Prosjektet dokumenteter kvalitetsstatus for råstoff av torsk og hyse, ved levering fra fisker.

Research carried out by Nofima points to the fact that fish which is bled, cooled and stored correctly can keep for at least 24 hours before being gutted and still maintain good quality.

Spore-forming bacteria are one of the greatest microbial challenges to food safety in ready meals, and a single heat treatment at 70–80° C can in fact stimulate the growth of certain bacteria. But could a double heat treatment of ready meals increase the safety?

Three new research reports show that we know too little about how farmed salmon affect wild salmon, and that it is not communicated clearly enough what we do actually know. Researchers from Nofima are critical about the lack of correlation between the public administration’s communication and the actual scientific basis.

All limited liability companies in the Nofima family have been merged into one company as of July 1. Nofima AS has assumed all the assets, rights and obligations of the former companies Nofima Marin AS, Nofima Mat AS, Nofima Bergen AS and Nofima Norconserv AS and these are now dissolved as separate companies.

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The scientists believe the level of omega-3 in the salmon we eat is determined by a combination of the salmon’s genes and the feed it eats.
There is less omega-3 in the fillet when salmon are fed plant-based feed. However, the scientists know that salmon have a certain capacity to convert omega-3 fatty acids from plant oil to marine omega-3. They will now receive help from the salmon’s genes to increase this capacity.

Certain things we do every day may seem so simple. For example, all we have to do in order to get a cup of coffee is to press a button and wait for a couple of moments. Another thing we consider simple, is salting of meat. It takes almost no effort and such a short time to be done. It is as simple as that.

Kjell Ivar Hildrum

Researchers surveyed European companies in order to gain more knowledge about which tools the companies use when gauging food safety and quality.