طراحی وب سایت

the use of desalted cod in the preparation of ready made meals could lead to an increased incidences of food poisoning unless measures are taken to limit its shelf life to a maximum of one week,according to eu-funded research. in an ongoing study researchers at norwegian institute of fisheries research and aquaculture (nifra) found salt-cured cod that is desalted industrially and sold as chilled products may be full ofre-activated pathogenic bacteria.

food makers using potential food allergens in their formulations will benefit from the findings of a new food consortium, reports lindsey partos. an estimated 4 per cent of adults and 8 per cent of children in the eu - the total population tops 380 million - suffer from food allergies, according to the european federation of allergy and airways diseases patients' associations.