Browsing NOFIMA vitenarkiv by Journals "Food Control"
Now showing items 1-20 of 23
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CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota
(Peer reviewed; Journal article, 2022)Optimized packaging conditions to improve the shelf life of chicken fillets is important to prevent food spoilage and food waste. Anaerobic packaging with CO2 or by vacuum packaging is commonly used to increase the shelf ... -
Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal - 3D imaging of volume change
(Peer reviewed; Journal article, 2021)Desalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was explored. Products of about 450 g were desalted for 96 h, followed by refrigerated storage in 120 h. During the ... -
Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters
(Journal article; Peer reviewed, 2018) -
Food safety myths consequences for health: A study of reported gastroenteritis incidence and prevalence in UK, Norway and Germany
(Peer reviewed; Journal article, 2022)Food safety beliefs are not always science based. In this study, we aim to contribute to the state of the art of food safety knowledge by investigating unscientific beliefs consequences for gastroenteritis. After collecting ... -
Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions
(Journal article; Peer reviewed, 2022) -
Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions
(Peer reviewed; Journal article, 2022) -
Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?
(Peer reviewed; Journal article, 2020) -
Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival
(Peer reviewed; Journal article, 2022)Kitchen cloths have an important role in maintaining kitchen surfaces hygienically clean but may also act as vehicles for cross contamination of pathogens from food spills to hands and other foods. The aim of the present ... -
Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety
(Peer reviewed; Journal article, 2021)Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic ... -
Live holding of snow crab (Chionoecetes opilio) at 1 and 5 °C without feeding — Quality of processed clusters
(Peer reviewed; Journal article, 2020)Snow crab (Chionoecetes opilio) has become an essential resource in the Norwegian fishery. Today, the snow crabs are processed on-board into two cooked-frozen sections (i.e., clusters). However, there has been increasing ... -
Mechanisms of transverse relaxation of water in muscle tissue
(Peer reviewed; Journal article, 2022)Nuclear magnetic resonance (NMR), and in particular transverse relaxation (T2), has been used to characterize meat and seafood products for decades. Despite many years of research, it is still not possible to reproducibly ... -
Model for heat and mass transport during cooking of cod loin in a convection oven
(Journal article; Peer reviewed, 2019)Mathematical modeling of cooking of several muscle foods has been accomplished, however there are very few models predicting cooking of fish. In this study, a 3D mathematical model of transport phenomena describing baking ... -
Online monitoring of enzymatic hydrolysis of marine by-products using benchtop nuclear magnetic resonance spectroscopy
(Peer reviewed; Journal article, 2020)Enzymatic hydrolysis is becoming a more commonly used method to create high value products from traditionally low value marine by-products. However, improvement to processing is hampered by a lack of ways to characterize ... -
Perceived usefulness of design thinking activities for transforming research to impact.
(Peer reviewed; Journal article, 2022)Empirical studies that investigate the effect of design thinking within complex contexts involving multiple stakeholders are rare. The aim of this study is to contribute to the literature on design thinking, by investigating ... -
Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10°C up to 92 days without feeding
(Peer reviewed; Journal article, 2019) -
Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging
(Peer reviewed; Journal article, 2021)Freezing of fish is an important processing method that can extend the shelf life of the product but can also lead to significant damage to the tissue if performed incorrectly. In order to thoroughly evaluate different ... -
Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat
(Journal article; Peer reviewed, 2018)According to European food safety authorities, one of the major control parameters for mechanically separated meat is calcium content, which is an indicator of residual bone. Residual bone in mechanically separated meat ... -
Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels
(Peer reviewed; Journal article, 2022)Food poisoning is a threat to health and economy across regions and living standards, with an estimated 600 million cases worldwide every year. In consumer households, water and electricity facilities are key to safe food ... -
Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points
(Peer reviewed; Journal article, 2021)In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices ...