Most food preservation techniques are designed to kill microorganisms or restrict or prevent their growth. Heat
preservation is the traditional way of doing this - and although techniques have evolved over the years, ensuring that the heat process is
sufficient to do the required job remains the key objective.
We have been a leading authority in this area since the 1920's, and can offer advice on the
susceptibility of microorganisms to different heating regimes, as well as on
heat penetration into foodstuffs.
We also have expertise in the response of microorganisms to novel processing techniques such as high pressure, pulsed and UV light, and irradiation,
and in washing techniques to remove organisms from fresh produce.
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