VKM carries out risk assessments for the Norwegian Food Safety Authority and the Norwegian Environment Agency. Read more about VKM.
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Proper storage of raw seafood and good hygiene, especially early in the process from raw material to edible food, is important to avoid contaminating sushi with listeria bacteria in amounts that can cause disease.
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11.06.2019
play_arrow Annual Report 2018
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11.06.2019
play_arrow New Director at VKM
The Norwegian Scientific Committee for Food and Environment
Office:
Sandakerveien 24 C (entrance D11) 0473 Oslo
Webmaster: Tanya S. Kristiansen
Responsible editor: Ingrid M. Høie
