Improved production hygiene and safe food production
Our research is to give new knowledge that contributes to the production of safe and durable food of high quality by those working in both land-based and sea-based food production.
- knowledge that can contribute to improved production hygiene and increased product quality at food producers. We can, for example, discover contamination sources, analyse the causes of problems, suggest solutions and document the effects of measures taken to ensure safe and high quality foods.
- knowledge about how new technology and processes can give safe food and enhanced shelf life. We can, for example, discover how the recipe and production process used influence the growth and survival of both food pathogens (e.g. EHEC or Listeria monocytogenes) and spoilage organisms. pilot plants that make it possible to carry out experiments in industry-relevant conditions
- commissioned research and research projects in collaboration with the food industry courses and knowledge transfer to the industry and food producers (within areas such as hygiene and HACCP).
Microorganisms may pose a threat to the quality and safety of food and feed, while they may also have beneficial and positive properties Knowledge about the factors that influence the growth, survival, activity and function of bacteria is essential to control the bacteria in the food chain. Our research is to contribute to providing the food industry with a better basis for producing safer products with the desired shelf-life.
Nofima has the expertise and facilities required
Increased knowledge about production hygiene and the control of bacteria in food can contribute to improving product quality and shelf-life, reducing wastage, and reducing the risk of food-borne diseases.
Within the areas of production hygiene and safe food production Nofima can offer:
– scientists with long experience and high expertise
– access to well-equipped laboratories and pilot plants, giving unique opportunities to study bacteria in food and in production environments
– a large collection of bacterial strains from food and food-production facilities
– a broad selection of methods under continuous development, such as, for example, methods for biofilm studies and state-of-the art molecular analyses.
Improved production hygiene
Our research covers:
- how conditions in the production environment influence the growth and survival of bacteria
- factors that influence the establishment of bacteria and the subsequent formation of biofilms
- the properties of intractable problems in food production environments (such as the persistence of bacteria in food processing environments and the survival of pathogenic coli in potential risk products and various other bacteria detrimental to quality
- possible negative effects of cleaning regimens, such as the development of bacterial resistance
- measures to improve production hygiene and the control of micro-organisms in the production environment.
Control of bacteria in food
Our research covers:
- how these factors influence bacterial growth and survival in food
- why intractable bacteria grow and survive in food
- how new processes and technology influence the microbial shelf life and safety of food
- how combinations of recipe, process and storage can give safer products of high quality