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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.

Trending in food and drink

E. coli growth being scraped on an agar plate

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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Computer graphic of an E. coli bug on blue background

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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Latest updates

Factory worker loading a retort with food packets

Safely achieving clean label products through thermal, non-thermal and emerging processing techniques

‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored into this, and there can be trade-offs and tensions between different solutions.

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Factory workers sorting tomatoes in boxes

Control measures for tackling food fraud

Even though fraudsters continue to come up with new ways to both commit food fraud and evade detection, there are strategies that you can employ to protect your business.

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Selection of herbs and spices

What are the regulatory considerations around ‘natural’ alternatives to additives in the EU and UK?

In the EU and UK, food additives need to undergo an authorisation procedure before use in food products. Here we cover how food additives are regulated, how this applies to ‘natural’ alternatives, as well as some inclusion and exemption examples.

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Microbiology graphic with food, agar plates and bacteria growth

Hot topics in food microbiology seminar

Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.

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E. coli growth being scraped on an agar plate

How to ensure robust challenge testing in process validations

Key considerations for conducting process validations, including challenge testing. Plus, some specific examples of how we help ensure that worst case is validated for various products and processes.

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Whole eggs, 1 cracked showing yolk

Lessons learnt from previous food fraud incidents

Even if control measures appear robust, food business operators must not be complacent against the threat of food fraud.

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