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.
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 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