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Forecast-rapid prediction of microbiological shelf life 
Over the past ten years, CCFRA has led the field in modelling the growth of spoilage organisms as a tool to help companies determine the shelf-life of food products. Models have been produced for major groups of spoilage organisms such as Pseudomonas, Enterobacteriaceae, Bacillus and yeasts and for spoilage consortia of relevance to different food commodities. Many models for spoilage organisms do not allow the inclusion of the effects of extrinsic factors such as modified atmosphere packaging within the model. Work is on-going to assess the validity of the current model for Enterobacteriaceae developed under different conditions of temperature, pH and water activity for use under modified atmosphere conditions. In addition, data has been gathered on microbial spoilage of fresh produce under different packaging conditions and new models will be developed in early 2006. A new approach to modelling microbiological data has also been developed that will allow us to produce models over a wider matrix of conditions and include more factors of importance to food stability. The new system will also enable models for the effect of pasteurisation processes on spoilage organisms to be developed. There are very few models of this type available for the food industry and it is an area which is of considerable importance, allowing pasteurisation treatments to be designed and refined with ease. Gail Betts New research in 2006 Once again a record number of members participated in the annual selection process for new research programmes to be funded from their member subscriptions. The total value of member-subscription research is over £2M. Raw materials and ingredients
Manufacturing, packing, distribution and supply
Food and drink safety
Knowledge transfer
Contact Alternatives to SO2 on fresh prepared potatoes CCFRA has over the past few years dealt with many enquiries relating to potatoes. One area that has been highlighted is the control of discoloration of prepared fresh potatoes and the use of sodium metabisulphite as a source of sulphur dioxide (SO2). This may result in residues of SO2 and many member companies are requesting information related to alternatives to SO2. Recent changes to the Food Labelling Regulations require the presence of certain allergens (which include SO2) to be prominently indicated. While this only applies to retail final products, some larger manufacturers are also specifying the use of SO2-free potatoes for further processing. In response to these developments it is proposed to form a club-based project to review the use of SO2 in potatoes and the wide range of suitable alternatives which are being marketed. A proposal document will be circulated to relevant companies. If you would like to be included in this group please contact: Contact: Richard Stanley Fish and DNA chips - a second serving Following on from a successful project improving fish species identification using DNA fragment profiling and lab-on-achip technology, the CCFRA Molecular Biology Group has been awarded further funding from the Food Standards Agency to expand a DNA profiles database for a wider range of commercial species. The new project, which started in October 2005 and lasts for 2 years, will develop profiles for a further 30 species, giving a total database of 50 species. It will also establish alternative DNA profiling targets for identification of species in canned salmon and tuna products, where DNA is highly degraded. At the end of the project the expanded database and methods will be subjected to an inter-laboratory study amongst enforcement and other laboratories. 
The Molecular Biology Group provides a UKAS accredited fish species identification service for a wide range of white fish and salmon species. The Group also offers consultancy for member companies interested in setting up the technique in their own laboratories. Further information on the project and services Steve Garrett Permeability testing of plastic films and packages 
Permeability is the transmission of gas, vapour, liquid or solid through a barrier, which itself is not chemically or physically affected. Permeation of oxygen and/or water vapour into or out of food packages can lead to a loss of quality and a shortened shelf-life, as Alan Campbell, Head of CCFRA’s Packaging Section, explains: "Oxygen can have an adverse effect on the flavour, texture, colour and nutrition of food, as can water vapour. Manufacturers and processors who use partially permeable packaging such as plastic films in particular, have to bear this in mind when it comes to achieving optimum shelf life. CCFRA has recently purchased an Oxygen Transmission Rate (OTR) Analyser and a Water Vapour Transmission Rate (WVTR) Analyser. The equipment is capable of measuring the transmission rates through a variety of plastics films and packages. The equipment can be operated over the temperature range 5-50°C and from 0 to 95% relative humidity. Oxygen transmission rates are measured by introducing pure oxygen into a chamber above the film being tested, and oxygen-free nitrogen under the film. An oxygen sensor detects any oxygen present in the nitrogen during the test. Water transmission rates are measured in a similar way, with wet nitrogen being introduced above the film and dry nitrogen below it. The relative humidity of the wet nitrogen can be altered to mimic real situations. With the additional use of an environmental cabinet, the permeation rates of small packages can also be evaluated". Alan Campbell Food law alert recategorised Food Law Alert is emailed to CCFRA members free- of-charge every fortnight to provide them with a prompt and highly readable summary of developments in UK and EU food and environment legislation and related initiatives. All of the most important subjects are covered, including labelling, additives, contaminants, hygiene and enforcement, and each issue is fully categorised so that items of particular interest can readily be identified: most items also contain hyperlinks to the original source documents. Now, in order to better reflect the current regulatory environment including increasingly important areas of legislation, such as animal by-products, microbiological criteria and allergens, the Alert has been completely re-categorised. More than 8,900 items that have appeared in Food Law Alert since 1999, all of which are housed on the members-only section of CCFRA’s website, have also been re-ordered and the facility to search through them greatly enhanced. The result is a unique resource that members can use to locate specific items of interest or to track developments on a particular topic. Members wishing to receive Food Law Alert should visit the members only page. To access the archive, all that is required is your company ID and password: both can be obtained from membership@campden.co.uk RIPH awards for CCFRA trainees Three delegates who attended CCFRA HACCP training courses have received awards from the Royal Institute of Public Health (RIPH) at a special ceremony held on 23 November 2005. Gary Salter and Rachel Buckley received prizes for outstanding achievement in the Level 3 course Advanced Certificate in Applied HACCP Principles in 2003 and 2004 respectively (the first time that awards have been made for a Level 3 course), and Amelia Kaine received the 2004 award for the Level 2 Intermediate Certificate in Applied HACCP Principles. This is the second time a CCFRA course attendee has won this award. Both prizes were sponsored by General Mills Europe. CCFRA runs a variety of HACCP-related courses at introductory, intermediate and advanced levels and has also produced several guideline publications to help companies develop and maintain effective HACCP systems. Contact: Robert Gaze Nutrition and adolescents - food choice and preferences CCFRA is leading a work programme involving partners from five countries that will provide data on the main determinants of food choice and preference of European adolescents and their attitudes towards nutrition. This is part of a larger EU project: HELENA*.
CCFRA sensory and consumer teams from both the UK and Hungary, together with organisations from Spain, Sweden and Belgium, have established focus groups totalling 300 adolescents. In addition, quantitative surveys will be carried out with 3,000 adolescents in 11 countries, extending the research to include Crete, Italy, Greece, Austria, France and Germany. Phase two of the HELENA project will establish a lifestyle education programme for adolescents. CCFRA UK and Hungary will be involved in the third phase in working with industrial partners on the development of healthy foods that are appealing to adolescents. Contacts: Hungary - Adrienn Hegyi *EU HELENA Project: Healthy Lifestyle in Europe by Nutrition in Adolescence www.helenastudy.com New Members Campden & Chorleywood is delighted to welcome the following new members who joined in October 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |