Lonny Margrethe Kløvfjell, B. Sc.

Toxinology Research Group
Norwegian Veterinary Institute
Elizabeth Stephansens vei 1
1433 Ås
Norway

Tel.: +47/917 33 521

E-mail: Lonny.Margrethe.Klovfjell@vetinst.no

cristin
ORCiD

Research interests

Toxigenic and pathogenic fungi – identification and susceptibility testing. Azole resistance and the issues revolved around it in a One Health perspective. Development of methods in susceptibility testing and identification of fungi. Human and veterinary medical mycology and bacteriology. Food safety.

Background

Bachelor in Biomedical Laboratory Sciences – OsloMet, Oslo, 2003. From 2002 to 2009 I worked as a laboratory scientist I the microbiology department In Oslo University Hospital. I worked mainly in the bacteriology and the mycology laboratory with identification and susceptibility testing. I also was responsible for several instruments in the lab. In 2009 I started working mostly within the field of mycology and I was responsible for the day-to-day operations in the Norwegian reference laboratory of Medical Mycology at Oslo University Hospital. In 2018 I started to work as a chief engineer at the Norwegian Veterinary Institute. My main tasks here have been in the mycology department, but I have also contributed with work within bacteriology and various research projects. I am responsible for quality assurance tasks at the mycology laboratory and I also have some experience in molecular techniques.

Ongoing projects

Navazole – Navigating the threat of azole resistance development in human, plant and   animal pathogens in Norway​ (2021–2026).

Articles

  • Johannessen, Gro Skøien; Økland, Marianne; Kløvfjell, Lonny M.; Sekse, Camilla; Svindland, Cathrine Signe. Patogene Escherichia coli i spekepølser. Veterinærinstituttets rapportserie (12) 2022.9

  • Skjerdal, Olaug Taran; Fagereng, Tone Mathisen; Kløvfjell, Lonny M.; Økland, Marianne; Gangsei, Lars Erik; Alvseike, Ole; Kausrud, Kyrre Linné; Hauge, Sigrun. Growth of Listeria monocytogenes in composed deli salads with unequal distribution of mayo-based sauces and chicken meat. Food Micro, 2022, 27th conference, Athens, Greece.