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Food allergies pose a serious and growing problem in the West.
Following the E. coli case in 2006, when 17 people fell ill and one child died after eating mutton sausages, the meat industry introduced a number of measures in order to reduce the risk of food poisoning from meat.
Doctoral research carried out by Mona Gjessing shows that pathological changes in cod differ from those found in diseased salmon, and cod that appear clinically healthy can nevertheless be affected by extensive changes due to disease.