Bjørn C. Tisjø Schirmer

Degree	Ph.D.
Position	post doc.
E-mail	bjorn.schirmer@nofima.no
Phone	+47 64970324
Workplace	Ås

Projects

Listeria in small-scale cheese production

Relevant news

Cheese producers get advice on Listeria , 22. May 2012
The use of wood in contact with food , 16. September 2010
Research into safer cheese , 16. November 2009
Marinades and shelf life , 8. October 2009

Facts about Bjørn C. Tisjø Schirmer

I am a microbiologist and I’m currently working as a post doc on a project called “Control of Listeria monocytogenes in the production of animal products” at Nofima in Ås. The project is a collaboration with the Norwegian meat industry and the aim of the project is to reduce the risk of Listeria contamination in the production of meat products. I previously took my PhD at Nofima (“Prolonged shelf-life of marinated meat and fish”) and have worked for two years as a post doc on a project called “Listeria monocytogenes in small scale cheese production”.

Publications

Schirmer, B.C. and Langsrud, S. 2010. A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork.
Schirmer, B.C. and Langsrud, S. 2010. Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum-Packed Pork Meat.
Schirmer, B.C., Heiberg, R., Eie, T., Møretrø, T., Maugesten, T., Carlehøg, M. and Langsrud, S. 2009. A novel packaging method with a dissolving CO2 headspace combined with organic acids prolongs the shelf life of fresh salmon.
Schirmer, B.C. 2009. Prolonged shelf-life of marinated meat and fish.
Schirmer, B.C., Heir, E. and Langsrud, S. 2008. Characterization of the bacterial spoilage flora in marinated pork products.
Schirmer, B.C., Heir, E., Møretrø, T. and Langsrud, S. 2007. Effect of microbial flora in marinated meat on the development of off-odor.