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NOFIMA-FFL-NOFIMAS STRATEGISKE PROGRAMMER-FFL

FutureFoodControl- Foodsafety, reduced food waste and sustainabel packaging

Alternative title: -

Awarded: NOK 83.5 mill.

Project Number:

314743

Application Type:

Project Period:

2021 - 2024

"FutureFoodControl; food safety, reduced food waste and sustainable packaging" WP1. To reduce problems with mould on potato-cereal wraps, good zoning is essential since problem mold seems to come from the raw materials. For listeria, the problem is that it establishes and spreads in the production environment. Whole-genome sequencing was a good tool for finding reservoirs and transmission routes for listeria and the most common variants in factories are specialized to survive in the production environment. Antibiotic resistance is rare in listeria and transmissible elements have not been found in Pseudomonas (a common food bacterium) in Norway. Risk communication about antibiotic resistance in food is difficult due to a lack of a one-health perspective, consumer knowledge and unclear responsibilities. Three bacterial families seem to colonize European kitchens, two of which are also common in the food industry and food. Pathogenic bacteria are rarely found, but can survive in moist niches such as sponges. Spongs should therefore neither be used in food production nor in the kitchen. WP2. Proper use of new and existing technologies on food/microbial risk products can contribute to increased food safety and shelf life, as well as reduced food waste. Fermentates (salts of organic acids) can contribute to increased microbiological and sensory shelf life of raw chicken. A continuation of previous work has shown that fermentates inhibit the growth of specific spoiler bacteria on chickens, but that the growth of lactic acid bacteria is less inhibited. New technologies have been applied to selected risk products, including fermented fish (rakfisk). The use of bacteriophages, bacteriocins, protective cultures and fermentates shows that increased control of pathogens bacteria can be achieved, but that the effect depends on factors in the process and prescription. Further studies are being conducted for further evaluation and confirmation of effects on microbiological and sensory quality. We have shown variations in microbiological and sensory quality of veggie burgers. Further experiments for evaluation of microbial food safety risks of these type of products have been initiated. Work for the establishment of Pulsed electric field (PEF) technology for processing food has been carried out. WP3. A combined effect of citric acid and polyphenol-rich grape seed extract has been studied to develop a visually responsive alginate-based active food packaging system with good antioxidant and antimicrobial properties for food packaging applications. The findings showcased the potential of combining GSE and citric acid to enhance the functionality and bioactivity of alginate films for applications in smart food packaging. Active packaging films made by potato chips byproducts has also been studied for cheese packaging to valorize biproducts from potato chips and the potential to give rise to bioplastic The films revealed to be suitable for packaging semi-hard sliced cheese. They were able to preserve both the inner and surface cheese hardness over the 14 days of storage similar to the cheese packed in PA/PE plastic. Nevertheless, a cheese weight loss and a yellow-colored darkening were observed, related to the migration of water from the cheese to the film. A state-of-the-art has been made on terms of sustainable food packaging, and how to offer a definition for sustainable food packaging, which is also specific to food packaging to be simple, coherent, easily understandable and communicable. WP4. A big challenge with microbiota analyses in food and food processing environment is the detection limit. To achieve a lower detection limit, we have tested the effect on DNA yield and amplification yield after PCR for standard cutout of meat sample compared to swabbing and washing whole meat pieces of chicken fillet. We have also worked on optimizing the purification of DNA from mold to whole genome sequencing. In addition to the microbiota in food production facilities, we have studied the microbiota of European kitchens and identified a core microbiota. Our MALDI database is continuously updated with new bacteria from the food industry, now also with more bacteria from vegetarian products. FGF-2 growth factors have been produced in E. coli and functionally tested in collaboration with Precision Food Production. We have established CRISPR/Cas9 tools for genetic manipulation of the yeast strain Pichia and have started work to produce recombinant bovine collagen. WP 5:Knowledge of what kind of consumer behavior is compatible with safe food consumption is important to be able to influence consumers' attitudes, knowledge and understanding of food safety. Consumer understanding is complex . We have worked on issues related to the acceptance of recyclable packaging in collaboration with other projects, behavior related to food waste, and how people responsible for risk communication perceive their roles.

"FutureFoodControl; food safety, reduced food waste and sustainabel packaging" will focus on research that meet challenges in the Norwegian Food sector and the UN sustainable goal. Will will focus on breaking the chain of microbial infection in food environments in Work Package (WP) 1. This will include source tracking of pathogens, spoilage bacteria and fungi in the production facilites, monitoring and effective corrective actions. In WP 2 we will focus on control of microbes in risk foods. This work will include characterization of specific spoilage bacteria and their spoilage potential in products (raw chicken), determine the effect of mild preservation technologies on risk organisms (spoilers, pathogens) in raw chicken and perishable, plant-based foods, and focus on prevalence and dissemination potential of antimicrobial resistance genes in L.m and prevalent bacterial spoilers from food and environmental origin in Norway. WP3 will evaluate packaging systems and storage conditions by use of recycled or renewable packaging materials without compromising safety, shelf life or negative impact on food waste. We will explore the potential of renewable/recycled materials for application in packaging of fresh products, and determine the effect of active and intelligent packaging solutions on the shelf life of selected food products when applied in combination with biobased/biodegradable materials. WP4 will strengthen the molecular methods for research on microbial composition, tracking and traits in food processing environments, in food and during food storage. The platform will serve WP1, WP2 and WP3 in the present program, as well as the parallel programs “SusHealth” and “Precision food production”. WP5 is focusing on consumer aspects related to food safety, food waste and packaging, in collaboration with the parallel “Food For Future” program. WP6 coordinates activities related to user involvement, dissemination of results and program management.

Publications from Cristin

Funding scheme:

NOFIMA-FFL-NOFIMAS STRATEGISKE PROGRAMMER-FFL

Funding Sources