Bacterial physiology and ecology
Marine Roseobacter clade bacteria
I hold a PhD in microbiology and now I am a Post-Doctoral Research
Fellow at the National Food Institute in the Bacterial
Ecophysiology and Biotechnology group.
My project is founded by the Research Council for Technology and
Production (Case no. 11-104551):
Fish and shellfish are important food sources, unfortunately, they
can be the cause of food borne diseases. Especially molluscan
shellfish (mussels, scallops and oysters) are one of the prime
vehicles as they feed by filtering seawater and thereby accumulate
and concentrate human pathogenic microorganisms. This is true for
both pathogenic bacteria that occur naturally in the water (Vibrio)
but also for bacteria (Salmonella) and virus (norovirus) which are
a result of contaminated water.
The purpose with this project is to improve the microbiological
food safety of molluscan shellfish by using a new biological
concept. The idea is that pathogenic microorganisms (bacteria and
virus) can be removed from molluscan shellfish by adding marine,
antagonistic bacteria to the live animals.
Collectively, this project will give insight into production and
mechanism-of-action of antimicrobial compounds, and it will use
this knowledge to improve food safety in the production of