Eva Nerbrink

Microbial food spoilage: impact, causative agents and control strategies

Applications of food color and bio-preservatives in the food and its effect on the human health

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°C

Evaluation of bacterial contamination at separate processing stages in emulsion sausage production