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
Testing of imported seafood in Norway has found all samples were compliant with the regulations.
Findings come from a report with results on the monitoring program for veterinary border control on aquatic products imported to Norway from countries outside the EU and the European Economic Area in 2023.
Staff at Norwegian
Continue Reading Norway reveals good results from imported seafood testing
The risk of foodborne botulism is still relevant when it comes to a traditional fish product in Norway, especially if it is homemade, according to scientists.
A study assessed the risk of contamination during the process of preparing the fish, and what conditions are needed for neurotoxin to be formed.
Continue Reading Study shows botulism risk is higher for homemade fish product
Checks by Norwegian authorities at producers of a traditional dish have found a high level of compliance, according to a recently released report.
Rakfisk is a fish product made by mild-salting and brine maturation at low temperatures for several months and is eaten without heat treatment.
In 2020, two cases
Continue Reading Fish controls in Norway show improved results
The number of most foodborne diseases dropped in Norway in 2020 but there were increases for Campylobacter, Cryptosporidium and Yersinia.
There was a decline for the majority of infectious diseases transmitted by food, water and animals and subject to notification in the Norwegian Surveillance System for Communicable Diseases (MSIS), according
Continue Reading Overall decline for foodborne infections in Norway; some domestic rises
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
This year saw the first World Food Safety Day, a large Listeria outbreak in Spain, and another infant formula Salmonella outbreak.
Below is a selection of some international food safety stories covered in 2019.
South Africa Listeria outbreak
I want to start with this. Yes, I know it happened
Continue Reading A look back on Europe’s 2019 food safety record
A brand of raw fermented trout has been recalled in Norway after being linked to several Listeria infections.
Haadem Fisk withdrew ‘Hel rakfisk i spann – 4 kilograms’ with lot number 924 due to Listeria contamination. It was sold across the country.
The Norwegian Food Safety Authority (Mattilsynet) warned consumers
Continue Reading Norwegian fish product linked to Listeria infections
A traditional Norwegian fish dish has been recalled due to a link with a case of botulism.
Torpet Fiskeoppdrettsanlegg AS recalled rakfisk due to suspicions that consumption can cause botulism. Rakfisk is a traditional Norwegian fish dish made from trout or char, salted and then fermented for up to a
Continue Reading Norwegian fish dish linked to botulism case
The number of people affected by Listeria in Norway in the past few months has grown to 13. Two-thirds ate a traditional dish made with fermented, uncooked fish before becoming sick.
The Norwegian Institute of Public Health (Folkehelseinstituttet) said most cases are more than 70 years old and have compromised
Continue Reading Norway reports more Listeria infections in outbreak linked to fish dish
