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.
Key services
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
Situation analysiss and establish why it occurred.
Microbiological shelf-life
Product safety, retaining 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
Advice on most suitable methods for use.
Microbiological methods evaluation
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 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
Food analysis and testing
Explore our analysis and testing related courses including; calculating meat content and wine analysis
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Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice
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