Archive for «Food safety and quality»

Showing 101–110 of 119

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.

Complete overview of the gut flora

Genetic Analysis is the only company in the world aiming to depict the entire gut flora of a person in one comprehensive analysis. The company originates from Nofima Mat.

Three out of ten eat raw minced meat

In spite of countless warnings and information about the risk of eating raw minced meat, as many as 30 per cent respond that they taste raw minced meat while they are frying it.

Showing 101–110 of 119