Contact person
Jenny Veide Vilg
Enhetschef
Contact Jenny
Microbiologically safe and shelf stable food
Food must be safe and is also expected to be durable!! RISE offers a number of services and tools to design for a microbiologically safe and shelf stable product.
Through our own research and also in collaboration with industry, we have built up extensive expertise in the areas of microbiological risk assessment in food production. We use this practical and theoretical knowledge in our work to help companies produce products with high microbiological quality.
In product development, risk assessment, challenge tests and sustainability tests are used to assess whether the food can be expected to be microbiologically safe and sustainable. New risks that arise in connection with the choice to use residues or side streams require a risk assessment. This is also necessary if you replace a preservative, change the packaging technique or make other changes to the product or the manufacturing process.
To manage and prevent the spread of microorganisms or troubleshoot when problems have already arisen in a product, Troubleshooting is used.
As a tool in our analysis work, we use standardized methods such as ISO, EN or NMKL. We also develop our own methods, carry out validations, etc.
We offer you as a customer to work with us on questions regarding:
- Microbiological risk assessment of products, processes & production environments | RISE
- Challengetest – bacteria, yeast and/or mold is fed to the food to evaluate whether the product is microbiologically safe and durable
- Trouble shooting microbiological deviations in production processes | RISE
- Microbiological analysis methods | RISE
Our experts
More information
At our microbiological BSL2 approved lab, we work among others with:
- Listeria, Salmonella, Staphylococcus, Campylobacter, mold, yeast and viruses
- Microbiological cultivation, detection and identification
- Traditional and molecular techniques
- Food and environmental sampling
- Evaluation in model systems in the lab and in pilot scale
We regularly participate in SLV's competency tests for the analysis of food
We are qualified to perform load tests (challenge tests) according to EU guidelines.
We regularly offer courses with theoretical and practical elements with a focus on microbiological safety, shelf life identification etc. including bacteria, yeast and mold.
On request, we tailor training courses that we can in many cases hold at your company.
