Contamination routes and reduction of spoilage moulds in Norwegian food production
Background: Mould contamination in food processing environments is common and difficult to control. It leads to increased spoilage of food, with significant economical consequences for food producers as well as increased food waste.
Goals: Reduce mould spoilage of dairy, meat and bakery products through the elucidation of contamination routes and introduction of preventive measures – including the collection and characterisation of persistent spoilage moulds, identification of spreading potentials and testing of various disinfection technologies.
Collaboration project with Norwegian food producing enterprises (2025–2028)