Spores are a great challenge in food products with medium and long shelf life.
Spores from Bacillus. Photo: Jan T. Rosnes/Nofima


Control of spore-forming bacteria in food with medium and long durability

 Processing technology  

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

Time:1. January 2013 – 31. December 2016
Financed by: Stiftelsen Norconserv
Contact person
Portrettbilde av Tone Mari Rode
Tone Mari Rode

Phone: +47 907 27 253

Contact person
Portrettbilde av Trond Karsten Løvdal
Trond Karsten Løvdal

Phone: +47 913 12 335

Food with a long shelf life is at risk due to outgrowth of pathogenic spores from bacteria, particularly the bacteria from the genera Bacillus and Clostridium. It is therefore very important to be in control of spore inactivation. All processing of food with medium or long durability, including lyophilized products, are thus based on knowledge of spore-forming bacteria.

Consumers want nutritious, simple and attractive products. This often means gentle processing, and use of less salt, nitrite or other antibacterial agents. If the product should have a long shelf life, one must then use hurdle technology, where processing is combined with chemical-physical conditions in the product.Knowledge of what is needed to prevent the spores is essential for the method you choose.

Taking good care of the ingredients so that it does not form spores will not only prevent disease, but one will also contribute to less food waste.

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