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Guideline: Use of whole genome sequencing for prevention and control of Listeria monocytogenes in the food industry
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The Study of Combination of Biodegradable Packaging and Biocoating with Lactic Acid Bacteria as a Green Alternative for Traditional Packaging in Gouda Cheese
Full text linkBiodegradable packaging, both alone and in combination with acid whey protein coatings, has been used to pack fresh Gouda cheese to improve preservation prior ripening or storage. This study involved three key components: (i) the selection of biodegradable packaging (BP), (ii) the development of a plain liquid acid whey protein concentrate, pectin-based edible coating (BP + Ch + Coating), and (iii) the incorporation of at least 6 log10 CFU (colony forming units) mL−1 Lacticaseibacillus paracasei (BP + Ch + Coating + Lp) and Lactobacillus helveticus (BP + Ch + Coating + Lh) strains. The created compositions were compared with cheese packed in conventional polyethylene (PE) packaging to evaluate their overall synergy effect in reducing microbiological spoilage and influencing chemical parameters in Gouda cheese during 45 days of ripening and cold storage. The evaluation included microbiological analysis (total LAB, Enterobacteriaceae spp., and fungi CFU) and quality assessment of pH, moisture content, water activity, texture, and colour (CEI system) during ripening and shelf life. Although biodegradable packaging (BP) alone did not protect the cheese effectively compared to conventional packaging (EVA/PE/EPC/PVDC), the combination of biodegradable packaging with a coating (BP + Ch + Coating) showed protective properties against Enterobacteriaceae spp. and mould, maintaining moisture, pH, and colour during ripening and storage. Incorporation of L. helveticus (BP + Ch + Coating + Lh) into the coating efficiently decreased the growth of fungi.publishedVersio
Toxicological evaluation of a fish oil concentrate containing Very Long Chain Fatty Acids
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Institutional food safety risk communication – A self-evaluation tool and its interpretation
Full text linkBackground: Food safety risk communication is part of the risk analysis methodology and plays an important role in the increasingly complex food system. Besides shaping consumer risk awareness, risk perception and risk behaviour, risk communication also affects the reputation of the food safety authorities, being especially important for securing operational stability and budget of the concerned organisations. A recent European study highlighted a high variance in risk communication preparedness of official institutions in EU member countries. Scope and approach: This paper presents a benchmarking instrument, the Self-evaluation Tool for Risk Communication (SET), designed for food safety authorities. SET helps decision-makers to receive a quick assessment of their preparedness level for risk communication by comparing it with international best practices. Key findings and conclusions: SET divides risk communication competencies into three domains: Human capacities, Organisational management, and Risk communication activities. Several elements are assessed in each domain, evaluated on a scale from 0 to 3. The results are delivered instantly, benchmarking the scores in terms of domains and the individual elements. The data wheel visualization highlights strengths and weaknesses and points out logical improvement options for the organisation.publishedVersio
Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus. Faglig delrapport (AP3 og AP4)
Full text linkHovedmålet i Fiskesausprosjektet er å kartlegge egnethet av ulikt pelagisk råstoff til produksjon av fermentert fiskesaus. Prosjektet skal kartlegge hvilke faktorer som har betydning for kvaliteten på fermentert fiskesaus og utvikle metode for å redusere produksjonstiden med 4–6 måneder. I samarbeid med Pelagia og Noumami ble det produsert fiskesaus fra ulikt råstoff i stor pilotskala. I pilotproduksjonsfasen ble det gjennomført forsøk med kolmule og sildeavskjær fra NVG-sild, med tilsetning av salt, Bromelain-enzym og rødmiddbakterier for å forbedre og forkorte fermenteringsprosessen. Prøver ble analysert for kjemisk sammensetning, flyktige komponenter og sensorisk profilering. Resultatene viste et proteinutbytte på 48 % for NVG-sild og 45 % for kolmule etter 10 måneders fermentering. Den kjemiske sammensetningen møtte kravene satt av Codex Alimentarius. Flyktige komponenter var dominert av aminer, sulfider, alkoholer, ketoner, pyraziner og aromater, som økte med modningstid. Sensoriske analyser viste at fermenteringstid påvirket den sensoriske profilen, spesielt for NVG-sild. Prosjektet har vist at det er mulig å produsere fiskesaus av god kvalitet fra norsk pelagisk råstoff, men videre forskning er nødvendig for å finjustere prosessene og sikre kommersiell suksess.Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus. Faglig delrapport (AP3 og AP4)publishedVersio
Health- and Sensory-Related Phytochemicals and Agronomic Characteristics of 26 Head Cabbage Cultivars
Full text linkThis study investigated the variation in health- and sensory-related phytochemicals and agronomic characteristics of 26 head cabbage cultivars grown in randomized block field trials under commercial cultivation conditions in three different harvest seasons. The main goal was to provide increased knowledge on the nutritional quality of current and potential new cabbage cultivars to allow for a substantiated choice of cultivars for growers, industry, and consumers. Providing a wide diversity, all cultivars performed well with regard to agronomic characteristics that determine market quality and revenue. Sugar content, an important parameter for consumer acceptance, was surprisingly similar in all cultivars, although higher and more variable in the winter cultivars. Red cabbages were among the highest in vitamin C, total phenolics, and glucosinolate content, especially in the coveted glucoraphanin, the precursor to sulforaphane. Savoy cabbage was highest in glucosinolate content and high in vitamin C but more like white cabbages in all other phytochemical parameters. Among the 20 white cultivars across all three seasons, there were small but significant differences in phytochemical content. Thus, the potential for product differentiation among this selection of cabbages was high.publishedVersio
Nordic boreo-arctic lands under rapid climatic change: A review of recent and future trends and extreme events
Full text linkThe Arctic amplification affects the geology, cryosphere, and the total environment of high-latitude maritime-influenced lands. This study synthesizes information on recent and future climatic changes within the Nordic boreo-arctic region. The study area includes Greenland, Iceland, and the central and northern parts of Finland, Norway (incl. Svalbard), and Sweden. The climate scenarios used are derived from the CMIP6 ECEarth3 Earth System Model (ESM) data for the period 2015–2100 under the SSP2–4.5 scenario. The synthesis builds upon a comprehensive range of sources, addressing both gradual climatic changes and the frequency of extreme weather events across all seasons. Ongoing and projected changes to the cryosphere, soil, freshwater systems, wind, precipitation, and frequency of hazardous events are comprehensively reviewed and discussed. Climate, Extremes, Geohazards, Warming, Drought, Flooding, ArcticNordic boreo-arctic lands under rapid climatic change: A review of recent and future trends and extreme eventspublishedVersio
SEAMARK DELIVERABLE D7.3: INITIAL ASSESSMENT OF MARKET POTENTIAL
No full textThe main objective of the SeaMark project is to demonstrate how to scale up innovative seaweed cultivation and processing into price-competitive product applications making the entire supply chain attractive for commercial investments. This report is the third outcome from SeaMark Work Package 7 (WP7) – Go-To-Market (GTM) strategies for products, and it builds a foundation for the contribution of WP7 to the SeaMark objective “Analysis of markets and consumer preferences” (Specific Objective 9).publishedVersio
Effects of prolonged application of peracetic acid-based disinfectant on recirculating aquaculture systems stocked with Atlantic salmon parr
Full text linkThe use of recirculating aquaculture systems (RAS) for Atlantic salmon (Salmo salar) production has become increasingly common. RAS water disinfection plays a crucial role on its biosecurity. Peracetic acid (PAA) is a promising disinfectant due to its powerful oxidative properties, broad antimicrobial spectrum, and rapid degradation into no harmful compounds. This study focused on assessing the consequences of prolonged application of a PAA-based disinfectant in a RAS stocked with salmon parr. The experiment included three treatment groups in triplicate: 0 mg/L PAA (control), 0.1 mg/L PAA, and 1 mg/L PAA, using nine-replicated RAS with a total of 360 fish (14.8 ± 2.3 g; N = 40/RAS). The study spanned 28 days, with samples collected on days 0, 14, and 28. The analyzed parameters were water quality, and fish parameters, including external welfare indicators, gill histology, total antioxidant capacity (TAC), reactive oxygen species/reactive nitrogen species (ROC/RNC), oxidative stress biomarkers related to DNA and protein, cellular DNA damage, and global gene expression. While water quality remained relatively stable, there was an increase in bacterial populations in the groups exposed to PAA, particularly 1 mg/L PAA. Fish weight did not differ between the control and PAA-exposed groups. TAC, ROC/RNC, and oxidative stress biomarkers exhibited similar trends. The study identified >400 differentially expressed genes (DEGs) in the skin, gill, and olfactory organ, with many of these DEGs associated with immune responses. Comparing the transcriptomic profiles of the three tissue organs revealed that the olfactory organ was the most reactive to PAA treatment. This study shows that calculated PAA concentrations of 0.1 mg/L and 1 mg/L in the pump-sump, contributed to an increase of bacteria whereas no detectable differences in health and welfare of salmon parr were found. These findings are promising for the implementation of PAA-based disinfectants in RAS stoked with Atlantic salmon parr.submittedVersio
