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Doreen Jepngetich Metto

PhD Student, PhD Fellow

Doreen Jepngetich Metto


PhD Project: Control of psychrotrophic Bacillus cereus in chilled dairy products

University: Aarhus University

Department: Department of Food Science

Supervisor: Marianne Hammershøj, Associate Professor



  • Anne Elsser-Gravesen - ISI Food Protection ApS
  • Yinghua Xiao - Research Scientist, Arla Innovation Center (AIC)
  • Elissavet Gkogka - Research Scientist, Arla Innovation Center (AIC)


Protect Term: 01.08.2017 – 31.07.2020

Master’s Degree: MSc. in Food Technology and Nutrition, Lund University, Sweden.



The focus in dairy product development, especially with increased opportunities in the export market, has shifted to the development of new and innovative dairy products of extended shelf life and of particular interest to this project are non-fermented, long-life chilled dairy products that normally receive relatively mild heat treatments i.e. pasteurization. Pasteurization of milk has been shown to not effectively destroy the spores of the foodborne pathogen Bacillus cereus. The psychrotrophic strains of this microorganism are in focus in this project due to their ability to grow in the storage temperatures of chilled dairy products.



The aim is to provide knowledge on the cardinal parameters for growth and toxin production for the psychrotrophic strains of Bacillus cereus and an understanding on how to inhibit their growth through heat processing and product formulation.


Research Outline

The objectives of this project are to study the heat inactivation kinectics and growth and toxin production of psychrotrophic strains of Bacillus cereus and, to investigate the effect that natural antimicrobials have on the growth and toxin production parameters of this microorganism.


Partners of Collaboration

  • Aarhus University, FOOD
  • Arla Foods amba
  • ISI Food Protection Aps

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