Even Heir

Nofima, Norwegian Institute of Food, Fishery and Aquaculture
Ås Norway

Biographical Sketch: Curriculum vitae, Even Heir, 09.03.1969, Norwegian. Research scientist at Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Norway 1993 Master degree, Norwegian Institute of Technology, Trondheim, Norway 1998 Ph.D. Agricultural University of Norway. Thesis Title: Quaternary ammonium compound resistance genes in staphylococci from the food industry 1998-2003 Research Scientist at Department of foodborne infections, Norwegian Institute of Public Health, Oslo, Norway 2003-present Research scientist at Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway I work as a research scientist in the area Food safety and quality at Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research. My main research activities are on control of bacteria in food, food processes and food environments including control strategies for foodborne pathogens and spoilage bacteria. Research activities within this area include formation, dynamics of bacterial biofilms and strategies for their elimination. Strategies for enhanced safety, shelf-life and quality of potential microbial risk food and fish products are also studied. I have participated in several EU and national research project in recent years. Most of our research activities are performed in collaboration with food industry partners. Currently, I am a project leader of a Strategic research programme at Nofima “Food safety, quality and health benefits – controlling the microbiota.” I am also a leader of the nationally funded project “Measures for enhanced control of Listeria in the salmon processing industry.” I am the author or co-author of approximately 65 publications in peer-reviewed journals.

Papers:
P2-19 Biofilm Matrix Composition Affects the Susceptibility of Food Associated Staphylococci to Cleaning and Disinfection Agents
T4-04 Tolerance to Quaternary Ammonium Compounds May Enhance Growth of Listeria monocytogenes in the Food Industry