One of these methods is to reduce the amount of active water in the food, i.e. the water that is available for microbes to use. Salt and sugar in food reduce the amount of active water and therefore, for example, jamming with sugar and salting mushrooms are good preservation methods.
The WANDER staff also spend their leisure time on water and hygiene. Specialist researcher Riika Mäkinen dragged her holiday party to Soho, London, to see the memorial of John Snow, a doctor who was considered the founder of epidemiology.
In the NABLE project, sensory evaluation is used to assess the quality of strawberries, tomatoes and leafy vegetables irrigated with nanobubble water compared to products produced with normal irrigation. The NABLE project uses analytical laboratory measurement to assess the differences in quality between berries and vegetables grown in different ways by a trained panel.
Did you know? Food quality can also be tested by sensory analysis? Read More »
Several factors should be taken into account at the design stage to prevent microbial growth in water systems. These include ensuring the right temperature for the water, sufficient flow and that the water does not remain in the pipes for too long but is run regularly.
The new Did you know series briefly presents an interesting fact or research detail. This time, we will show you how pipe collectors are used to study the quality of water and pipelines.
Did you know? Pipe collectors can be used to study water quality and its effects Read More »
The new Did you know series briefly presents an interesting fact or research detail. The first part deals with the quality of warm standing water in pipes.
Did you know? Warm standing water increases the number of microbes Read More »
