Food microbiology is the study of microorganisms in food. Preventing microbiological food spoilage and food poisoning are priorities for all
manufacturers and retailers. Below is a collection of articles on food microbiology. To find out more about our microbiology services get in
touch – firstname.lastname@example.org.
Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In th...
Food Business Operators must validate their microbial kill steps. When the process does not allow for the use of temperature sensors, or there is a lack of a...
Lesley Galpin, Head of Technical at Lyons Seafoods, shares her key learning around the implementation of superchilling, as a method to extend the shelf-life ...
Campden BRI are helping the industry extend their chilled food products shelf-life, without affecting sensory attributes.
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 September 2021.
Which foods are prone to which pathogens? Knowing this can help you prepare to prevent issues from specific pathogenic organisms.
Do you struggle to demonstrate control of Listeria to customers and enforcement authorities? You’re not alone. Find out how we’re helping the industry with t...
Let’s look at what they mean and how they are different from each other.
You’ve likely heard of the UK’s large food poisoning issue associated with Salmonella enteritidis. It’s linked to certain retailer-sold breaded chicken produ...
Phil Voysey discusses the importance of a guideline on cleaning and disinfecting food factories, and the approaches taken to update one already in circulation.
Approaches that demonstrate control of Listeria monocytogenes in ready-to-eat foods have different values in terms of the strength of evidence they provide.
Salmonella, Listeria and Staphylococcus have all been linked to mushrooms, even
as recently as this year.
As COVID-19 continues to impact the food and drink sector, our team at Campden BRI held a three-day online conference to help the industry.
Today’s food packaging landscape is driven by the desire to minimise environmental impact while maximising shelf-life and presenting products attractively to...
confused about the terms used for different groups of Escherichia coli and their relative food safety risks?
It won’t surprise you that these eye-irritating bulbs contain a chemical molecule that bears antimicrobial activity.
Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...
Current UK Food Standards Agency guidance is that chilled foods should be stored at 5°C throughout life even though the legal maximum temperature for chill i...
Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.
We have produced a short video summarising the main points around coronavirus and COVID-19 in relation to food and drink.
Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...
Over the past year Listeria appears to have re-emerged as an organism of great importance, with a number of high-profile outbreaks.
Discusses the importance of sampling correctly to prevent microbiological issues.
Various conditions are believed to influence microflora in a factory.
Microbiological challenge testing is the process of deliberately inoculating a food or drink with a relevant microorganism(s)
This project will provide members with data on the effect of product composition, processing and storage on the survival and inactivation of various surrogates.
A challenge for food business operators when showing effective control of Listeria in ready-to-eat foods is the uncertainty of whether their evidence to cont...
Predictive modelling is a tool used to assess the survival and/or growth of a microorganism under a range of temperatures, pH and water activities.
E. coli, Salmonella, Listeria – we’re all aware of the ‘buzzword’ bacteria, but we pay less attention to all the other countless species that naturally occur...
This project aims to reconsider the methods and procedures used to define microbiological shelf life.
The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.
This project sets out to produce an up to date one-stop-shop guideline document on controlling Listeria during food production.
New research indicates that assumptions about fridge temperatures may not be accurate. Linda Everis, principal research officer at Campden BRI explains its i...
Campylobacter are of great importance to the food industry as the major cause of bacterial food poisoning.
Listeria monocytogenes is a microorganism that creates serious food safety concerns due to its ability to cause food poisoning in humans and high mortality r...
How DNA profiling can reveal so much more about the microbiological quality of food.
Assigning the correct shelf-life requires a great deal of thought. Obviously, if it is too long there is the potential for food spoilage or growth of food pa...
This project will revaluate microbial specifications for a range of chilled products and analyse the effect that naturally occurring microflora has on the gr...
Linda Everis discusses how to set a shelf life.
Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).
Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)
AMP is a powerful DNA technique that we use at Campden BRI to determine the unique mix of microorganisms in a sample without needing to culture them in the lab.
This session reviews some of the recent microbiological issues from across the food industry, including current challenges and developments
We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)
Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.
Metagenomics is a technique that takes advantage of recent advances in DNA sequencing technology allowing huge numbers of different individual DNA sequences ...
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination. (Joy Gaze)
Predictive microbiological models are tools that can be used to assess product shelflife and safety.
In recent years, the consumption of fresh fruit and vegetables has increased, largely due to advice on healthy eating and because exotic varieties of both ar...
In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.
Julie Archer, Microbiologist discusses some of the common issues and challenges in microbiological identification
Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
Studies have shown that levels of Salmonella artificially inoculated on nuts were largely unchanged after 18 months
While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.
Investigating how HPP could improve safety.
Over recent years, there has been much development of new food and drink products which are lower in salt, sugar and fat and thus offer a healthier option to...
The development, evaluation, commissioning and validation of new process technologies has one common goal.
We have been most fortunate to have had the opportunity to expand our facilities to include a process hall dedicated to microbiological studies.
Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath.
Over the past 20 years or so, the chilled foods industry has been using two target pasteurisation processes for products such as chilled soups, sauces, ready...
This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.
The production of safe foods is a priority for all manufacturers. The adoption of systems such as Good Manufacturing Practices (GMP) and Hazard Ana...
Over recent years there has been an increase in the level of food borne illness associated with food contaminated with viruses.
There are hundreds of serotypes of E. coli. Many can be found in the intestines of animals.
This fact sheet briefly outlines how proficiency schemes work, and why they are important.
In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.
The results from microbiological analysis play a critical role in the effective management of food safety and quality, and it is vital that the user of such ...
The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.
In the food industry, major decisions are made on the basis of analytical results. It is absolutely imperative that the results are right and interpreted cor...
Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.
Microbiological analysis needs to be closely controlled for the user of the results to have confidence in their reliability.
Helping companies validate their microbiological methods.
Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria.
There is growing concern for the potential presence and survival of Salmonella in low–water–activity ('dry') products.
In determining the shelf-life of a particular food, the first pre-requisite is to know what particular characteristic of the food is going to be the limiting...
This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.
Reducing pathogens on fresh produce.