Food processing links food production to the provision of food of improved quality and nutrient availability, acceptability, preservation to curtail losses and availability in time of need. To maintain these attributes, a critical look at our local food processing methods is requ...
Open access
Research Article10.9734/ejnfs/2021/v13i530417
Kuaté Giscard Kaptso, William Tchabo, Winifred Manyaka, Isabelle Mulango, Mbafor Brain Chebelem, Amungwa Fonteh Athanasius & Carl Moses Mbofung·European Journal of Nutrition & Food Safety·2021
Background: Diabetes is a health problem worldwide. The prevalence of diabetes has been steadily increasing for the past three decades. Diabetes prevalence is growing most rapidly particularly in low- and middle-income countries. Areas undergoing rapid westernization and rapid nu...
Open access
Research Article10.9734/ejnfs/2021/v13i530416
Catfish is a traditional part of the diet of a large section of the world’s population. This study compared the effect of smoked and oven-dried catfish on hematological parameters, liver and antioxidant enzymes of wistar rats. Catfish samples were processed by smoking and oven-dr...
Open access
Research Article10.9734/ejnfs/2021/v13i530415
Introduction: The quality of feeding in early childhood depends on nutritional knowledge of mothers. Improving maternal nutrition knowledge is therefore pivotal towards promoting effective infants’ feeding behaviour. Objective: Study assessed mothers’ knowledge about complementar...
Open access
Research Article10.9734/ejnfs/2021/v13i430413
This preliminary risk assessment is a result of self-tasking by the Panel on Biological Hazards, Norwegian Scientific Committee for Food Safety. The suggestion was offered to the Norwegian Food Safety Authority (Mattilsynet), which responded and requested a risk profile, or a pre...
Open access
Research Article10.9734/ejnfs/2021/v13i530412
Pasteurisation of all consumer milk became mandatory in Norway in 1953, and this has been an important component of the protective measures that have reduced the incidence of milk and food borne diseases. In 2004, a complete recast of the hygiene legislation addressing both food...
Open access
Research Article10.9734/ejnfs/2021/v13i430403
• coli is part of the normal gastrointestinal microbial flora of humans and animals. E. coli bacteria causing enteric/diarrhoeal disease are categorized into different groups based on their virulence properties and pathogenic features in humans. Enterohaemorrhagic E. coli (EHEC)...
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Research Article10.9734/ejnfs/2021/v13i430404
Margaretha Haugen, Jutta Dierkes, Wenche Frølich, Livar Frøyland, Ragnhild Halvorsen, Per Ole Iversen, Jan Ludvig Lyche, Azam Mansoor, Helle Margrete Meltzer & Bjørn Steen Skålhegg·European Journal of Nutrition & Food Safety·2021
In 2006 the, the Panel on Nutrition, Dietetic Products, Novel Food and Allergy in the Norwegian Scientific Committee for Food Safety (VKM) adapted a Danish model for assessing applications concerning food fortification into Norwegian conditions. The fortification model is present...
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Research Article10.9734/ejnfs/2021/v13i430405
Ragnhild Halvorsen, Judith Narvhus, Jørgen Lassen, Tore Midtvedt, Jarle Rugtveit, Siamak Yazdankhah, Lene Frost Andersen, Wenche Frølich, Livar Frøyland, Margaretha Haugen, Georg Kapperud, Bjørn Tore Lunestad, Ernst Arne Høiby, Helle Margrete Meltzer, Truls Nesbakken, Karin Nygård, Ørjan Olsvik, Jan Erik Paulsen, Lucy Robertson, Michael Tranulis, Morten Tryland & Espen Rimstad·European Journal of Nutrition & Food Safety·2021
The Norwegian Scientific Committee for Food Safety (VKM) has appointed an ad hoc-group of experts to answer a request from the Norwegian Food Safety Authority regarding benefit and risk assessment of B. lactis Bb12 in baby foods focusing on the age groups 4-6 months, 612 months a...
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Research Article10.9734/ejnfs/2021/v13i430406
Wenche Frølich, Elisabet Børsheim, Truls Raastad, Livar Frøyland, Ragnhild Halvorsen, Per Ole Iversen, Inger Therese L. Lillegaard, Jan Ludvig Lyche, Azam Mansoor, Helle Margrete Meltzer, Judith Narvhus & Margaretha Haugen·European Journal of Nutrition & Food Safety·2021
The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has at the request of the Norwegian Food Safety Authority (Mattilsynet) conducted an assessment of creatine in sports products (e.g. supplements). The evaluation has been performed by an...
Open access
Research Article10.9734/ejnfs/2021/v13i430407