T
Trond Møretrø
Researcher at Norwegian Food Research Institute
Publications - 90
Citations - 5702
Trond Møretrø is an academic researcher from Norwegian Food Research Institute. The author has contributed to research in topics: Food safety & Listeria monocytogenes. The author has an hindex of 39, co-authored 84 publications receiving 4768 citations. Previous affiliations of Trond Møretrø include Norwegian University of Science and Technology.
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Journal ArticleDOI
Listeria monocytogenes : biofilm formation and persistence in food-processing environments
Trond Møretrø,Solveig Langsrud +1 more
TL;DR: Persistent strains adhere to surfaces and form biofilms more readily compared to sporadically found strains, suggesting that adherence to surfaces is important for survival and persistence of L. monocytogenes in food-processing environments.
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Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods.
Efstathios Giaouris,Even Heir,Michel Hébraud,Nikos Chorianopoulos,Solveig Langsrud,Trond Møretrø,Olivier Habimana,Mickaël Desvaux,Sandra Renier,George-John E. Nychas +9 more
TL;DR: In this review, all aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.
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Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687.
TL;DR: On the basis of the growth and production kinetics, possible metabolic regulation of bacteriocin synthesis is discussed, e.g. the effects of availability of essential amino acids, other nutrients, and energy.
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Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens.
Efstathios Giaouris,Even Heir,Mickaël Desvaux,Michel Hébraud,Trond Møretrø,Solveig Langsrud,Agapi I. Doulgeraki,George-John E. Nychas,Miroslava Kačániová,Katarzyna Czaczyk,Hülya Ölmez,Manuel Simões +11 more
TL;DR: In this review, up-to-date data on both the intra- and inter-species interactions encountered in biofilms of these pathogens are presented and could lead to novel intervention strategies for controlling pathogenic biofilm formation in food processing environments and thus improve food safety.
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Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions.
TL;DR: The results show that temperatures suboptimal for growth increased the production of biofilm, and the combined presence of sodium chloride and glucose enhanced the biofilm formation, which indicates that food processing conditions could promoteBiofilm formation by S. aureus.