Mathematical model developed to prevent botulism

Reduced need for costly product testing

02-Jun-2021 - For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism. For refrigerated products, the guidelines ...

First Danish estimates for the burden of disease for peanut allergy

Burden of disease data are useful for e.g. prioritizing health care initiatives

08-Feb-2021 - Estimates of the disease burden relating to different diseases provide comparable—and thus better—data on how those diseases impact on public health. Decision-makers can use such knowledge to prioritize healthcare resources and initiatives. Globally, food allergies are a growing problem. Many ...

Danes eat most unhealthily on Saturdays and exercise the least on Sundays

24-Feb-2020 - Compared with a normal weekday, Danes consume 20% more calories on Saturdays and are 20% less physically active on Sundays, according to data from the National Food Institute, Technical University of Denmark. Sweets on the table for the kids and a bottle of red wine and some cake to go with the ...

New air testing detects campylobacter in chicken flocks more frequently

21-Feb-2020 - Campylobacter bacteria are the cause of the vast majority of registered cases of foodborne illness in Europe. In fact, the bacteria caused 246,571 registered cases of foodborne illness in 2018, which equates to 70% of all registered cases in Europe that year. An important tool to prevent ...

Bacteria increase the sweetness of milk sugar sixfold

31-Jan-2020 - Researchers at the Technical University of Denmark have found a way to transform milk sugar in dairy by-products into a sugar syrup, which is six times as sweet as the milk sugar itself. The production of cheese results in large quantities of the by-product whey, which contains both a lot of milk ...

Vegan ‘yogurt’ made with lactic acid bacteria from plants

17-Jan-2020 - Researchers at DTU have identified lactic acid bacteria from Danish plants, which can be used to make a 100% vegan ‘yogurt’ with just three ingredients.Good old-fashioned yogurt is made with cow’s milk and a starter culture that consists of different lactic acid bacteria. At the appropriate ...

Microwaves pave the way for PET recycling

08-Oct-2019 - A large European research project is testing a new method that makes it easier and more eco-friendly to recycle PET plastic. Among other things, PET is used to make packaging, soda bottles, and clothing. “By combining new microwave technology with a well-known chemical reaction, a unique process ...

Nature's defence mechanisms can reduce the use of antibiotics

07-Jun-2018 - Researchers at DTU have identified natural peptides that fight bacteria, thereby reducing the need for antibiotics. Antimicrobial resistance is one of the biggest threats to human health according to the World Health Organization, WHO. Researchers from National Food Institute, Technical ...