High pressure process (HPP) challenge testing is a method used to show that micro-organisms are successfully reduced to
acceptable levels. The method can be used for pathogenic or food spoilage micro-organisms. High pressure processing is a non-thermal pasteurisation
technique which uses ultra-high pressure (typically up-to 600 MPa) to inactivate micro-organisms.
Microbial inactivation with HPP can be influenced by the properties of food, such as pH, water activity, fat or protein
content. Demonstrating the effectiveness of the pressure, temperature and time combination used for specific food or drink to reduce micro-organisms
is critically important. The primary technique for doing this is challenge testing.
A challenge test provides scientific evidence for due diligence requirements. The food or drink product is inoculated
with a known quantity of a target organism and processed with HPP. The organism is recovered from the treated food and the lethality of the HPP
process is assessed.
We have decades of experience conducting challenge testing using traditional and emerging preservation technologies. Our
class II laboratories and laboratory-scale high pressure system enables us test a wide range of micro-organisms, including pathogens such as
We also provides expert advice on best practice for labeling non-thermally pasteurised products. Cold press, ultra high
pressure (UHP) and high hydrostatic pressure (HHP) are all terms sometimes used to describe HPP. Their definitions are sometimes not clear or
You may also be interested in
Many factors affect the amount of heat delivered, the product it contains, and the degree of mixing during the process.
Food and drink pilot plant facilities, covering over 3000m2.
Thermal processing is at the centre of food preservation.
Developing new food and drink products is a complex process, we can help across the full range of food types.
Knowledge and expertise for microwave and conventionally heated products.
Exploring new and emerging process technologies for industry use.
Develop new products, analyze existing processes and try out ideas.
All our services are available to support the pet food industry.
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