Archive for «Food safety and quality»

Showing 81–90 of 111

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.

Lactobacillus sakei – the meat specialist of lactic acid bacteria

Lactic acid bacteria are useful bacteria that have been associated with the fermentation of food throughout history. Finding out more about this group of bacteria is important for discovering which species and strains are best suited to different applications for producing good, safe food products.

Listeria’s worst enemy

Bacteriophage are viruses that attack bacteria. These viruses have among other things been used to fight infection in human beings. Now scientists are looking at ways to use bacteriophage to fight Listeria in food production.

Juniper smoked salmon steaks

Taste of North were anxious about the sensory quality of their new juniper smoked salmon steaks. They used Nofima’s sensory panel to have their new product analysed.

Showing 81–90 of 111