Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls
Science and technology for the food and drink industry
Practical scientific, technical, regulatory and information support - helping businesses succeed.
The food and drink industry is facing significant challenges. Finding the right partner to deliver understanding and the optimal response is critical. Campden BRI is a leader in global food and drink science and research, possessing both the knowledge and practical expertise to deliver results that safeguard businesses and unlock opportunities.
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Understanding and controlling the threat of Shiga toxin-producing E. coli
Looking at the difference between Shiga toxin-producing E. coli (STEC) and non- Shiga toxin-producing E. coli, and how to control these pathogens and prevent contamination and recalls.
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Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls
Recalls of various prepacked, ready-to-eat sandwiches, wraps and salads have recently been announced due to possible contamination with E. coli. Is your business fully protected?
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Beating food crime: download our FREE eBook
Food crime is a significant threat to any food or drink business operator, with many associated food safety risks.
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Induction heating – applications and benefits for efficiency, sustainability and more
How induction heating works, its applications and benefits, and how we can help you to implement it for your products and processes.
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BRCGS Packaging Materials Standard Issue 7 update seminar
This seminar provides a timely opportunity to hear about the many changes to the standard and what manufacturers seeking certification.
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The ultra-processed food challenge
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some interesting results, but more is needed to fully understand their effect.
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What are the differences between nutrient profiling models and ultra-processed food classifications?
An overview of each classification system and the differences between them. Plus, what the future may hold for classification models/systems.
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Key considerations for safe and successful reformulation
There are lots of reasons to replace ingredients and reformulate – but how do you do it safely? Here we explore some key considerations for the safe replacement of ingredients.
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New ingredients, new processes: managing established risks
With the adoption of new ingredients and processing technologies, food business operators need to be aware of the associated food safety risks so that they can deliver new products that are both safe and successful.
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