Archive for «Food safety and quality»

Showing 71–80 of 104

A shining eggxample

At Easter, Norwegians eat twice as many eggs as during the rest of the year, and we can safely eat them raw, soft boiled, or fried. In the EU on the other hand, eggs are the commonest source of Salmonella food poisoning. However, new research offers hope for egg-loving EU citizens.

Heated battle against E. coli

The E. coli outbreak in 2006, where the morrpølse (a type of cured sausage) proved to be the source of contamination, put research on food safety firmly on the agenda. Since then Norwegian researchers have striven to make cured sausages safer.

The battle against Listeria continues

Lactic acid bacteria are effective and are actively used to combat dangerous food-borne bacteria. Against one of the most dangerous and persistent bacteria – Listeria monocytogenes – the bacteriocin Sakacin P appears to be a promising candidate. However, use of it can cause bacteria to become resistant.

Getting food waste down 25 per cent

The ForMat conference marked the official start of the project that is intended to prevent food waste in Norway. It gave us an insight into the food waste situation, both in Norway and around the world. It is estimated that half of all the food produced in the world is thrown away!

First SALMA salmon, now STRØM cod

A completely new fresh cod product is being launched under the brand name STRØM. The cod is slaughtered, filleted and packed within four hours of swimming in the sea.

Joint efforts to combat bacteria and fungi in biofilm

When bacteria, fungi and other microorganisms come together and create biofilm, they are much better armed against disinfectants, antibiotics and other stresses. Nofima, the University of Oslo and the National Veterinary Institute are meeting this challenge by joining together in the newly established Centre for Biofilm Research.

Steam against Listeria

Listeria often contaminates the surface of fish products through contact with the production environment. This can lead to a health risk, especially for ready-to-eat products.

Alone, but with many colleagues

Tor Egil Torp works on his own in the production premises at home, but over the years he has gained many colleagues. That is because he takes part in networks and courses, something he both enjoys and benefits from.

The use of wood in contact with food

In all food preparation, whether in private kitchens or in the food industry, good hygiene is one of the most important ways of preventing the spread of illness through food.

Less food in the bin

In Norway we throw away an enormous amount of food: 25 per cent of all the food produced in fact. This is an enormous problem for our society and an all out effort is now commencing to reduce the amount of food going to waste.

Showing 71–80 of 104