New guidance on pasteurisation 
New guidance on the pasteurisation requirements for certain foods will significantly increase industry's confidence in producing a range of novel high quality, safe products. There is a need to up-date existing knowledge on pasteurisation for specific basic foods, such as meat, fish, vegetables, dairy products and sauces. In addition, in novel formulations such as multi-component or mixed particulate products or in combination foods that may be in multi-compartments, heat penetration and subsequent microbial survival are complex. Inadequate pasteurisation of such foods may put the quality and safety of the product at risk. Initial work is establishing the heat sensitivity of a range of pathogens, including Bacillus cereus, Listeria monocytogenes and Escherichia coli, initially in model systems and subsequently in a range of different foods. The organisms have been biochemically and genetically characterised, and comparing sensitivities in different foods will enable conclusions to be drawn on what pasteurisation conditions are required in specific circumstances. This research will result in new Guidelines on pasteurisation relevant to current industrial practices and including key references to literature. Contact: Joy Gaze Mycotoxin detection in spices 
Mycotoxins such as aflatoxins and ochratoxins can occur during the storage of a variety of dry materials, and are toxic to humans. They are formed as fungal metabolites, and usually arise when storage areas or the food ingredients themselves become damp. To help demonstrate due diligence and to confirm that HACCP procedures are effective, mycotoxin analysis is often required; CCFRA is well equipped to undertake this. Legislation already exists prescribing maximum permitted levels of aflatoxins in spices and certain other foods, and although there are currently no limits set for ochratoxins in spices, they are likely to be introduced soon. Mycotoxin analyses are well established for most relevant materials, such as nuts and figs, but matrices such as spices have been a problem, as Howard Davies of the Chemistry Department explains: "Work done at CCFRA had raised concerns over the performance of recognised analytical methods for aflatoxins and ochratoxin when applied to certain spice types. Therefore, we looked at the precision of the methods for aflatoxins B1, B2, G1 and G2, and ochratoxin A in each of 11 spice formulations. By highlighting differences in performance of the methods for certain difficult spices, we were able to estimate the uncertainty of each of the measurements. This allows us to provide much more meaningful interpretation of results to clients who need these types of analysis" Contact: Howard Davies Crumbs! A paper on the measurement of strain distributions in semi-sweet biscuits recently caught the eye of the international media, with headlines from New findings take the biscuit to Crumbles Rumbled. The work is part of a PhD studentship undertaken by Qasim Saleem at Loughborough University with Dr Martin Whitworth of CCFRA as co-supervisor, looking at the cracking ('checking') of biscuits after production, with the ultimate aim of eliminating the problem and thus giving associated cost savings and improved customer satisfaction. The research has applied a sensitive optical method (novel to the food industry and more commonly used in industries such as aerospace) to make the first measurements of the strain distribution in biscuits prior to checking. The same method could also be applied to other foods in which cracks develop. A model has been produced that predicts stress, strain and the point of failure, based on moisture diffusion. This has been used to assess the effect of conditions believed to affect checking and will aid manufacturers in the optimisation of baking conditions to eliminate this problem. Contact: Martin Whitworth Breaking news: This work has earned Qasim the prestigious 'Food Engineer of the Year' award from the Institution of Mechanical Engineers. Food control in Kuwait 
CCFRA is providing technical advisory services to the Kuwait Institute for Scientific Research (KISR) in a major undertaking to simplify the food import control systems that currently exist and assist with the design of a new Food Control Laboratory. Ensuring the safety of imported foods (85% of Kuwait's food is imported) as well as domestic food production and catering activities is of paramount importance to the Kuwaiti Authorities. We are collaborating with KISR on its review of the food control system and design of a new food control laboratory. In addition we are developing appropriate laboratory and organisational systems, policies and procedures. In December, key personnel from Kuwait will visit CCFRA, UK ports and the Food Standards Agency. In addition they will travel to Denmark and the Netherlands to observe other integrated systems. The ultimate aim is to attain accreditation of the Kuwaiti system against appropriate ISO standards. Contact: Martin Hall New research for 2004 A record number of Members voted this year for new research projects of most value to their business. The research funded from member subscriptions provides a shared-cost programme of approximately £2 million a year. Member involvement in the project selection process is very important, demonstrating how we spend Member subscriptions to develop skills and knowledge to help solve current problems and to identify future opportunities. The increased participation in voting reflects the growing recognition of the importance of R&D to industry. Member-subscription funded research 2004 Raw Materials and Ingredients
Manufacturing, Packing, Distribution and Supply
Food and Drink Safety
Consumer Needs
Knowledge Transfer
These new projects complement the ongoing member-research programme, which can be viewed on our website www.campden.co.uk Contact: Dr. Steven Walker New members Campden & Chorleywood is delighted to welcome the following new members who joined in September 2003:
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. Answers to questions for members 
CCFRA helps Members worldwide with over a thousand enquiries a week, from emergency troubleshooting to background technical and legislative know-how. Topics cover the entire spectrum of food production and processing, from farm to fork and ancillary activities. Our scientific and technical experts are available to answer Member enquiries personally. They work closely with industry and are conversant with industrial needs and practices. In addition, our knowledge base is continually updated and strengthened through our substantial research programme, and through our wide ranging contact with enforcement authorities. Sometimes Members need help, but are not sure who to contact. Our Information Service is there to talk to Members and route enquiries to the most appropriate person. In addition they can help directly with
They can act as a single point of contact for CCFRA enquiries, with added value input from colleagues with world class technical experience and practical knowledge. Contact: Tim Hutton IUFoST Scientific Council Professor Colin Dennis, Director-General of CCFRA, has recently been elected Chair-elect of the Scientific Council of the International Union of Food Science & Technology (IUFoST) and will succeed to the Chair in 2006-8. The IUFoST is an association of national organisations for food science professionals linking the world's best food scientists and technologists. The Scientific Council has an independent role within the organisation and is responsible for scientific standards and integrity, approval of publicly released material, and content of learned statements on scientific matters. www.iufost.org |