Archive for «Food safety and quality»

Showing 91–100 of 111

Improving date labelling

News
Den Lille Nøttefabrikken wants to avoid rancid nuts and Synnøve Finden wants to ensure the quality of your grated pizza cheese. As members of a network, they can learn from each other.

Ensuring safe and tasty rakfisk

Rakfisk – freshwater fish preserved in a traditional way by fermentation – is becoming more and more popular in Norway and the producers want to find out more, both about food safety and how the special taste and consistency develops.

Mould and cured meats

A common quality problem among many cured meat producers is the growth of mould.
Dereje T. Asefa, National Veterinary Institute, Ragnhild O. Gjerde, Grilstad, Mohamed K. Abdella, Animalia, Cathrine F. Kure and Solveig Langsrud, Nofima Mat, Truls Nesbakken, Norwegian School of Veterinary Science, Maan S. Sidhu, Animalia and Ida Skaar, National Veterinary Institute. Source: Go’Mørning.

Fresh reindeer meat, please

There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.
There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.

Have researched their way to completely new meals

Two healthy new meals have been developed for the Norwegian market. “Complete and inviting” is the verdict of the consumers who have had the pleasure of testing the products. Now the researchers at Nofima Mat hope that the industry can get these products out to the people.

Helping dangerous bacteria to survive

Ordinary bacteria can help pathogenic bacteria to thrive on surfaces, new studies at Nofima Mat have shown. This provides new understanding of how unwanted bacteria can establish themselves and survive on surfaces and so cause problems for both the food industry and consumers.

How to get rid of salmonella in animal feed

Salmonella has become established in some feed factories and has remained there for several years, despite attempts to eradicate it. For her doctorate, Lene Katrine Vestby has studied why it is so difficult to get rid of salmonella.

Research into safer cheese

A new research project has recently begun, the intention of which is to reduce the risk of Listeria among small-scale cheese producers.

Marinades and shelf life

A combination of packaging with CO2 and marinating gives the best shelf life, concludes Bjørn Schirmer.
Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus.

Showing 91–100 of 111