Eva Nerbrink

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°C

Hans Blom, Eva Nerbrink, R.H. Dainty et al. · International Journal of Food Microbiology · 1997 · 130 citations

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +8

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

Truls Nesbakken, Eva Nerbrink, Ole-Johan Røtterud et al. · International Journal of Food Microbiology · 1994 · 98 citations

Microbial Contamination, Foodborne Pathogens, Listeria Spp +11

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

Eva Nerbrink, Elisabeth Borch, Hans Blom et al. · International Journal of Food Microbiology · 1999 · 71 citations

Microbial Contamination, Growth Rate, Foodborne Illness +6

Identification of major contamination sources during processing of emulsion sausage

Elisabeth Borch, Eva Nerbrink, Pia Svensson · International Journal of Food Microbiology · 1988 · 53 citations

Food Chemistry, Emulsion Sausage, Food Quality +8

Verocytotoxin‐producing <i>Escherichia coli</i> 0157:H7 in the Swedish pig population

E. Eriksson, Eva Nerbrink, Elisabeth Borch et al. · Veterinary Record · 2003 · 26 citations