 Toxinology Research GroupNorwegian Veterinary Institute Elizabeth Stephansens vei 1 1433 Ås Norway Tel.: +47/938 94 256 |
Research interestsI work with both mycology and analytical chemistry. Currently I am working on establishing a MALDI-imaging platform that will enable us to make 2-D visualisations of molecules of interest in various tissues. In addition, I have experience with sampling and identifying moulds from the environment and I work with the chemical analyses of various toxins in food, feed, water and animal tissue. BackgroundI have a MSc degree in chemistry / biotechnology from NTNU, Trondheim (2005), and a PhD in food microbiology from NMBU / Nofima (2009). Between 2009 and 2018 I worked on several industry related projects to reduce the risk of microbial growth and survival in processing facilities (Listeria monocytogenes and Penicillium sp.). From 2018 to 2021 I worked on the moving project helping to prepare the new facilities in Ås and I have since worked with both mycology and analytical chemistry. |
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Ongoing projects
Jekyll & Hyde
MicrocyMZ
GreenBait – Progress toward environmentally safer rodenticides
Recent projects
Muggfritt pinnekjøtt – Efficient production of mould-free dry cured lamb ribs (pinnekjøtt) and other dry cured meat products (FFL and JA Grant no. 244627).
Publications
- Schirmer, B. C.; Liland, K. H.; Øverby, L.; Skaar, I.; Kure, C. F., Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry. Journal of Applied Microbiology 2021, 131 (5), 2308-2316.
- Schirmer, B.C.; Sørheim, O.; Skaar, I.; Kure, C.F. The influence of concentrations of carbond ioxide and residual oxygen on the growth of meat spoilage moulds. J Food Sci Nutri 2020.
- Schirmer BCT, Wiik-Nielsen J, Skaar I. The mycobiota of the production environments of traditional Norwegian salted and dried mutton (pinnekjøtt). Int J Food Microbiol 2018, 276, 39-45.
- Møretrø T, Schirmer B, Heir E, Langsrud S. In situ evaluation of citric acid powder to control Listeria monocytogenes on floors in meat processing plants. Journal of Food Safety and Food Quality 2017, 68, 84–87.
- Møretrø T, Schirmer BCT, Heir E, Fagerlund A, Hjemli P, Langsrud S. Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry. International Journal of Food Microbiology 2017, 241, 215-224.
- Fagerlund A, Langsrud S, Schirmer BCT, Møretrø T, Heir E. Genome analysis of Listeria monocytogenes sequence type 8 strains persisting in salmon and poultryprocessing environments and comparison with related strains. Plos ONE 2016, 11, e0151117
- Heir E, Langsrud S, Lindstedt B-A, Møretrø T, Schirmer BCT. Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes. Journal of Dairy Research 2014, 81, 113-119
- Schirmer BCT, Heir E, Møretrø T, Skaar I, Langsrud S. Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes. Journal of Dairy Science 2013, 96, 6161-6171.
- Schirmer BCT, Langsrud S, Møretrø T, Hagtvedt T, Heir E. Performance of two commercial rapid methods for sampling and detection of Listeria in small-scale cheese producing and salmon processing environments. Journal of Microbiological Methods 2012, 91, 295-300.
- Schirmer BC, Langsrud S. A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork. Meat Science 2010, 85, 280-284.
- Schirmer BC, Langsrud S. Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat. J Food Sci 2010, 75, M98-M102.
- Schirmer BC, Heiberg R, Eie T, Møretrø T, Maugesten T, Carlehøg M, Langsrud S. A novel packaging method with a dissolving CO2 headspace combined with organic acids prolongs the shelf life of fresh salmon. International Journal of Food Microbiology 2009, 133, 154-160.
- Schirmer BC, Heir E, Langsrud S. Characterization of the bacterial spoilage flora in marinated pork products. Journal of Applied Microbiology 2009, 106, 2106-2116.
- Kristiansen KA, Schirmer BC, Aachmann FL, Skjåk-Bræk G, Draget KI, Christensen BE. Novel alginates prepared by independent control of chain stiffness and distribution of G-residues: structure and gelling properties. Carbohydrate Polymers 2009, 77, 725-735.
- Schirmer BC, Heir E, Møretrø T, Langsrud S. Effect of microbial flora in marinated meat on the development of off-odour. Proceedings to Meat Safety: from abattoir to consumer, 14.-15.02.2007, Valencia, Spain, 154-157.