{"id":42953,"date":"2010-01-11T13:48:00","date_gmt":"2010-01-11T13:48:00","guid":{"rendered":"https:\/\/matis.is\/?p=42953"},"modified":"2021-09-10T13:33:39","modified_gmt":"2021-09-10T13:33:39","slug":"greiningartimi-styttur-ur-3-dogum-nidur-i-5-klst","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/greiningartimi-styttur-ur-3-dogum-nidur-i-5-klst\/","title":{"rendered":"Diagnostic time shortened from 3 days to 5 hours!"},"content":{"rendered":"<h4 class=\"wp-block-heading\">On Friday 15 January, a doctoral defense will take place at the Faculty of Life and Environmental Sciences at the University of Iceland. Then protect&nbsp;<strong>Eyj\u00f3lfur Reynisson<\/strong>&nbsp;biologist at Mat\u00eds&#039;s doctoral dissertation &quot;Changes in microbial communities in the process of damaging fish products. Molecular biological research as well as the development of rapid diagnostic tests on specific destructive microorganisms. &quot;<\/h4>\n\n\n\n<h2 class=\"wp-block-heading\">Doctoral dissertation in biology from the Faculty of Life and Environmental Sciences, University of Iceland<\/h2>\n\n\n\n<p>Starts: 15\/01\/2010 - 13:00<\/p>\n\n\n\n<p>Ends: 15\/01\/2010 - 15:00<\/p>\n\n\n\n<p>Event location: Askja<\/p>\n\n\n\n<p>Further location: Room 132 (large hall)<\/p>\n\n\n\n<p>Doctoral dissertation in biology from the Faculty of Life and Environmental Sciences, University of Iceland:<strong><br>Changes in microbial communities in the process of damaging fish products.<br>Molecular biological research together with the development of rapid diagnostic tests on specific destructive microorganisms.<\/strong><\/p>\n\n\n\n<p>Fresh view in fish microbiology.<br>Analysis of microbial changes in fish during storage, decontamination and curing of fish, using molecular detection and analysis methods.<\/p>\n\n\n\n<p>On Friday 15 January, a doctoral defense will take place at the Faculty of Life and Environmental Sciences at the University of Iceland. Then protect&nbsp;<strong>Eyj\u00f3lfur Reynisson<\/strong>&nbsp;biologist in his doctoral dissertation \u201cChanges in microbial communities in the process of spoilage of fish products. Molecular biological research as well as the development of rapid diagnostic tests on specific destructive microorganisms. Paw Dalgaard, a scientist from the Technical University of Denmark and Dr. Gu\u00f0ni \u00c1g\u00fast Alfre\u00f0sson Professor at the University of Iceland. The supervisor of the project was Dr. Gu\u00f0mundur Hreggvi\u00f0sson, director of Mat\u00eds. Dr. Sigur\u00f0ur Snorrason, President of the Faculty of Life and Environmental Sciences, will chair the ceremony, which will take place in Askja and will begin at 13.<\/p>\n\n\n\n<p>In the project, the spoilage processes of fish products were examined using molecular biological methods to examine the composition and changes in the microbial flora during storage and processing of fish products. The first part of the project focused on the development of rapid diagnostic methods for unwanted bacteria such as Salmonella and bacteria that cause food degradation (harmful bacteria). With the new methodology, the analysis time is shortened from 3 days to 5 hours. which can be useful for control and quality control in food production. The second part focused on hygiene and cleaning in fish processing, where the effectiveness of traditional cleaning procedures for the removal of microbial cover was examined. Important factors in the process were taken into account, such as the temperature of the rinsing water, the strength of the detergents and the type of surface. Microbial coverages are often formed during food production, so it is important that cleaning processes prevent them from gaining a foothold to ensure both safety and quality of production. The third part deals with questions about the composition of bacterial communities when storing fish, where examples of three fish species are taken. Cod and haddock are examples of bony fish while catfish are classified as cartilaginous fish. Various bonefish are important commercial stocks and have therefore received more attention when it comes to research into their microbiology and spoilage processes. This section demonstrates and confirms that Photobacterium phosphoreum is the bacterial species that more often than not prevails when storing cod and haddock under different conditions. Using breeding methods and molecular biological analyzes, the progress of microbial communities in catfish hunting is described and the presence of previously undetected bacterial species in significant quantities in this unique environment is demonstrated.<\/p>\n\n\n\n<p>The doctoral dissertation is Eyj\u00f3lfur Reynisson, born in 1977. He completed a BS degree from the University of Iceland in 2001 and an M.Sc. degree in biochemistry from the University of Copenhagen two years later. Since then, Eyj\u00f3lfur has worked at the Fisheries Research Institute, which joined Mat\u00eds ohf. - Icelandic Food Research. There he has worked for the most part on his project. Eyj\u00f3lfur is married to Lilja Logad\u00f3ttir and they have 3 children.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.hi.is\/haskolinn\/doktorsvarnir_vid_haskola_islands_arid_2010\" target=\"_blank\" rel=\"noreferrer noopener\">www.hi.is<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00f6studaginn 15. jan\u00faar fer fram doktorsv\u00f6rn vi\u00f0 L\u00edf- og umhverfisv\u00edsindadeild H\u00e1sk\u00f3la \u00cdslands. \u00de\u00e1 ver&nbsp;Eyj\u00f3lfur Reynisson&nbsp;l\u00edffr\u00e6\u00f0ingur hj\u00e1 Mat\u00eds doktorsritger\u00f0 s\u00edna \u201eBreytingar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":40487,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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