![Agar plate with bacteria growth being scraped by scientific instrument](/images/ecoli-bacteria-large.jpg)
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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![E. coli growth being scraped on an agar plate](/images/ecoli-agar-plate-small.jpg)
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.
Read more...![Computer graphic of an E. coli bug on blue background](/images/ecoli-bacteria-small.jpg)
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?
Read more...![Beating food fraud eBook mockup](/images/food-fraud-ebook-mockup-small.jpg)
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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![Bread loaves on a production line](/images/bread-loaves-in-bakery-small.jpg)
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.
Read more...![Auditor expecting factory line](/images/factory-audit-clipboard-small.jpg)
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.
Read more...![Plant-based burgers stacked on a plate](/images/plant-based-burgers-small.jpg)
Microbiological safety of plant-based meat alternatives
Plant-based food production often involves ingredients and processes that wouldn’t normally appear in their meat-based counterparts. As such, producers of plant-based products need to be mindful of the potential risks.
Read more...![Laptop user networking online through laptop](/images/woman-chatting-through-laptop-small.jpg)
Member Interest Groups: Autumn 24 round
Campden BRI members are invited to be involved in the industry’s hot topic discussions, to hear industry information, and to pick up tips. Register your attendance today.
Read more...![Wheat, grains and flour](/images/cereals-wheat-small.jpg)
Highlights and insights from Millers’ Day 2024
We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen considerations for millers.
Read more...![Worker inserting temperature probe into food pouch whilst loading retort](/images/retort-basket-small.jpg)
Event: SafePlate 2024
This member-only event will be focused exclusively on the thermal processing sector. Hear about novel retorting technologies, new research, industry challenges and skills gaps faced by the sector.
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