In this project, the researchers will document how various process technologies kills pathogenic spores, and develop new safe food products with long shelf life.

Despite excellent test results, the food industry has yet to employ the shaking method that gives food better quality and time savings in production.

Scientists at Nofima have during the past three years been exposing food to extremely high pressures, to determine whether the pressure treatment gives healthier, safer and more tasty food. Berries are one food for which the treatment is successful.

The North Sea herring reinvented. In close cooperation with the herring industry, Nofima has developed new, exciting products from the traditional fish.

In his recently completed PhD project, Torstein Skåra from Nofima has demonstrated that rapid heating of the surface with steam at 100 °C may be a future method for preventing unwanted bacteria on the surface of fish products.

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.

Experiments involving the simulation of Listeria bacteria lead to safer ready-made food products.

New technology has made it easier for Norway’s largest crab producer Hitramat to kill and find the crabs with the highest meat content.

A food producer must be able to guarantee that the food sold in stores is safe to eat. But the strict requirements concerning documentation are often difficult to satisfy for the manufacturer. Nofima is examining a number of seafood products to see if the safety criteria are achieved.

Spore-forming bacteria are one of the greatest microbial challenges to food safety in ready meals, and a single heat treatment at 70–80° C can in fact stimulate the growth of certain bacteria. But could a double heat treatment of ready meals increase the safety?