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Information
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SIK-The Swedish Institute for Food and Biotechnology, Microbiology and Product Safety Department, SIK |
Contact
P.O. Box 5401, SE 402 29 Gothenburg, Sweden Tel: +46 31 335 56 00 Fax: +46 31 83 37 82 E-mail: eb@sik.se Website: http://www.sik.se
Role and Contribution
Workplan
Research Personnel
Ass. Prof. Elisabeth Borch
food microbiologist and expert on food safety and spoilage
Pernilla Arinder
MSc in biotechnology engineering with expertise in microbial modelling
Halina Agerhem
MSc in chemical engineering with expertise in consumer studies and sensorial analysis
to be named
laboratory technician
Qualifications
Selected References
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E. A. Bryhni, Agerhem, H., Claudi-Magnussen, C., Rodbotten, M., Lea, P. & Johansson, Martens, M. (2002) Consumers preferences and attitudes of pork in Denmark, Norway and Sweden. Journal of Product Quality and Preferences (submitted).
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Nerbrink, E., Borch, E., Blom, H and Nesbakken, T. 1999. A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate. Int. J. Food Microbiol. 47, 99-109.
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Blixt, Y. and Borch, E. 1999. Using an electronic nose for determining the spoilage of vacuum-packaged beef. Int. J. Food Microbiol 46, 123-134.
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Lantz, P-G., Knutsson, R., Blixt, Y., Al-Soud, W.A., Borch, E. and Radstrom, P. 1998. Detection of pathogenic Yersinia enterocolitica in enrichment media and pork by a multiplex PCR: A study of sample preparation and PCR-inhibitory Components. Int. J. Food Microbiol. 45, 93-105.
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Blom, H., Nerbrink, E., Dainty, R., Hagtvedt, T., Borch, E., Nissen, H. and Nesbakken, T. 1997. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C. Int. J. Food Microbiol. 38, 71-76.
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