Norwegian Food Research Institute - Articles and news items

Bacterial tolerance – the consequences

Issue 4 2005, Past issues  •  21 November 2005  •  Even Heir and Solveig Langsrud, Matforsk AS, Norwegian Food Research Institute, Norway

Failure in cleaning and disinfection increases the ability of bacteria to survive, adapt and establish in food processing equipment or other environments, with the potential to transfer to food products. The antimicrobial effects of disinfectants depend upon several factors. This article focuses on the properties and mechanisms of bacteria involved in increased tolerance to disinfectants used in the food industry.

Prolonged shelf life of MAP fish

Issue 2 2005, Past issues  •  3 May 2005  •  Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences

Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth.

An initial alteration of the gaseous environment surrounding the product, modified from its initial condition, is defined as modified atmosphere packaging (MAP) (Brody, 1989). Different forms of MAP have been used for several decades (Coyne, 1933) and MAP fish is now a popular product in many markets making fresh skinned and boned fishfillets convenient for consumers.


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