Archive for «Food safety and quality»

Showing 61–70 of 111

Cook your hamburger properly!

To be safe to eat, products made from ground beef must be cooked until they are at least 71⁰C in the centre. Beef that has been in contact with oxygen before cooking becomes brown at a lower temperature. This is risky from the food safety point of view.

A whole-grain diet makes for healthier chickens

If you are like most people, you think about salmonella when you hear about pathogenic bacteria from chicken. Infection from Campylobacter jejuni bacteria is far more common, however, and is the commonest cause of bacterial diarrhoea in western countries.

From skin lotion to environmental packaging

Scientists at Nofima are participating in a major EU-financed project in which “active” packaging based on raw materials from shrimp shell improves and conserves food products – and after use the packaging biodegrades. Environmentally stubborn plastic is getting competition from biodegradable packaging made of chitin and chitosan from shrimp shell.

Keeps salmon fresh for 20 days

After several years of research, Nofima has arrived at a packaging method that enables salmon to stay fresh for up to 20 days. Superfresh is the name of the packaging that Vartdal Plastindustrier is launching at the seafood fair in Brussels this week.

Big potential for reindeer meat

Reindeer meat is gaining increasing attention and more than ever of it is being sold. People are increasingly asking for fresh reindeer meat as they become more aware of the meat’s quality. The reindeer producers want their meat to be a natural choice for a festive meal around Christmas time.

New technology for stopping mold

A newly established European research project aims to develop a commercially available test system for mold, based on the technology FTIR spectroscopy.

Making Norway’s deadliest food

It’s food, but not as we know it: a new processing plant is set to produce sausages packed with deadly E.coli and cheese full of Listeria – to save us from food poisoning.

Packaging with smart functions

Researchers believe that the packaging of the future will contain substances that will get rid of unwanted bacteria. Or it could be made from food waste.

Showing 61–70 of 111