Archive for «Food safety and quality»

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PathoSeq

The objective of the «PathoSeq» project is to prepare Norwegian food industry for the challenges and possibilities of using modern DNA sequencing technologies for surveillance and control of foodborne pathogenic bacteria. The focus will be on Listeria monocytogenes, considered the largest food safety challenge in Norwegian food processing industry.

Reduced Plastic in the Seafood Industry

Norway exports salmon fillets in large quantities, the quality of which must be preserved during transportation. Nofima researchers are investigating the possibility of preserving quality and food safety and focusing on reducing the use of plastics.

Dedicated website against food crime

Would you like a better overview of food crime? In the context of an EU project, Nofima has been involved in developing a website that collects research results and news about food faking from all over the world.

Packaging of dry cured sausages – how to maintain colour and taste?

Discoloration Dry cured sausages contain the muscle pigment myoglobin, which combined with nitrite and lowering of the pH makes a red/pink colour of the final products. Most of Norwegian dry cured sausages are sliced and packaged in modified atmospheres. The gas is usually either all nitrogen or a blend of nitrogen and some carbon dioxide. […]

SafeConsume

The overall objective of SafeConsume is to Reduce health burden from foodborne illnesses. The ambition is to initiate a new and broader approach in future research, innovation, education and food safety policy, widening the space of opportunities for improving food safety.

Improving Europeans’ kitchen hygiene

Have you ever thought about the health risk of leaving your cold cuts out in a warm room during your Christmas buffet? It is not actually that big, but statistically 60,000 Europeans will get sick on Christmas Eve due to poor kitchen hygiene. Nofima scientists are now heading work in a new EU research project to reduce this number.

Showing 1–10 of 85