Processing to remove microorganisms

Processing to remove microorganisms

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.

For further information or prices please contact us:

Microbiology training courses

Explore our microbiology related courses including; Understanding microbiology for non microbiologists and Setting shelf life: how to do it better

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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

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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