Topic: Hygiene

Home Results Topics from A-Z Hygiene

Results

11. Apr 2024

Recyclable plastic and less transportation reduce climate footprint of cod products

22. Mar 2024

Stomach sickness after cabin holiday? You’re not alone

28. Apr 2023

Free ideas for new products that keep people healthy

20. Jun 2022

Brushes are more hygienic than sponges

19. May 2022

Playing an online cooking game can help avoid food poisoning

13. Dec 2021

A new and quick sequencing technology will provide substantial advantages for the food industry

06. Apr 2021

How pathogens spread in the kitchen

22. Dec 2020

Business ideas for food safety

16. Dec 2020

Prepare your fridge for the holidays

26. Oct 2020

Why you should clean the kitchen counter after preparing food

11. Jun 2020

Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

Projects

MICROORC

Orchestrating food system microbiomes to minimize food waste

2023 - 2027

Prevention of listeria in salmonids by means of cleaning and disinfection of production facilities

2023 - 2024

SafeConsume

Safer food through better kitchen hygiene

2017 - 2022

Robotic Washing

Robotic washing of fish processing machinery and fish slaughterhouses

2015 - 2018

OvoShine

Ensuring food safety in eggs

2014 - 2017

ScareCom

Food Scares: Consumer Perception, Risk Communication and Crisis Management

2014 - 2016

Facilities

Patogen Pilot Plant

This pilot plant is a national hub and Europe's first high-security production facility. Here, researchers study life-threatening bacteria like Listeria monocytogenes and E.coli in a realistic production environment to prevent serious food poisoning.

Results

Recyclable plastic and less transportation reduce climate footprint of cod products

Stomach sickness after cabin holiday? You’re not alone

Free ideas for new products that keep people healthy

Brushes are more hygienic than sponges

Playing an online cooking game can help avoid food poisoning

A new and quick sequencing technology will provide substantial advantages for the food industry

How pathogens spread in the kitchen

Business ideas for food safety

Prepare your fridge for the holidays

Why you should clean the kitchen counter after preparing food

Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

Projects

Orchestrating food system microbiomes to minimize food waste

Prevention of listeria in salmonids by means of cleaning and disinfection of production facilities

Safer food through better kitchen hygiene

Robotic washing of fish processing machinery and fish slaughterhouses

Ensuring food safety in eggs

Food Scares: Consumer Perception, Risk Communication and Crisis Management

Facilities

Patogen Pilot Plant

Press releases

Publications

Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection

Metoder for påvisning av Listeria i mat og produksjonsmiljø – Delrapport 2: Nye metoder og teknologier

Assessment of ATP-Bioluminescence and Dipslide Sampling to Determine the Efficacy of Slaughterhouse Cleaning and Disinfection Compared with Total Aerobic and Enterobacterales Counts

Hand hygiene practices during meal preparation-a ranking among ten European countries

Mapping the Kitchen Microbiota in Five European Countries Reveals a Set of Core Bacteria across Countries, Kitchen Surfaces, and Cleaning Utensils

Food risk communication to consumers: The scare of antibiotic resistant bacteria in chicken

A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO – Five keys to safer food?

Food safety myths consequences for health: A study of reported gastroenteritis incidence and prevalence in UK, Norway and Germany

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers

Hygiene – Can a tool from our past help save the future?

Small-Scale Comparative Genomic Analysis of Listeria monocytogenes Isolated from Environments of Salmon Processing Plants and Human Cases in Norway

Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions

Efficacy of Removing Bacteria and Organic Dirt from Hands-A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking

Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety

Developing and promoting hygiene in home and everyday life to meet 21st Century needs

Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry

Microbiology and production hygiene in the fish meal industry

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival

Survey findings of disinfection strategies at selected Norwegian and North American land-based RAS facilities: A comparative insight

Tiltak for økt kontroll med listeria i laksenæringen. Sluttrapport + vedlegg

Performance of two commercial rapid methods for sampling and detection of Listeria in small-scale cheese producing and salmon processing environments

Associated Research Areas