Contamination incidents
When an unexpected spoilage issue occurs, or a pathogen is detected in a product or in the factory environment, it is reassuring to have someone on hand to evaluate the situation and establish why it occurred, what to do about it and how to prevent a recurrence.
We have many microbiological experts who can fulfill that role. It may be that a detailed analysis and identification of the organism concerned is required for its source to be pinpointed, or it may be that an evaluation of the process or a factory audit will lead to the answer. You may also need expert advice on managing the repercussions from a serious incident.
Food analysis and testing
Explore our analysis and testing related courses including; calculating meat content and wine analysis
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Also in microbiology
- COVID-19 (SARS-CoV-2) Environmental testing and prevention to help the food industry control SARS-CoV-2
- Microbiological analysis and testing Covering pathogens, spoilage organisms, and indicator organisms
- Microbiological specifications Pre-set criteria that are used to verify HACCP and Good Practices.
- Contamination incidents We can help evaluate a situation and establish why it occurred.
- Microbiological shelf life Product safety, retaining acceptable sensory, microbiological and chemical characteristics.
- Challenge testing A practical study to determine the behaviour of relevant organisms.
- Predictive microbiology Computer simulation of the growth of microorganisms.
- Shelf–life testing A complete service which can incorporate sensory and chemical analysis.
- Microorganism identification A key part of the management of food safety and quality
- Rapid microbiological methods We can advise methods most suitable for use in your particular area.
- Microbiological methods evaluation Services for evaluating microbiological methods, validation and interpretation.
- Microbiological risk assessment Helping to guide clients through the complex evaluation process.
- Laboratory design Expertise in issues relating to microbiology laboratories.
- Processing to remove microorganisms Advice on the susceptibility of microorganisms to different heating regimes.
- Heat resistance Determine whether the process you are using will be sufficient to achieve your aims.
- Detection and control of foodborne viruses Foodborne viruses are a safety challenge for a range of foods.
- How good is your microbiology laboratory? Our newly upgraded Proficiency Scheme.
- Retailer supplementary audit scheme Independent laboratory audit required by M&S/Tesco
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207