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International Journal of Food Microbiology|March 16, 2011
Assessment of the antibacterial activity of a triclosan-containing cutting boardTrond Møretrø, Gunn S Høiby-Pettersen, Olivier Habimana, et al.BMC Veterinary Research|November 26, 2009
Survival potential of wild type cellulose deficient Salmonella from the feed industryLene K Vestby, Trond Møretrø, Simon Ballance, et al.Foods (Basel, Switzerland)|August 27, 2021
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/CarnobacteriaceaeAnlaug Ådland Hansen, Solveig Langsrud, Ingunn Berget, et al.Plos One|March 10, 2026
Covariation between air chiller and chicken product microbiota in a poultry processing facilityBirgitte Moen, Annette Fagerlund, Sophie Marie Pursti, et al.Applied and Environmental Microbiology|October 6, 2021
Surveillance of Listeria monocytogenes: Early Detection, Population Dynamics, and Quasimetagenomic Sequencing during Selective EnrichmentEva Wagner, Annette Fagerlund, Solveig Langsrud, et al.Journal of Food Protection|November 13, 2013
Food safety practices among Norwegian consumersElin Halbach Røssvoll, Randi Lavik, Øydis Ueland, et al.Journal of Food Protection|September 6, 2012
Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveysElin Halbach Røssvoll, Øydis Ueland, Therese Hagtvedt, et al.Meat Science|May 25, 2011
Use of consumer insight in the new product development process in the meat sectorKlaus G Grunert, Wim Verbeke, Jens O Kügler, et al.Canadian Journal of Microbiology|October 6, 2010
Responses of Staphylococcus aureus exposed to HCl and organic acid stressTone Mari Rode, Trond Møretrø, Solveig Langsrud, et al.The Journal of Dairy Research|January 18, 2014
Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenesBjørn C T Schirmer, Even Heir, Bjørn-Arne Lindstedt, et al.Pageof 11