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The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide.

• Oddvin Sørheim, Hilde Nissen, Truls Nesbakken
• Meat science
• 1999

Ground beef, beef loin steaks and pork chops were packaged in modified atmospheres of 0.4% CO/60% CO(2)/40% N(2) and 70% O(2)/30% CO(2). In addition ground beef was packaged in clipped chub packs,… (More)

Ethidium monoazide for DNA-based differentiation of viable and dead bacteria by 5'-nuclease PCR.

• Hege Karin Nogva, Signe Marie Drømtorp, Hilde Nissen, Knut Rudi
• BioTechniques
• 2003

PCR techniques have significantly improved the detection and identification of bacterial pathogens. Even so, the lack of differentiation between DNA from viable and dead cells is one of the major… (More)

Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat.

• Hilde Nissen, Tove Maugesten, Per Lea
• Meat science
• 2001

Decontamination of meat or carcasses may have an effect in reducing the number of pathogens. Recontamination with other pathogens during cutting or packaging may, however, result in higher growth on… (More)

Rhodospirillum salinarum sp. nov., a halophilic photosynthetic bacterium isolated from a Portuguese saltern

• Hilde Nissen, Ian D. Dundas
• Archives of Microbiology
• 2004

A new species of halophilic photosynthetic bacteria, Rhodospirillum salinarum, has been isolated and described. Its natural habitat are the terminal crystallization ponds of solar salt production… (More)

Development and application of new nucleic acid-based technologies for microbial community analyses in foods.

• Knut Rudi, Hege Karin Nogva, +5 authors Askild Holck
• International journal of food microbiology
• 2002

Several challenges still persist in the analysis of microorganisms in foods, particularly in studies of complex communities. Nucleic acid-based methods are promising tools in addressing new questions… (More)

Safety evaluation of sous vide-processed ready meals.

• Hilde Nissen, Jan Thomas Rosnes, Johanne Brendehaug, Gro H Kleiberg
• Letters in applied microbiology
• 2002

AIMS To assess survival, growth and toxin production of spore-forming bacteria in sous vide products exposed to a relatively high heat treatment. METHODS AND RESULTS During a three-year period,… (More)

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 degrees C.

• Håkan Blom, E. Nerbrink, +4 authors Truls Nesbakken
• International journal of food microbiology
• 1997

A study of the inhibitory effects of propylparaben and of a combination of lactate and acetate against growth of Listeria monocytogenes in inoculated liquid medium, sliced servelat sausage and cooked… (More)

High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef.

• Line Vold, Askild Holck, Yngvild Wasteson, Hilde Nissen
• International journal of food microbiology
• 2000

The influence of natural background flora under aerobic and anaerobic incubation on the growth of Escherichia coli O157:H7 in ground beef was investigated. The background flora from eight different… (More)

Comparison between the growth of Yersinia enterocolitica, listeria monocytogenes, escherichia coli O157:H7 and salmonella spp. in ground beef packed by three commercially used packaging techniques.

• Hilde Nissen, Ole Alvseike, Sylvia Bredholt, Askild Holck, Truls Nesbakken
• International journal of food microbiology
• 2000

Growth of the pathogens Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and strains of Salmonella were compared in ground beef packed in modified atmospheres of 60% CO2/40%… (More)

Multiphasic uptake of D-glucose by an oligotrophic marine bacterium

• Hilde Nissen, Per - Anders Forstorp Jörgen Nissen, Farooq Azam
• 2006

Uptake of D-glucose in the range 2.5 X lOP9 M to 4.0 X I O ~ M by an oligotrophic marine bacterium, LNB-155, could be represented by 4 phases of a single, multiphasic mechanism. Other kinetic models… (More)

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