P.O.Box 360, 3700 AJ Zeits, The Netherlands
Tel + 31 30 6944943
Fax +31 30 6944901
E-mail: notermans@voeding.tno.nl
Website: http://www.voeding.tno.nl

Role and Contribution 

Workplan

Research Personnel

Qualifications

TNO Nutrition and Food Research Institute operates internationally in the areas of research covering all aspects of food production. Emphasis is placed on biotechnology, quality control, analysis and safety assessment of food products and additives and ingredients used in their production. In the project especially the department of Risk Management and Microbiology (RMM) is involved. RMM works in the field of applied microbiological research for the benefit microbiological quality and safety of (food) products as well as for the development of new and improved products and processes involving micro-organisms and their metabolites. Primary fields of activities are (i) prevention and control of pathogens, (ii) hygienic design, (iii) food preservation, (iv) risk analysis, (v) modelling and validation.

Dr. Notermans was ducated at the Agriculture University Wageningen in food technology and microbiology. Twenty years research experiences in food microbiology at the National Institute of Public Health and 5 years experiences in applied food safety at TNO Nutrition and Food Research. Dr. Notermans is involved in many (microbial) risk assessment projects mostly as project leader and was among others member of the working group microbiology of the Scientific Committee of Food of the EU.

1. Notermans, S. and Mead, G.C. Incorporation of elements of quantitative risk analysis in the HACCP system. Int. J. Food Microbiol. 30, 157-173, 1996.
   
   
2. Notermans, S., Nauta, M.J., Jansen, J., Jouve, J.L. and Mead, G.C. A risk assessment approach to evaluating food safety based on product surveillance. Food Control 9, 217-223, 1997.
   
   
3. Notermans, S. and Batt, C.A. A risk assessment approach for food-borne Bacillus cereus and its toxins. J, Applied Microbiology Symposium Supplement 84, 51S-61S, 1998.
   
   
4. Notermans, S., Dufrenne, J., Teunis, P. and Chakraborty, T. Studies on the risk assessment of Listeria monocytogenes. Journal Food Protection 61, 244-248, 1998.Notermans, S. et al (1998). Studies on the risk assessment of Listeria monocytogenes. J. Food protection 61, 244-248.
   
   
5. De Nijs, M., van Egmond, H.P., Nauta, M., Rombouts, F.M. and Notermans, S. Assessment of human exposure to fumonisine B1. J. Food Protection, 61, 879-884, 1998.
   
   
6. Hoornstra, E., Northolt, M.D., Notermans, S. and Barendsz, A.W. The use of quantitative risk assessment in HACCP. Food Control 12, 229-234, 2001
   
   
7. Notermans, S., Barendzs, A.W. and rombouts, F. Evolution of microbiological risk assessment. Chapter book on Microbial risk assessment. In Press, 2002.