Arkiv

How much does an average apple weigh and how much of the meat is lost when you fry a pork steak? A new guide from the National Food Institute, Technical University of Denmark, for food professionals makes it easier to ensure that official dietary recommendations are followed by indicating measures, weights and portion sizes of various food products.

One of the most important developments in controlling microorganisms and infectious diseases in more than 100 years; this is the perspective of the new Global Microbial Identifier initiative according to the report following the meeting on 27-28 February 2013, where up to 200 experts from all over the world met at the National Food Institute, Technical University of Denmark.

None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q4 2012 from the Danish Veterinary and Food Administration and the National Food Institute, Technical University of Denmark.

On 4-5 April 2013, in its capacity as EU reference laboratory for antimicrobial resistance, the National Food Institute, Technical University of Denmark, hosted the annual workshop, where representatives from almost all EU member states participated. The overall purpose of the meeting was to improve the determination of antimicrobial resistance in foodborne pathogens and to facilitate the harmonization of antimicrobial monitoring between the veterinarian, food and the public health sector.

Danish consumers who believe they have healthy eating habits are not always right. A new study made by the National Food Institute, Technical University of Denmark, shows that not knowing the official dietary guidelines partly explain this finding.

The National Food Institute, Technical University of Denmark, has prepared a summary of key results achieved from the co-operation with the Danish Veterinary and Food Administration in the microbiological field in the period 2000-2010. The summary mainly focuses on meat and covers the areasfoodborne pathogens, hygiene and antimicrobial resistance.

The European network for zoonoses research, MedVetNet, is organizing an international conference on challenges for combating zoonotic diseases. The conference is held on 24-25 June 2013 at the Technical University of Denmark, Lyngby, and is hosted by the National Food Institute, Technical University of Denmark. Deadline for submitting abstracts is 15 March.

Too little fish, vegetables and dietary fibre, and a growing trend to choose white bread and fast food over healthier rye bread sandwiches – these are the findings of a new survey on dietary habits of Danish children and youth that the National Food Institute, Technical University of Denmark has prepared for the Danish Veterinary and Food Administration. The survey report can be used as a reference work for academics and as a proposal for determining ways to ensure that the dietary habits of children in general move closer to food-based dietary guidelines for a healthy diet.

The European Commission has asked the European Food Safety Authority, EFSA, and the European Medicines Agency to carry out an assessment of the risks to human health from the presence of the drug phenylbutazone in horsemeat. The request follows the recent identification of beef products contaminated with horsemeat.

From 27 to 28 February 2013, the National Food Institute, Technical University of Denmark hosted an international meeting and welcomed 170 global disease control experts under the Global Microbial Identifier initiative. The initiative is based on ground-breaking new technology that can create a major change in the battle against infections.

None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q3 2012 from the Danish Veterinary and Food Administration and the National Food Institute, Technical University of Denmark.

There is no absolute correlation between the stability of proteins to digestion in the gastrointestinal tract and their capacity to induce food allergy. Even very small peptide fragments may induce food allergy. These are the findings of a PhD study conducted at the National Food Institute, Technical University of Denmark.

The National Food Institute invites to Nina Lyng’s PhD defence on children’s ability to report their school lunch consumption accurately. The defence takes place 21 January at 13.00.

Several European institutions have evaluated the much spoken-about French study of the effect on rats’ consumption of genetically modified corn and the herbicide Roundup. All evaluations point towards the conclusion that the study does not comply with scientifically accepted standards.