Long-Term Viability of Sustainability Practices

The Technical University of Denmark and Royal Greenland have collaborated to create a mathematical model and software that can predict the potential growth of Listeria monocytogenes in lightly preserved seafood. The project, which has been ongoing for several years, is backed by the Danish Ministry of Food and Agriculture through the Green Development and Demonstration Program (GUDP) funds. The project was led by Ole Mejlholm, a Senior Researcher at the division of Industrial Food Research at the Technical University of Denmark (DTU), in partnership with Niels Bøknæs, a Process Developer at Royal Greenland and Industrial Ph.D. Royal Greenland provided samples from the production of cold smoked Greenland halibut and salmon, which the DTU researchers used to develop the mathematical model. This model predicts the growth of listeria, taking into account 12 environmental factors such as storage temperature, pH, salt content, smoke content, and processing procedures. Royal Greenland then tested and implemented the model in their daily operations. The model has been rigorously tested due to the serious nature of food safety and listeria. Mejlholm explains that the model, which took several years to develop, has been successful and was recommended last year by the Danish Veterinary and Food Administration to all companies dealing with this type of products and food safety. For Royal Greenland, the development of this mathematical model has greatly simplified their product development process. Bøknæs praises the model, stating that it saves both time and money when developing new products. The model allows them to quickly understand the safety implications of changes to a product, such as reducing the salt content. The research project has not only enabled Royal Greenland to predict how listeria and other bacteria develop under various environmental factors, but it has also shown that reducing the pH value of a product with organic acids prevents the growth of listeria. This is a significant discovery as listeria can grow under conditions where other bacteria cannot, such as at refrigerator temperature and in the absence of oxygen. The mathematical model also allows for the prediction of what will happen when salt levels are reduced. Bøknæs explains that their initial goal was to reduce the salt content by 4% per year in their cold smoked and marinated ranges, a goal they have achieved. However, they aim to continue reducing the salt content while still ensuring safe and tasty products. The software based on the model is available online for anyone to use and currently has over 6000 users from 100 different countries. The program was initially developed for the seafood sector, but it has now been verified for use in the meat and dairy industries. Bøknæs concludes by expressing his hope that the software will help to prioritize food safety in the industry.