How good is your microbiology laboratory? Our newly upgraded proficiency scheme will tell you.
In the food industry, major decisions are made on the basis of analytical results. But how do you know if results are
valid? The answer is to compare them with a sample containing a known number of microorganisms.
The Campden Microbiology Proficiency Scheme has been running since 1993 and is designed to allow
laboratories to measure their performance in terms of how accurately they can recover and record known levels of microorganisms. It also allows
them to compare their results against those of other laboratories.
How does it work?
- A freeze-dried sample is sent to all laboratories in the scheme with the simple instruction to detect or enumerate the microorganisms it
- The laboratory can use whatever methods it chooses and be as specific or generic as it wishes in the results it reports. It is free to return
results for the tests that it wishes, to cover using its own test methods
- The laboratory then sends the results back online for analysis
- The results are assessed and uploaded so that individual laboratories can see how their results compare to the anonymised results from other
laboratories in the scheme
This allows them to independently assess their ability to produce accurate and precise test results.
Some laboratories may only want to report on total viable count (TVC), for example, whereas others may analyse for
specific groups of organisms. Depending on the laboratories´ needs, the sample may contain a mixture of pathogens and spoilage organisms, or
merely a spoilage cocktail.
Two test material samples are available.
- The first contains mixtures of microorganisms for enumerating TVC, coliforms, Enterobacteriaceae, lactic acid bacteria, yeasts and moulds,
as well as pathogens that are usually quantitatively analysed.
- The second might additionally contain Salmonella, Listeria, Campylobacter and Vibrio spp., and is designed for companies
with suitable laboratory facilities who have experience with handling pathogens.
A detailed report is received by each participating laboratory which includes histograms and statistical information
such as Z-scores, assigned values etc.
To find our more, or join the scheme, please download the form below. Alternatively email:
Environmental testing and prevention to help the food industry control SARS-CoV-2.
Covering pathogens, spoilage organisms, and indicator organisms
Pre-set criteria that are used to verify HACCP and good practices.
Situation analysis and establish why it occurred.
Product safety, retaining sensory, microbiological and chemical characteristics.
A practical study to determine the behaviour of relevant organisms.
Computer simulation of the growth of microorganisms.
A complete service which can incorporate sensory and chemical analysis.
A key part of the management of food safety and quality
Advice on most suitable methods for use.
Evaluating microbiological methods, validation and interpretation.
Helping to guide clients through the complex evaluation process.
Expertise in issues relating to microbiology laboratories.
Advice on different heating regimes.
Determine whether the process you are using will be sufficient to achieve your aims.
Foodborne viruses are a safety challenge for a range of foods.
Our newly upgraded Proficiency Scheme.
Independent laboratory audit required by M&S/Tesco.
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