SensiList: From conception to commercialization

Listeria bacteria are feared because they can cause severe food poisoning when the amount becomes too high.

Senior scientist at the Veterinary Institute and expert on Listeria, Taran Skjerdal, has, together with colleagues, developed a technology that makes it possible to measure very small amounts of Listeria in food. The method is so sensitive that it allows food manufacturers to assess whether Listeria the amount endangers food safety or not. The method can contribute to greater sustainability by allowing a larger proportion of the food to be used while ensuring food safety

This is the topic of a new episode of the Veterinary Institute's podcast, VETpodden. Taran Skjerdal is a guest on the program together with Ann Ingeborg Wålen from Kjeller Innovasjon.

Read the full article and listen to the podcast at the Veterinary Institute