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International Journal of Food Microbiology|June 18, 2014
Toxin production and growth of pathogens subjected to temperature fluctuations simulating consumer handling of cold cutsElin Røssvoll, Helene Thorsen Rønning, Per Einar Granum, et al.Journal of Food Protection|September 2, 2023
Assessment of ATP-Bioluminescence and Dipslide Sampling to Determine the Efficacy of Slaughterhouse Cleaning and Disinfection Compared with Total Aerobic and Enterobacterales CountsMadeleine Moazzami, Emma Bergenkvist, Sofia Boqvist, et al.Food Microbiology|October 24, 2024
Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfectionMadeleine Moazzami, Emma Bergenkvist, Sofia Boqvist, et al.Journal of Applied Microbiology|May 13, 2022
Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumersTrond Møretrø, Vânia B Ferreira, Birgitte Moen, et al.International Journal of Food Microbiology|May 6, 2010
Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facilityDereje T Asefa, Cathrine F Kure, Ragnhild O Gjerde, et al.International Journal of Food Microbiology|November 13, 2008
Moulds contaminants on Norwegian dry-cured meat productsDereje T Asefa, Ragnhild O Gjerde, Maan S Sidhu, et al.Canadian Journal of Microbiology|September 22, 2009
Global responses of Escherichia coli to adverse conditions determined by microarrays and FT-IR spectroscopyBirgitte Moen, Astrid Oust Janbu, Solveig Langsrud, et al.International Journal of Food Microbiology|November 5, 2020
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survivalTrond Møretrø, Birgitte Moen, Valérie L Almli, et al.International Journal of Food Microbiology|October 14, 2022
Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro dataEva Wagner, Annette Fagerlund, Sarah Thalguter, et al.International Journal of Food Microbiology|June 10, 2009
Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat productsDereje T Asefa, Trond Møretrø, Ragnhild O Gjerde, et al.Pageof 9