Acronym NA
Category
Aquaculture
Title Hygiene og holdbarhet av laksefilet: Forprosjekt - Hygiene and durability of salmon fillet: Preliminary project Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Anlaug Ådland Hansen Coordinator email anlaug.hansen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2012 End year 2012 Funding (€) € 49,200 Website https://www.fhf.no/prosjekter/prosjektbasen/900792/ Summary Production of fillets from salmon is increasing and it is a goal to present a product that can show a quality that is satisfactory for a longer period. As long as one does not have an overview of what currently limits the shelf life of salmon fillets, it is difficult to have a good basis for determining shelf life. In addition, in the market it is not entirely clear what is limiting. Better knowledge of which microorganisms are the most important cause of reduced shelf life and quality is therefore useful.
The hygienic standard of the production facilities is often the subject of extensive measures by the companies. What does cleaning and hygiene in the production facilities actually mean for the total durability? With such an approach, one will get a rational approach to cleaning and hygiene as an important input factor in the production of fresh fillets.
The project is anchored in:
• FHF's Action Plan 2012, Quality salmon fish: “Improve knowledge about hygiene in the production of fillets with a view to increased processing at Norwegian facilities”
• ongoing FHF-funded project “Measures for increased control of Listeria in the salmon industry: Main project” , as well as
• “Development of a new standard for sedation and slaughter of farmed salmon” (FHF, Regional Research Fund, Marine Harvest)
• Nofima's strategic research on hygiene, quality and durability in the area Safe and sustainable food."
"To obtain an overview of current knowledge on the importance of cleaning, microbiological load and bacterial flora for quality and durability of fresh salmon fillets, as well as find the level and variation in bacterial flora on fillets from various Norwegian plants throughout the production day.
Sub-goals
1. To prepare a report based on literature study: The importance of cleaning, hygiene, raw materials, storage conditions, microbiological load and bacterial flora on the quality and shelf life of fresh salmon (AP 1).
2. To prepare an overview of parameters that may have an impact on quality (process, raw material and hygiene level) from ten Norwegian filleting plants.
3. To describe the level and type of bacterial flora on fresh ice-stored salmon fillets from ten Norwegian facilities with sampling from different times during a shift (AP 2).
4. To collect bacteria from pre-rigor salmon fillets from ten different facilities after 10 days of storage on ice (AP 2).
5. Formulate content in a main project (AP 3).
Keywords
Food safety;
Storage;
Aquaculture industry;
Fish products;
Fish quality;
Fish;
Salmon;
Bacteria;
Marine Region
14
Skagerrak, Kattegat (27.IIIa)
41
Norwegian Sea (27.IIa)
42
Barents Sea (27.I)
13
Northern North Sea (27.IVa)
4
Marine Region Map
