Microorganism identification and characterisation
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Identification and characterisation of microorganisms is a key part of the management of food safety and quality, tracing contaminants and troubleshooting problems such as spoilage. Knowing how to identify bacteria or other unknown microorganisms that you have encountered can help to assess whether it poses a safety/spoilage concern or is likely to be heat resistant, for example.
Sometimes, however, you need to know more - including where a contaminant came from. Many organisms occupy a diverse range of habitats, and so the only way of knowing the origins of a particular contaminant is to identify/characterise it to a specific strain and then match that with a strain elsewhere in the environment or in a particular food ingredient.
Campden BRI is a world leader in this type of work, utilising state-of-the-art molecular (DNA-based) biochemical and phenotypic methods - picking those that best solve your problems. We can also offer back-up information as part of the service, such as details of possible sources of the problem organisms, or information about known food poisoning outbreaks.
Among the techniques we use are:
- DNA sequencing – to identify bacteria, moulds and yeasts.
- Riboprinter analysis – for bacterial identification and characterisation.
- Repeat–based polymerase chain reaction – for assessing the similarity of microorganisms.
- Rapid pathogen confirmation by polymerase chain reaction.
These are all in our Microbial identification and characterisation services brochure (5MB)
What do identification and characterisation entail?
Identification of microorganisms – provides the name of the organism (to genus or species level), which can help in determining whether it is a safety or spoilage concern or is likely to be heat resistant, for example.
Characterisation of microorganisms (typing) – this groups together organisms that share similar DNA fragment patterns or antigenic profiles, to assist with tracking or tracing contamination.
Also in microbiology
- COVID-19 (SARS-CoV-2) Environmental testing and prevention to help the food industry control SARS-CoV-2
- Microbiological analysis and testing Covering pathogens, spoilage organisms, and indicator organisms
- Microbiological specifications Pre-set criteria that are used to verify HACCP and Good Practices.
- Contamination incidents We can help evaluate a situation and establish why it occurred.
- Microbiological shelf life Product safety, retaining acceptable sensory, microbiological and chemical characteristics.
- Challenge testing A practical study to determine the behaviour of relevant organisms.
- Predictive microbiology Computer simulation of the growth of microorganisms.
- Shelf–life testing A complete service which can incorporate sensory and chemical analysis.
- Microorganism identification A key part of the management of food safety and quality
- Rapid microbiological methods We can advise methods most suitable for use in your particular area.
- Microbiological methods evaluation Services for evaluating microbiological methods, validation and interpretation.
- Microbiological risk assessment Helping to guide clients through the complex evaluation process.
- Laboratory design Expertise in issues relating to microbiology laboratories.
- Processing to remove microorganisms Advice on the susceptibility of microorganisms to different heating regimes.
- Heat resistance Determine whether the process you are using will be sufficient to achieve your aims.
- Detection and control of foodborne viruses Foodborne viruses are a safety challenge for a range of foods.
- How good is your microbiology laboratory? Our newly upgraded Proficiency Scheme.
- Retailer supplementary audit scheme Independent laboratory audit required by M&S/Tesco