{Project} Safefoodferment: Strategies for enhanced microbial safety of organic fermented sausages and herbal ingredients. Runs 2006 - 2009. Project Leader(s): Heir, Dr Even, Norwegian Food Research Institute (Matforsk) .
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Summary in the original language of the document
Produce fermented organic sausages and herbal, fermentation extracts with enhanced microbial safety.
1. Document the quality and microbial safety of organic fermented sausages and perform analyses of production processes with regard to microbial risks.
2. Develop protocols for producing extracts of organically grown herbs with enhanced microbial safety based on fermentation. Focus will be on optimisation of sensory properties and enhanced microbial safety.
3. Identify, select and test key process operations and parameters to improve the microbial safety of organic fermented sausages.
4. Document the microbial quality and survival of pathogenic bacteria in i) extracts of fermented and fresh herbs, and ii) fermented sausages produced by “new” recipe / process.
5. Evaluate sensory properties of herbal extracts and organically produced fermented sausage applying herbal ingredients and key strategies/parameters for high quality products with enhanced microbial safety.
6. Disseminate obtained knowledge between participants in the project, and to stakeholders throughout the organic food chain.
EPrint Type: | Project description |
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Location: | Matforsk AS Oslovn. 1 N-1430 Aas |
Keywords: | Organic, herbs, fermented sausage, food safety, microbiology, fermentation |
Subjects: | Food systems > Food security, food quality and human health Food systems |
Research affiliation: | Norway > Nofima (formerly Matforsk) Norway > Bioforsk - Norwegian Institute for Agriculture and Environmental Research |
Research funders: | Norway > RCN - Research Council of Norway Norway > Other organizations Norway |
Acronym: | Safefoodferment |
Project ID: | RCN project no. 176809 |
Start Date: | 1 September 2006 |
End Date: | 31 August 2009 |
Deposited By: | Heir, Dr Even |
ID Code: | 10069 |
Deposited On: | 29 Nov 2006 |
Last Modified: | 20 Aug 2009 14:35 |
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