Nofima Ingrediens has developed competence about relevant microorganisms and their requirements for factors such as temperature and humidity through various research projects and industry assignments.
We have carried out studies of the kinetics of killing of strains of Salmonella, Clostridium perfringens, fish pathogenic bacteria and similar in matrixes and under conditions relevant for the processing of raw materials.
Through close collaboration with the fishmeal and feed industries, Nofima Ingrediens has developed experience within the areas of process examinations, studies of paths of infection and testing of hygiene measures (process optimisation, sterilisation of machinery and decontamination of products).
This competence can also be utilised in other processing industries and is applicable to the design of new processes and quality assurance (HACCP) of new or established processes.
