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344 results on '"Langsrud, Solveig"'

4. A novel metagenomic approach uncovers phage genes as markers for increased disinfectant tolerance in mixed Listeria monocytogenes communities

Author

Karlsmose, Agnete Kirstine, Ivanova, Mirena, Kragh, Martin Laage, Kjeldgaard, Jette Sejer, Otani, Saria, Svendsen, Christina Aaby, Papić, Bojan, Zdovc, Irena, Tasara, Taurai, Stephan, Roger, Heir, Even, Langsrud, Solveig, Møretrø, Trond, Dalgaard, Paw, Fagerlund, Annette, Hansen, Lisbeth Truelstrup, Aarestrup, Frank M., and Leekitcharoenphon, Pimlapas

Published
2024
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11. A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food?

Author

Langsrud, Solveig, primary, Veflen, Nina, additional, Allison, Rosalie, additional, Crawford, Bob, additional, Izsó, Tekla, additional, Kasza, Gyula, additional, Lecky, Donna, additional, Nicolau, Anca Ioana, additional, Scholderer, Joachim, additional, Skuland, Silje Elisabeth, additional, and Teixeira, Paula, additional

Published
2023
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12. Food risk communication to consumers: The scare of antibiotic resistant bacteria in chicken

Author

Ueland, Øydis, Langsrud, Solveig, and Veflen, Nina

Subjects
Risk communicators, food scare, antibiotic resistant bacteria, consumer risk perception, media storm
Abstract

In 2014 a food scare following a report on antibiotic resistant bacteria in chicken fillets led to a dramatic drop in sales of chicken. Actors in the food chain as well as the authorities were unprepared for the consequences of the case. The study investigated how risk communicators coped with the crisis through in-depth interviews with 14 relevant actors. The case study illustrated how delayed risk communication from authorities opened for stakeholders with contradictory views and other agendas. Further, although the risk communicators were aware of the concept of risk perception, they may not truly acknowledge the power triggering emotions., International Journal on Food System Dynamics, Vol 14, No 2 (2023)

Published
2023
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15. Project summary SafeConsume

Author

Langsrud, Solveig

Abstract

This report is a result from the H2020 Research and Innovation Action SafeConsume, coordinated by Nofima. The project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727580.

Published
2023
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21. Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety

Author

Mihalache, Octavian Augustin, primary, Møretrø, Trond, additional, Borda, Daniela, additional, Dumitraşcu, Loredana, additional, Neagu, Corina, additional, Nguyen-The, Christophe, additional, Maître, Isabelle, additional, Didier, Pierrine, additional, Teixeira, Paula, additional, Lopes Junqueira, Luis Orlando, additional, Truninger, Monica, additional, Izsó, Tekla, additional, Kasza, Gyula, additional, Skuland, Silje Elisabeth, additional, Langsrud, Solveig, additional, and Nicolau, Anca Ioana, additional

Published
2022
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24. Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)

Author

Mihalache, Octavian Augustin, primary, Møretrø, Trond, additional, Borda, Daniela, additional, Dumitraşcu, Loredana, additional, Neagu, Corina, additional, Nguyen-The, Christophe, additional, Maître, Isabelle, additional, Didier, Pierrine, additional, Teixeira, Paula, additional, Junqueira, Luis Orlando Lopes, additional, Truninger, Monica, additional, Izsó, Tekla, additional, Kasza, Gyula, additional, Skuland, Silje Elisabeth, additional, Langsrud, Solveig, additional, and Nicolau, Anca Ioana, additional

Published
2021
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27. Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

Author

Møretrø, Trond, primary, Nguyen-The, Christophe, additional, Didier, Pierrine, additional, Maître, Isabelle, additional, Izsó, Tekla, additional, Kasza, Gyula, additional, Skuland, Silje E., additional, Cardoso, Maria João, additional, Ferreira, Vania B., additional, Teixeira, Paula, additional, Borda, Daniela, additional, Dumitrascu, Loredana, additional, Neagu, Corina, additional, Nicolau, Anca Ioana, additional, Anfruns-Estrada, Eduard, additional, Foden, Mike, additional, Voysey, Phil, additional, and Langsrud, Solveig, additional

Published
2021
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28. Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

Author

Santos-Ferreira, Nânci, primary, Alves, Ângela, additional, Cardoso, Maria João, additional, Langsrud, Solveig, additional, Malheiro, Ana Rita, additional, Fernandes, Rui, additional, Maia, Rui, additional, Truninger, Mónica, additional, Junqueira, Luís, additional, Nicolau, Anca Ioana, additional, Dumitrașcu, Loredana, additional, Skuland, Silje Elisabeth, additional, Kasza, Gyula, additional, Izsó, Tekla, additional, Ferreira, Vânia, additional, and Teixeira, Paula, additional

Published
2021
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30. Salmonella in eggs:From shopping to consumption - A review providing an evidence-based analysis of risk factors

Author

Cardoso, Maria João, Nicolau, Anca Ioana, Borda, Daniela, Nielsen, Line, Maia, Rui Leandro, Møretrø, Trond, Ferreira, Vânia, Knøchel, Susanne, Langsrud, Solveig, Teixeira, Paula, Cardoso, Maria João, Nicolau, Anca Ioana, Borda, Daniela, Nielsen, Line, Maia, Rui Leandro, Møretrø, Trond, Ferreira, Vânia, Knøchel, Susanne, Langsrud, Solveig, and Teixeira, Paula

Abstract

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.

Published
2021

33. Acid-shock responses in Staphylococcus aureus investigated by global gene expression analysis

Author

Bore, Erlend, Langsrud, Solveig, Langsrud, Oyvind, Rode, Tone Mari, and Holck, Askild

Subjects
Staphylococcus aureus -- Genetic aspects, Staphylococcus aureus -- Research, Gene expression -- Research, Acid deposition -- Research, Biological sciences
Abstract

A general overview is presented of the changes in the genetic expression along a time curve through the first 20 min after acidification to pH 4.5 of exponentially growing cultures of the food pathogenic strain Staphylococcus aureus 50583. A newly developed method for statistical significance testing was used to detect significant gene expression responses. Most responses showed an increase or decrease from time zero to 10 min after acidification, and then generally a stabilization in expression level from 10 to 20 min. Increased urease activity appeared to be an important factor in the acid defence, along with proton excretion by NADH dehydrogenase and macromolecule repair mechanisms. Oxidative-stress responses, such as increased expression of thioredoxin genes and upregulation of pentose phosphate pathway genes to generate more reducing power, were also induced. A general reduction in the expression of genes encoding ribosomal proteins and genes involved in nucleotide synthesis, as well as fatty acid and lipoprotein metabolism, reflected the lowered growth rate after acidification. The pH shock did not appear to trigger major virulence responses or biofilm formation. Metal ion regulation and transport were affected by the acid shock, and production of several cofactors such as molybdopterin was increased. Many of the presented observations could be explained, while some represent still-unknown mechanisms. The patterns of regulation were confirmed by quantitive reverse transcriptase PCR (QRT-PCR). Together, these results showed the main responses of S. aureus and will be a good starting point for future, more specific, in-depth studies of specific gene responses that occur in conjunction with the acid-stress defence of S. aureus.

Published
2007

34. Adapted tolerance to benzalkonium chloride in Escherichia coli K-12 studied by transcriptome and proteome analyses

Author

Bore, Erlend, Hebraud, Michel, Chafsey, Ingrid, Chambon, Christophe, Skjaeret, Camilla, Moen, Birgitte, Moretro, Trond, Langsrud, Oyvind, Rudi, Knut, and Langsrud, Solveig

Subjects
Drug resistance in microorganisms -- Research, Drug resistance in microorganisms -- Genetic aspects, Escherichia coli -- Research, Escherichia coli -- Genetic aspects, Chlorides -- Research, Dichloropropane -- Research, Biological sciences
Abstract

Benzalkonium chloride (BC) is a commonly used disinfectant and preservative. This study describes changes in expression level at the transcriptomic and proteomic level for Escherichia coli K-12 gradually adapted to a tolerance level to BC of 7-8 times the initial MIC. Results from DNA arrays and two-dimensional gel electrophoresis for global gene and protein expression studies were confirmed by real-time quantitative PCR. Peptide mass fingerprinting by MALDI-TOF MS was used to identify differentially expressed proteins. Changes in expression level in adapted cells were shown for porins, drug transporters, glycolytic enzymes, ribosomal subunits and several genes and proteins involved in protection against oxidative stress and antibiotics. Adapted strains showed increased tolerance to several antibiotics. In conclusion, E. coli K-12 adapted to higher tolerance to BC acquired several general resistance mechanisms, including responses normally related to the multiple antibiotic resistance (Mar) regulon and protection against oxidative stress. The results revealed that BC treatment might result in superoxide stress in E. coli.

Published
2007

35. Situated Food Safety Risk and the Influence of Social Norms

Author

Veflen, Nina, Scholderer, Joachim, Langsrud, Solveig, Veflen, Nina, Scholderer, Joachim, and Langsrud, Solveig

Abstract

Previous studies of risk behavior observed weak or inconsistent relationships between risk perception and risk‐taking. One aspect that has often been neglected in such studies is the situational context in which risk behavior is embedded: Even though a person may perceive a behavior as risky, the social norms governing the situation may work as a counteracting force, overriding the influence of risk perception. Three food context studies are reported. In Study 1 (N = 200), we assess how norm strength varies across different social situations, relate the variation in norm strength to the social characteristics of the situation, and identify situations with consistently low and high levels of pressure to comply with the social norm. In Study 2 (N = 502), we investigate how willingness to accept 15 different foods that vary in terms of objective risk relates to perceived risk in situations with low and high pressure to comply with a social norm. In Study 3 (N = 1,200), we test how risk‐taking is jointly influenced by the perceived risk associated with the products and the social norms governing the situations in which the products are served. The results indicate that the effects of risk perception and social norm are additive, influencing risk‐taking simultaneously but as counteracting forces. Social norm had a slightly stronger absolute effect, leading to a net effect of increased risk‐taking. The relationships were stable over different social situations and food safety risks and did not disappear when detailed risk information was presented.

Published
2020

41. Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consumers

Author

Dumitrașcu, Loredana, primary, Nicolau, Anca Ioana, additional, Neagu, Corina, additional, Didier, Pierrine, additional, Maître, Isabelle, additional, Nguyen-The, Christophe, additional, Skuland, Silje Elisabeth, additional, Møretrø, Trond, additional, Langsrud, Solveig, additional, Truninger, Monica, additional, Teixeira, Paula, additional, Ferreira, Vânia, additional, Martens, Lydia, additional, and Borda, Daniela, additional

Published
2020
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48. Containing the burden of infectious diseases is everyone’s responsibility.:A call for an integrated strategy for developing and promoting hygiene behaviour change in home and everyday life

Author

Bloomfield, S.F., Ackerley, Lisa, Bockmühl, Dirk, Signorelli, Carlo, Münter, Lars, Langsrud, Solveig, Hilton, Anthony C, Lorimer, Jamie, Razenberg, Hans, Scott, Elizabeth, Nath, KJ, Melhus, Åsa, Knøchel, Susanne, Exner, Martin, Branton, Fiona, Robinson, Jude, Jones, Martin, Griffith, Chris, Pickup, John, Hines, John, Morris, Paul, and Ilschner, Carola

Abstract

Across the world, health agencies recognize the profound impact of infectious disease on health and prosperity. Equally, they recognize that prevention is central to fighting infection, and that hygiene in home and everyday life (HEDL) is a key part of this. A current driver is the part that hygienei plays in tackling antibiotic resistance, but it also reflects growing numbers of people at greater risk of infection being cared for in the community. Sustaining the quality of state-funded healthcare requires that the public take greater responsibility for their own health, including protecting themselves and their families against infection. Hygiene must be must be everyone’s responsibility. However, if we are to be successful in promoting hygiene as part of public health, there are barriers which need to be overcome. A key issue is the need to balance evidence of the health benefits of hygiene against possible risks, such as environmental impacts and toxicity issues. Another issue is the role of microbes in human health and whether we have become “too clean”. Lack of a unified voice advocating for hygiene means these issues have tended to take precedence. Another barrier to change is public confusion about the need for hygiene and the difference between hygiene and cleanliness. To address this, we must work together to provide the public with a clear, consistent restatement of the importance of hygiene, and to change public perceptions about hygiene and good hygiene practice. This paper is unique because it examines these issues in an integrated manner and focuses on making achievable, constructive recommendations for developing an effective and sustainable approach. The paper lays out a risk management strategy for hygiene in home and everyday life which gives hygiene appropriate priority within the context of environmental and other health concerns. This “targeted hygiene” approach needs to be placed at the heart of a multimodal prevention strategy, alongside vaccination and other interventions. Based on the findings of this paper, we issue a call to action to national and international policy makers, health agencies and health professionals to recognize the need for an integrated, family-centredii approach to hygiene, and provide effective leadership to achieve this. This paper shows that many of the components of a behaviour change strategy are already in place, but need to be integrated rather than developed independently. We also issue a call to scientists, health professionals, environmental and regulatory agencies, immunologists, microbiomists, the private sector (hygiene appliance and product manufacturers) and the media to work together, through innovative research and communication policies. A collaborative effort is vital if we are to overcome barriers to change and action integrated behaviour change programmes that really work. The report represents the consensus views of an international, interdisciplinary group of experts in the field of infection prevention and hygiene. We recognise that this paper leaves many questions unanswered and would welcome further dialogue with stakeholders on how to develop policy. The aim of this paper is to provide a sound basis for such dialogue. At the 2016 launch of the European Human Biomonitoring Initiative, the EU commissioner for food safety said the followingiii which encapsulates the aim of this report. “We must collectively recognise that risk and uncertainty are part and parcel of every decision we take. We need to engage people in a serious and rational debate. But in this world of information overload – from old media and new – information, misinformation, opinions, prejudices, truths, half-truths and un-truths all compete for public attention. We need better communication of science so that people can be better informed about risk assessment and management decisions”

Published
2018

49. Forebygging av Listeria i produksjonsanlegg for laks ─ Faglig sluttrapport

Author

Langsrud, Solveig and Møretrø, Trond

Abstract

ATP-metoden kan brukes som et supplement til, men ikke erstatte mikrobiologisk renholdkontroll og/eller prøvetaking for Listeria. ATP-metoden for renholdskontroll i produksjonsanlegg for laks/ørret kan benyttes for å påvise rester av smuss fra råvarer/produkt på produksjonsutstyr. Metoden er mindre sensitiv i avdelinger med mye fettrikt smuss eller rester av salt eller røyksyre. ATP-metoden er særlig sensitiv for påvisning av blodrester eller varmebehandlet produkt. Bakterier i nivåer relevant for renholdskontroll har ikke i seg selv nok ATP til at de påvises med å måle ATP. Lave ATP-verdier er ikke en garanti for at bakterievekst ikke kan forekomme og høye ATP-verdier betyr ikke nødvendigvis at man har bakterier tilstede eller at det er et punkt hvor bakterier kan vokse til høye nivåer. ATP-metoden kan anbefales brukt som en rask og relativt rimelig metode for å måle om renholdet er effektivt, men grenseverdier for avvik må tilpasses hver bedrift, avdeling og prøvepunkt. Metoden erstatter ikke ordinære mikrobiologiske analyser for Listeria eller kimtall. Forebygging av Listeria i produksjonsanlegg for laks ─ Faglig sluttrapport Preventing Listeria establishment in production of Salmon

Published
2018

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