4 key scenarios when you might need to optimise your process

In this video, Rob Limburn, Section Lead and Deputy Head of Microbiology, explores four key scenarios when you might need to optimise your process.

While food safety is and always will be paramount, the pressure on food and drink manufacturers to produce products not only safely, but in the most cost effective and efficient way possible has never been more acute.

Optimising your thermal processes to reach your desired outcome with the best combination of time and temperature can help you achieve this. Yet, with many factors to consider including the inherent characteristics of food, which can make some products more susceptible to pathogenic growth or the risk of spoilage than others, identifying the correct safe minimum process for your own food or drink products can be challenging.

Consequently, to help strengthen your understanding in this area, this video explores four key scenarios when you might need to optimise your process including:

• Products with particular characteristics that can be more protective to micro-organisms.
• Products where your existing process could be an ‘overkill’ that detrimentally harms their sensory quality and the amount of energy you are able to save.
• Situations where you have experienced and identified a process failure and need to re-establish what the minimum process criteria should be for your product.
• Specific circumstances where low temperature processes are required, and you will need more robust data to support the worst-case scenario for your process.

If you have any more questions about this or our wider experience and expertise in process optimisation, we are offering a free 20-minute consultation with Rob.

Why Campden BRI?

• Industrial process microbiology
• Microbiological challenge testing
• Low moisture food process validation