Moen B, Heir E, Hansen AÅ, Langsrud S.

Int J Food Microbiol. 2016 Nov 21;237:98-108. doi: 10.1016/j.ijfoodmicro.2016.08.016. Epub 2016 Aug 12.

10.

Biofilm Matrix Composition Affects the Susceptibility of Food Associated Staphylococci to Cleaning and Disinfection Agents.

Fagerlund A, Langsrud S, Heir E, Mikkelsen MI, Møretrø T.

Front Microbiol. 2016 Jun 6;7:856. doi: 10.3389/fmicb.2016.00856. eCollection 2016.

11.

Genome Analysis of Listeria monocytogenes Sequence Type 8 Strains Persisting in Salmon and Poultry Processing Environments and Comparison with Related Strains.

Fagerlund A, Langsrud S, Schirmer BC, Møretrø T, Heir E.

PLoS One. 2016 Mar 8;11(3):e0151117. doi: 10.1371/journal.pone.0151117. eCollection 2016.

12.

Microbiota formed on attached stainless steel coupons correlates with the natural biofilm of the sink surface in domestic kitchens.

Moen B, Røssvoll E, Måge I, Møretrø T, Langsrud S.

Can J Microbiol. 2016 Feb;62(2):148-60. doi: 10.1139/cjm-2015-0562. Epub 2015 Nov 13.

PMID:
26758935
13.

Microbial dynamics in mixed culture biofilms of bacteria surviving sanitation of conveyor belts in salmon-processing plants.

Langsrud S, Moen B, Møretrø T, Løype M, Heir E.

J Appl Microbiol. 2016 Feb;120(2):366-78. doi: 10.1111/jam.13013.

14.

Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens.

Giaouris E, Heir E, Desvaux M, Hébraud M, Møretrø T, Langsrud S, Doulgeraki A, Nychas GJ, Kačániová M, Czaczyk K, Ölmez H, Simões M.

Front Microbiol. 2015 Aug 20;6:841. doi: 10.3389/fmicb.2015.00841. eCollection 2015. Review.

15.

Coaggregation between Rhodococcus and Acinetobacter strains isolated from the food industry.

Møretrø T, Sharifzadeh S, Langsrud S, Heir E, Rickard AH.

Can J Microbiol. 2015 Jul;61(7):503-12. doi: 10.1139/cjm-2015-0210. Epub 2015 May 20.

PMID:
26103135
16.

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen.

Røssvoll E, Langsrud S, Bloomfield S, Moen B, Heir E, Møretrø T.

J Appl Microbiol. 2015 Aug;119(2):582-93. doi: 10.1111/jam.12869. Epub 2015 Jun 30.

17.

The persistence of Salmonella following desiccation under feed processing environmental conditions: a subject of relevance.

Habimana O, Nesse LL, Møretrø T, Berg K, Heir E, Vestby LK, Langsrud S.

Lett Appl Microbiol. 2014 Nov;59(5):464-70. doi: 10.1111/lam.12308. Epub 2014 Aug 14.

18.

Toxin production and growth of pathogens subjected to temperature fluctuations simulating consumer handling of cold cuts.

Røssvoll E, Rønning HT, Granum PE, Møretrø T, Hjerpekjøn MR, Langsrud S.

Int J Food Microbiol. 2014 Aug 18;185:82-92. doi: 10.1016/j.ijfoodmicro.2014.05.020. Epub 2014 Jun 2.

PMID:
24935689
19.

Hamburger hazards and emotions.

Olsen NV, Røssvoll E, Langsrud S, Scholderer J.

Appetite. 2014 Jul;78:95-101. doi: 10.1016/j.appet.2014.03.007. Epub 2014 Mar 20.

PMID:
24656947
20.

Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes.

Schirmer BC, Heir E, Lindstedt BA, Møretrø T, Langsrud S.

J Dairy Res. 2014 Feb;81(1):113-9. doi: 10.1017/S0022029913000666.

PMID:
24433588
21.

Food safety practices among Norwegian consumers.

Røssvoll EH, Lavik R, Ueland Ø, Jacobsen E, Hagtvedt T, Langsrud S.

J Food Prot. 2013 Nov;76(11):1939-47. doi: 10.4315/0362-028X.JFP-12-269.

PMID:
24215699
22.

Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers.

Røssvoll E, Sørheim O, Heir E, Møretrø T, Olsen NV, Langsrud S.

Meat Sci. 2014 Feb;96(2 Pt A):695-703. doi: 10.1016/j.meatsci.2013.09.009. Epub 2013 Sep 17.

PMID:
24200560
23.

Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef.

Langsrud S, Heir E, Rode TM.

Meat Sci. 2014 Jul;97(3):339-46. doi: 10.1016/j.meatsci.2013.09.022. Epub 2013 Oct 3. Review.

PMID:
24134920
24.

Synthetic brominated furanone F202 prevents biofilm formation by potentially human pathogenic Escherichia coli O103:H2 and Salmonella ser. Agona on abiotic surfaces.

Vestby LK, Johannesen KC, Witsø IL, Habimana O, Scheie AA, Urdahl AM, Benneche T, Langsrud S, Nesse LL.

J Appl Microbiol. 2014 Feb;116(2):258-68. doi: 10.1111/jam.12355. Epub 2013 Oct 25.

25.

Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes.

Schirmer BC, Heir E, Møretrø T, Skaar I, Langsrud S.

J Dairy Sci. 2013 Oct;96(10):6161-71. doi: 10.3168/jds.2012-6395. Epub 2013 Jul 25.

26.

Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods.

Giaouris E, Heir E, Hébraud M, Chorianopoulos N, Langsrud S, Møretrø T, Habimana O, Desvaux M, Renier S, Nychas GJ.

Meat Sci. 2014 Jul;97(3):298-309. doi: 10.1016/j.meatsci.2013.05.023. Epub 2013 May 23. Review.

PMID:
23747091
27.

Performance of two commercial rapid methods for sampling and detection of Listeria in small-scale cheese producing and salmon processing environments.

Schirmer BC, Langsrud S, Møretrø T, Hagtvedt T, Heir E.

J Microbiol Methods. 2012 Nov;91(2):295-300. doi: 10.1016/j.mimet.2012.08.013. Epub 2012 Sep 2.

PMID:
22960690
28.

Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveys.

Røssvoll EH, Ueland Ø, Hagtvedt T, Jacobsen E, Lavik R, Langsrud S.

J Food Prot. 2012 Sep;75(9):1673-90. doi: 10.4315/0362-028X.JFP-11-545.

PMID:
22947476
29.
30.

Effects of materials containing antimicrobial compounds on food hygiene.

Møretrø T, Langsrud S.

J Food Prot. 2011 Jul;74(7):1200-11. doi: 10.4315/0362-028X.JFP-11-042. Review.

PMID:
21740725
31.

Assessment of the antibacterial activity of a triclosan-containing cutting board.

Møretrø T, Høiby-Pettersen GS, Habimana O, Heir E, Langsrud S.

Int J Food Microbiol. 2011 Mar 30;146(2):157-62. doi: 10.1016/j.ijfoodmicro.2011.02.017. Epub 2011 Feb 24.

PMID:
21402423
32.

Micro ecosystems from feed industry surfaces: a survival and biofilm study of Salmonella versus host resident flora strains.

Habimana O, Møretrø T, Langsrud S, Vestby LK, Nesse LL, Heir E.

BMC Vet Res. 2010 Nov 2;6:48. doi: 10.1186/1746-6148-6-48.

33.

Responses of Staphylococcus aureus exposed to HCl and organic acid stress.

Rode TM, Møretrø T, Langsrud S, Langsrud O, Vogt G, Holck A.

Can J Microbiol. 2010 Sep;56(9):777-92. doi: 10.1139/w10-057.

PMID:
20921988
34.

Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.

Schirmer BC, Langsrud S.

J Food Sci. 2010 Mar;75(2):M98-M102. doi: 10.1111/j.1750-3841.2009.01485.x.

PMID:
20492248
35.

Enhanced surface colonization by Escherichia coli O157:H7 in biofilms formed by an Acinetobacter calcoaceticus isolate from meat-processing environments.

Habimana O, Heir E, Langsrud S, Asli AW, Møretrø T.

Appl Environ Microbiol. 2010 Jul;76(13):4557-9. doi: 10.1128/AEM.02707-09. Epub 2010 May 7.

36.

Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility.

Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I.

Int J Food Microbiol. 2010 Jun 15;140(2-3):131-5. doi: 10.1016/j.ijfoodmicro.2010.04.008. Epub 2010 Apr 10.

PMID:
20442004
37.

A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork.

Schirmer BC, Langsrud S.

Meat Sci. 2010 Jun;85(2):280-4. doi: 10.1016/j.meatsci.2010.01.013. Epub 2010 Jan 14.

PMID:
20374899
38.

Does the wide use of quaternary ammonium compounds enhance the selection and spread of antimicrobial resistance and thus threaten our health?

Hegstad K, Langsrud S, Lunestad BT, Scheie AA, Sunde M, Yazdankhah SP.

Microb Drug Resist. 2010 Jun;16(2):91-104. doi: 10.1089/mdr.2009.0120. Review.

PMID:
20370507
39.

Factors affecting survival of Shigatoxin-producing Escherichia coli on abiotic surfaces.

Møretrø T, Heir E, Mo KR, Habimana O, Abdelgani A, Langsrud S.

Int J Food Microbiol. 2010 Mar 31;138(1-2):71-7. doi: 10.1016/j.ijfoodmicro.2010.01.002. Epub 2010 Jan 11.

PMID:
20100628
40.

Survival potential of wild type cellulose deficient Salmonella from the feed industry.

Vestby LK, Møretrø T, Ballance S, Langsrud S, Nesse LL.

BMC Vet Res. 2009 Nov 23;5:43. doi: 10.1186/1746-6148-5-43.

41.

Global responses of Escherichia coli to adverse conditions determined by microarrays and FT-IR spectroscopy.

Moen B, Janbu AO, Langsrud S, Langsrud O, Hobman JL, Constantinidou C, Kohler A, Rudi K.

Can J Microbiol. 2009 Jun;55(6):714-28. doi: 10.1139/w09-016.

PMID:
19767843
42.

A synthetic furanone potentiates the effect of disinfectants on Salmonella in biofilm.

Vestby LK, Lönn-Stensrud J, Møretrø T, Langsrud S, Aamdal-Scheie A, Benneche T, Nesse LL.

J Appl Microbiol. 2010 Mar;108(3):771-8. doi: 10.1111/j.1365-2672.2009.04495.x. Epub 2009 Jul 23.

43.

A novel packaging method with a dissolving CO(2) headspace combined with organic acids prolongs the shelf life of fresh salmon.

Schirmer BC, Heiberg R, Eie T, Møretrø T, Maugesten T, Carlehøg M, Langsrud S.

Int J Food Microbiol. 2009 Jul 31;133(1-2):154-60. doi: 10.1016/j.ijfoodmicro.2009.05.015. Epub 2009 May 20.

PMID:
19523706
44.

Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.

Asefa DT, Møretrø T, Gjerde RO, Langsrud S, Kure CF, Sidhu MS, Nesbakken T, Skaar I.

Int J Food Microbiol. 2009 Jul 31;133(1-2):135-40. doi: 10.1016/j.ijfoodmicro.2009.05.011. Epub 2009 May 15.

PMID:
19505738
45.

Biofilm forming abilities of Salmonella are correlated with persistence in fish meal- and feed factories.

Vestby LK, Møretrø T, Langsrud S, Heir E, Nesse LL.

BMC Vet Res. 2009 May 27;5:20. doi: 10.1186/1746-6148-5-20.

46.

MALDI-TOF mass spectrometry for quantitative gene expression analysis of acid responses in Staphylococcus aureus.

Rode TM, Berget I, Langsrud S, Møretrø T, Holck A.

J Microbiol Methods. 2009 Jul;78(1):86-93. doi: 10.1016/j.mimet.2009.05.006. Epub 2009 May 13.

PMID:
19445975
47.

Characterization of the bacterial spoilage flora in marinated pork products.

Schirmer BC, Heir E, Langsrud S.

J Appl Microbiol. 2009 Jun;106(6):2106-16. doi: 10.1111/j.1365-2672.2009.04183.x. Epub 2009 Feb 27.

48.

Evaluation of efficacy of disinfectants against Salmonella from the feed industry.

Møretrø T, Vestby LK, Nesse LL, Storheim SE, Kotlarz K, Langsrud S.

J Appl Microbiol. 2009 Mar;106(3):1005-12. doi: 10.1111/j.1365-2672.2008.04067.x. Epub 2009 Jan 15.

49.

Moulds contaminants on Norwegian dry-cured meat products.

Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I.

Int J Food Microbiol. 2009 Jan 15;128(3):435-9. doi: 10.1016/j.ijfoodmicro.2008.09.024. Epub 2008 Oct 11.

PMID:
19000642
50.

Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production.

Kure CF, Borch E, Karlsson I, Homleid JP, Langsrud S.

Int J Food Microbiol. 2008 Feb 29;122(1-2):29-34. doi: 10.1016/j.ijfoodmicro.2007.11.060. Epub 2007 Nov 29.

PMID:
18164777

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