Olaug Taran Skjerdal

Leder for faggruppen for hygiene og smittestoffer og medlem av hovedkomiteen. Ph.d.

Hovedkomiteen, Hygiene og smittestoffer

Olaug Taran har doktorgrad i biokjemiteknikk. Hennes nøkkelkompetanse innenfor VKMs fagområder at matpatogener, foredling av mat, vekstmodeller og risikovurdering.

Curriculum vitae

Stilling

Seniorforsker, Veterinærinstituttet

Utdanning

1991 – 1996: PhD student at Institute of Biotechnology, The Technical University in Trondheim NTNU (former NTH). Thesis: Physiological responses to hyperosmotic shock in Corynebacteria. Dr. ing. on May the 10th, 1996. Supervisors: Professor David Levine, dr Trond Ellingsen and Kjell Ellefsen.

1985 – 1990: Student at NTH Trondheim, Department of Chemistry, Institute of Biotechnology.

Arbeidserfaring

2006 – dd: Seniorforsker, Veterinærinstituttet, Oslo

2003 – 2006: Seniorforsker, Det Norske Veritas (DNV) Research, Høvik, Norway. Food risks.

1996 – 2003: Forsker, Fiskeriforskning (The Norwegian Institute of Fisheries and Research), Tromsø

1990 – 1900: Forsker, SINTEF, Technical chemistry, group of biotechnology, Trondheim

Øvrig faglig bakgrunn

2015-2016: Gjesteforsker på Alma Mater universitetet i Bologna, Italia og på ANSES, Frankrike, 4 måneder på hvert sted.

Utvalgte publikasjoner

De Cesare A, Vitali S, Tessema GT, Trevisani M, Fagereng TM, Beaufort A, Manfreda G, Skjerdal T, 2018. Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packing conditions. Food Microbiology, 76, 154-163. ISSN 0740-0020, https://doi.org/10.1016/j.fm.2018.04.013.

Pettersen KS, Skjerdal T, Wasteson Y, Lindback T, Vegarud G, Comi I, Aspholm M, 2018. Survival of Listeria monocytogenes through an international harmonized in vitro digestion model and simulation of potential food safety effects of a ten-fold reduction of sodium chloride in food. In press. Food Microbiology, in press

Skjerdal T Estanga EG, Gefferth G, Spajik M, De Cesare A, Vitali S, Pasquali F, Bovo F, Manfreda G, Trevisani M, Mancusi R, Tessema GT, Fagereng T, Moen TH, Lyshaug LE, A Tassos, Delgado G, Stratakos S, Boeri M, From C, Syed H, Muccioli M, Mulazzani R, Halbert C, 2017. The STARTEC Decision support tool for better tradeoffs between food safety, quality, nutrition and costs in production of advanced ready-to-eat foods. BioMed research International, Article ID 6353510, 13 pages https://doi.org/10.1155/2017/6353510

Tarekgne E, Skjerdal T, Skeie S, Rudi K, Porcellato D, Felix B, Narvhus JA. 2016. Enterotoxigenic potential of S. aureus from milk and milk products of Tigray region, Northern Ethiopia. Journal of Food Protection 79 (8), 1387–1395.

Skjerdal T, Reitehaug E, Eckner K, 2014. Development of performance objectives for Listeria monocytogenes contaminated salmon (Salmo salar) intended used as sushi, sashimi and cold smoked salmon based on analyses of naturally contaminated samples. Int J Food Microbiol 184:8-13