Heat resistance microorganisms
As well as determining how much heat has been applied to a food in a process, it is obviously vital to know the susceptibility of the microorganisms in the product to that heat. This is not straight forward, as organisms vary considerably in their heat resistance, not just between species, but also between strains; the environment (e.g. water activity and water content, fat content, acidity) that the organisms are in or have been previously subject to also has a major effect.
At Campden BRI we have a wealth of experience in these issues and can help you determine whether the process you are using will be sufficient to achieve your aims.
If you would like further information or prices please email us at firstname.lastname@example.org or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207