Microbiology - Member Interest Group


Microbiological issues related to the food and drink industry.


  • To share non-confidential information about issues, roles, trends and knowledge gaps within food microbiology between its members and members of other Campden BRI MIGs
  • To foster an understanding of what's new in food microbiology, by identifying the relevant experts and reviewing their activities
  • To provide guidance to Campden BRI and others on priority areas of food microbiology needing further study
  • To reviewand mentor Campden BRI projects relevant to microbiology in food manufacturing

Areas of interest

Sustainable raw material and ingredient production, for example:

  • Assessment of the impact of agricultural practices
  • Identification of the extended quality attributes of raw materials
  • Microbiological specifications for raw materials and ingredients

Process design, optimisation and control, for example:

  • The impact of reduced and minimal processing to improve quality
  • Optimisation of processing and packing operations to meet regulatory requirements

Innovative processing and packing operations, for example:

  • Identification and assessment of novel heating and cooling systems

Product quality innovation and new product development, for example:

  • Understanding the microbiological impact of interactions between raw materials, processing and packing
  • Understand and define rapid, reliable, robust, cost effective and generally accepted methods to verify microbiological quality
  • Understand models of microbiological properties of foods associated with the assessment of product quality
  • Identification, evaluation and application of new microbiological approaches to product development

Identification of current and emerging biological hazards with understanding and prioritisation of the associated risks, for example:

  • Development validation and acceptance of models or food safety risk assessment
  • Addressing hazards and risks at the product development stage, including those arising from reformulation of products (e.g. microbiological stability) in response to market or regulatory pressure

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