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Microbial identification through DNA amplification 
A novel technique based on polymerase chain reaction (PCR) amplification of DNA sequences may provide the food industry with a rapid and inexpensive method of identifying microorganisms. Automated ribotyping has been applied very successfully at CCFRA for characterising microorganisms below species level, and can be increasingly used for identification as the associated database is improved. To complement this technology, the possibility of developing an identification system based on the capture of PCR-amplified DNA sequences onto DNA microarrays was investigated. A microarray is a solid surface such as a microscope slide, onto which the amplified DNA (or any other macromolecules of interest) is bonded. These microarrays can then be used to probe an unknown organism of interest to see which of the DNA sequences on the array are also present in the organism. Microarray probes were designed for selected groups of bacteria, based on regions of the 16S ribosomal RNA. A successful PCR protocol was developed and validated for Enterobacteriaceae, Pseudomonas, Bacillus and Clostridium species. Although observed hybridization did not always match that predicted by computer analysis of sequences, the research supported the belief that PCR/hybridization protocols will become a preferred technique for microbial identification. Identification of bacteria through DNA amplification and specific DNA probe hybridisation. Chris Baylis Tesco leader for Campden day 2006 We are delighted that Sir Terry Leahy, Chief Executive of Tesco plc, will be the speaker at our annual open day for Members on 7 June 2006. Sir Terry is well-known internationally and is admired as an inspired business leader. His address will provide more than food for thought for all delegates, who gather each year to network with technical and business leaders in the food and associated industries. This is a key event in the food industry calendar, attracting over 400 guests who take the opportunity to acquaint and update themselves of the full breadth of services and research available to them as Members of CCFRA. Lynette lewis Study tour on traceability Nineteen delegates from Egyptian fresh produce suppliers participated in a 5-day study tour hosted and organised by CCFRA under a scheme that helps exporting countries to meet European legal requirements and adopt industry standards on food safety and quality. The study element included talks by CCFRA on establishment of traceability systems, controls on pesticide use and comparison of different systems such as those that are paper-based, bar-coding, computer-linked and RFID. Study tours included visits to major UK importers and suppliers of fresh produce, looking at the packing operations and traceability systems in practice. This included identification of suppliers and to whom product is supplied, as well as matching these inputs to outputs (internal traceability). The Study Tour was facilitated by the Egyptian Traceability Centre for Agro-Industrial Exports (ETRACE) working with the United Nations Industrial Development Organisation (UNIDO) to help the agroindustrial sector achieve high post-harvest quality, safety and traceability. Study tour programme's are organised by CCFRA to meet specific requirements. For further information please Chris Knight Aseptic production of food and drink Our long-standing services to industry on the processing and aseptic packaging of food and drink have grown in line with the increasingly diverse requirements of the expanding market. A wide range of food and drink products, from water to multiphase products, is now produced aseptically, offering shelf stability to both customer and retailer whilst supporting consumer requirements for high quality products. We offer practical expertise and advice on thermal process requirements and validation, commissioning support, product development and training through on-site consultancy, supported by established technical guidelines from CCFRA and others. Our forthcoming seminar on Validation for aseptic products (1st December 2005) will bring together the elements that need to be addressed for validating the safe aseptic production of high quality products. Grace Christian Training - an essential handbook for 2006 Our training brochure for October 2005 - December 2006 is now available CCFRA is well known as a leading training provider for the food and drink sector, with courses accredited to recognised national and international standards. We constantly update our programme in line with the changing needs of a global industry, where safety is paramount and high quality essential. In particular, the courses, workshops and seminars relating to safety management issues continue to expand to address food industry security issues – product recall; personnel and supply chain issues; business continuity management; incident management; risk assessment and reduction; and occupational health, as well as a range of courses on HACCP, traceability and supplier quality assurance. The substantial technical programme includes training on both traditional and innovative food production, with a number of courses on the practical aspects of baking technologies and courses addressing refrigerated foods of extended durability and microwave heating as well as basic hygienic practices and heat processing. Training on analytical techniques ranges from basic microbiology and chemistry to molecular techniques and sensory science. Further information on each programme is on our website at www.campden.co.uk or for a free copy of the complete training brochure for reference throughout the year, please contact training department: Healthy fruit juices 
The International Federation of Fruit Juice Producers (IFU) and the European Fruit Juice Association (AIJN) have appointed CCFRA’s Christopher Scotter as their representative at a key international meeting in Durban, South Africa. The workshop is hosted by the 5-a-Day for Better Health Trust*, and sponsored by the World Health Organisation and the Cancer Association of South Africa. The meeting will address the role of fruit and vegetable foods for health and nutrition. The aim is to raise the awareness of international nutrition organisations to the initiatives that the world-wide and European fruit juice organisations are taking to focus on their products as part of a healthy nutritious diet. For example, the IFU has recently produced a policy document ‘Fruit Juice and Nutrition Policy’, and AIJN has submitted a research proposal to the European Commission ‘Health benefits of consuming fruit and vegetable juices – the scientific basis’. The web sites of IFU and AIJN are www.ifu-fruitjuice.com and www.aijn.org *The 5-a-Day programme includes a portion of fruit juice as part of their healthy diet recommendations Egg functionality - the heat is on 
Eggs are very useful food ingredients and they possess a range of properties, including foaming, emulsification, gelation and texturisation. Egg proteins provide foaming properties in confectionery products such as cakes and meringues as well as improving the texture of baked goods such as cakes, quiches and pasta. However, the albumen proteins, which are the major source of these properties, can be damaged, resulting in a loss of functionality. CCFRA has developed tests that can distinguish between the two major causes of this loss of functionality, and can help clients determine whether their particular batch of ingredient will be fit for the purpose. Sarab Sahi explains: "There are two processes that are known to have a detrimental influence on the functionality of egg albumen proteins. They can be damaged by heat, which can reduce the strength of gel formed by the egg white. This can normally be detected by coagulating the egg white to form a gel and measuring the gel strength using a texture analyser. Ageing of the egg white during storage can also lead to loss in gel quality. A slow change in quality occurs even at refrigeration temperatures and the change can accelerate at higher temperatures. Differential scanning calorimetry measures the amount of heat required to denature the various protein fractions as well as the temperature range over which denaturation occurs. Knowledge of which of these two major effects has occurred, and to what extent, will help processors decide how their particular batch of ingredient is likely to perform." Panel dates 2006 Our technical panels meet three times a year. Membership is open to all companies who are full members of CCFRA: there is no restriction on the number of representatives per company. For enquiries on panel membership please contact membership@campden.co.uk
Pangborn - a sensory triumph A resounding success was the verdict of over 750 international delegates who gathered for the first time in the UK for the 6th Pangborn Sensory Science Symposium in August. This 5-day biennial meeting of sensory scientists worldwide presented a substantial overview of current knowledge, with 80 main presentations and over 500 topics covered by oral and poster presentations including submissions from CCFRA. A key focus of the programme was to encourage enthusiastic young sensory scientists to present their research on a global platform. CCFRA hosted the meeting and collaborated with Elsevier on the overall organisation. This partnership will continue for the 2007 conference, with CCFRA once again organising the exhibition and sponsorship packages. www.pangborn2005.com Pagborn 2007: Daphne Llewellyn Davies Technical contact: Peter Burgess New Members Campden & Chorleywood is delighted to welcome the following new members who joined in August 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. Key CCRA Seminars 2005 Occupational health and safety in the food industry. 26 October Contaminants: challenges for the food industry. 8 November Food labelling update . 5 December Water recycling and re-use 2005. 23 November Hot topics in food microbiology . 24-25 November Food industry security: personnel issues. 30 November Validation for aseptic products. 1 December Contact training Tel: +44(0)1386 842104 e-mail: training@campden.co.uk |