E. Nerbrink

Reduction of Yersinia enterocolitica and Listeria spp. on pig carcasses by enclosure of the rectum during slaughter.

E. Borch, O. Røtterud, T. Nesbakken, 1994, International journal of food microbiology.

Verocytotoxin-producing Escherichia coli 0157:H7 in the Swedish pig population

E. Borch, A. Aspán, E. Nerbrink, 2003, Veterinary Record.

Identification of major contamination sources during processing of emulsion sausage.

E. Borch, E. Nerbrink, P. Svensson, 1988, International journal of food microbiology.

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 degrees C.

H. Nissen, E. Borch, H. Blom, 1997, International journal of food microbiology.

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate.

E. Borch, H. Blom, T. Nesbakken, 1999, International journal of food microbiology.

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

E. Borch, E. Nerbrink, 1993, International journal of food microbiology.

Growth of Salmonella choleraesuis subspecies diarizonae serovar 61:k:1,5,(7) in broth and fresh mutton.

E. Skjerve, T. Nesbakken, O. Alvseike, 2000, International journal of food microbiology.