Food safety
All raw materials contain bacteria, and therefore the food industry has strict routines to ensure that the food is safe to eat. When applying new technologies, it is important to have documentation of how these affect food safety.
How is Food safety affected by the different technologies
| Goal |  High pressure |
 Microwave |
 Pulsed electric field |
 Ultrasound |
 Plasma activated water |
 UV-light |
|---|---|---|---|---|---|---|
| Egg |
Has effect Ingen E.coli, Campylobacter og Listeria påvist |
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| Dairy | ||||||
| Meat |
More results Applies to chicken, pork and beef |
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| Vegetables |
Has effect Applies to spinach |
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| Fruit |
Worth knowing
High pressure and microwaves
What are the effects of these technologies on food safety?
PEF, ultrasound and UV-C light
What are the effects of these technologies on food safety?
Allergy and compounds in food
How do we find out what the food consists of and how this affects us?
Test results
UV-C Pathogen reductions –In-pack pork tenderloin
UV-C Pathogen reductions –In-pack chicken breast
UV-C shelf life–In-pack chicken breast
UV-C Microbial meat reductions –In-pack pork tenderloin
UV-C Microbial meat reductions –In-pack chicken breast
UV-C Microbial meat reductions – In-pack topside beef
PAW: Composition, Storability and Preservation Potential on Baby Spinach Leaves
CO2-saturation of chicken
Publications
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves | 2019 | Engelsk | Vegetables, Plasma activated water, Food safety | Vaka, Mette Risa; Sone, Izumi; Álvarez, Rebecka García; Walsh, James Leon; Prabhu, Leena; Sivertsvik, Morten; Noriega Fernández, Estefanía | https://www.mdpi.com/2304-8158/8/12/692 |
| Microbial inactivation by non-thermal technologies for food preservation | 2017 | English | Ultrasound , Food safety | Guillermo Cebrián and Santiago Condón | https://novapublishers.com/shop/strategies-for-obtaining-healthier-foods/ |
| Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments | 2016 | English | High pressure processing, Food safety | Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar | https://link.springer.com/article/10.1007%2Fs00217-016-2821-y |
| Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments | 2016 | English | High pressure processing, Food safety | Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd Ivar | https://www.sciencedirect.com/science/article/pii/S0956713515301687?via%3Dihub= |
| Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation | 2016 | English | Ultrasound , Food safety | Cebrián, G., Mañas, P. and Condón, S. | https://www.frontiersin.org/articles/10.3389/fmicb.2016.00734/full |
| Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua | 2015 | High pressure processing, Food safety | Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore | https://www.sciencedirect.com/science/article/pii/S0956713514006409?via%3Dihub= | |
| Ultrasound in the meat industry: General applications and decontamination efficiency | 2014 | English | Ultrasound , Food safety | Fulya Turantaş, Gülden Başyiğit Kılıç and Birol Kılıç | http://dx.doi.org/10.1016/j.ijfoodmicro.2014.12.026 |
| Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review | 2013 | English | Ultrasound , Food safety | Seda Ersus, Fulya Turantaş | http://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.028 |
