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Pathogens in the food chain - persistence, elimination and risk management (Patfoodchain)

Project number: NFR/221663

The food industry is constantly facing new microbiological challenges related to foodborne risks; foodborne illness, spoilage, withdrawals etc. More knowledge about food pathogens under real production conditions is needed, both to reduce the risk as much as possible, and to manage the residual risk.

At NVI we are working with investigating changes in virulence through production lines. For L. monocytogenes this will be evaluated using virulence gene expression analysis, invasiveness in Caco-2 cells and where appropriate mouse models. For pathogenic E. coli in food processes we will look both at expression of virulence genes and transfer of virulence genes. We will also investigate the influence of stress conditions in a food process, as well as biofilm formation, on survival and spreading of virulence potential and resistance.

Furthermore, we will be mapping residual risk and effects of unintended variations in up-scaled food production, and develop sampling schemes and performance objectives for L. monocytogenes for selected food matrixes and processes. Ready-to-eat products, foods used for ready-to-eat products, as well as foods for vulnerable consumers will be considered especially.


Project leader from Nofima
Askild L. Holck

Responsible from Norwegian Veterinary Institute
Live L. Nesse

Norsk institutt for bioøkonomi (NIBIO)

The project is financed by The Ministry of Agriculture and Food through The Research Council of Norway 

Nofima's description of the project at their homepage

Duration: 01.10.2012 - 30.09.2017


Nesse Live Lingaas

Senior scientist, DVM, PhD.

Johannessen Gro S.