Salmon that becomes stressed before slaughter has a shorter shelf life because the flesh suffers more bacterial growth and develops undesirable flavours and odours more quickly. The negative consequences of stress are greater for raw than for cooked salmon.

There is nothing like a juicy piece of meat, many consumers would claim, only to immediately express their meat-related concerns about food safety, the environment, and health. No other food item triggers as many or as complex associations. What does it entail for the meat industry that consumers have such differing perceptions of meat?

The aim of the EU project FORBIOPLAST is to develop biodegradable food packaging from forestry and paper industry waste. Wood and paper mill by-products are intended to replace the fossil-fuel resources that are common today.

Norwegian researchers have found the solution to avoiding acrylamide in deep-fried potato products. Their goal now is to sell the technology to both European and American companies.

The Research Council of Norway has granted 27 mill NOK (3.4 mill euro) for establishing Campus Ås as a National centre for Food science and product development with modern pilot plant facilities for food production, packaging and storage. Existing pilot plant facilities will be upgraded and a unique new pilot plant for processing of foods contaminated with pathogenic microorganisms will be established. This pathogen pilot plant, at Biosafety level III, will be available for international cooperation among R&D institutions, Universities and industry.

Wenche Aale Hægermark

After about six months on the market, the sales of Strøm cod have exceeded all expectations. Now the cod loin has been nominated for the award that is considered to be the Oscar of the seafood industry – the Seafood Prix d’Elite in Brussels.

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.

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.

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.