Scientists have found a way to stop the growth of Listeria in a traditional Norwegian product and have improved detection methods.
Rakfisk is made by fermenting trout or char in brine. In recent years, it has been linked to several outbreaks of Listeria monocytogenes, as well as botulism cases.
In
Continue Reading Scientists tackle Listeria in traditional fish product
Norwegian scientists are working on a project investigating the separate or combined effect and suitability of different methods to reduce the presence of Listeria in salmon and trout.
The DeList project is funded by FHF, the Norwegian Seafood Research Fund, and will run until the end of January 2025.
Several
Continue Reading Norwegian project aims to tackle Listeria in fish
According to a study in Norway, people staying in basic cabins were more likely to report illness than those who were at home or in a cabin of high standard.
Nofima scientists investigated how cabin life affected food safety compared to domestic practices.
339 cabin dwellers answered an online questionnaire
Continue Reading Researchers assess illness risk from cabin stays
Whole genome sequencing (WGS) by companies in Norway will likely be used for certain samples or in particular situations instead of all the time, according to a report.
The report looks at the legal rules that may affect WGS implementation of bacterial pathogens in the food industry, using Listeria monocytogenes
Continue Reading The project assesses potential WGS use for Listeria in Norway
Researchers in Norway have established and evaluated a faster method to detect Listeria monocytogenes.
Scientists at Nofima found it was possible to detect Listeria in a sample after only four hours of enrichment using a handheld sequencing device called MinION from Oxford Nanopore Technologies. This is 20 hours faster than
Continue Reading Scientists evaluate faster Listeria detection method
Consumer practices for monitoring doneness of cooked chicken are not always safe, according to a recent study.
Researchers surveyed 3,969 households in France, Norway, Portugal, Romania, and the United Kingdom on their personal chicken cooking practices. They also interviewed and observed these practices in 75 additional households in the same
Continue Reading Study finds chicken cooking advice ignored by vast majority of consumers
Researchers have looked at the effect of different ripening temperatures and salt concentrations on the growth of Listeria monocytogenes in a traditional Norwegian fermented fish product.
Rakfisk is made from lake trout or arctic char by mild-salting and brine maturation at low temperatures for several months and is eaten without
Continue Reading Researchers report temperature important for controlling Listeria in rakfisk
