Cleaning of dry food production environments John Holah Recent research at CCFRA will help companies to choose and optimise cleaning procedures in dry food production areas that help to reduce the risk of pathogen transfer to food products. Cleaning without the use of water in areas processing dry food ingredients is important, as maintaining a dry environment helps to reduce the risk of microbial growth. The cleaning efficacy and particle dispersion of compressed air, brushing and vacuuming was assessed. Although ´single clean´ operations with the three dry cleaning methods resulted in surfaces that were visually clean, ATP analyses indicated that some soil remained. Repeating the cleaning operations, however, did result in total soil removal as measured by ATP determination and was equivalent to wet cleaning techniques. Repeat cleaning was much more important than any modifications to the individual cleaning technique, and cleanliness that was comparable to that resulting from wet cleaning techniques could be achieved. The brushing and vacuuming techniques did not result in any significant spread of particles. However, cleaning regimes using compressed air did result in a marked increase in the number of airborne particles, especially in the size range of 5-10 microns. Many of these particles were still airborne after 16 minutes. Qualitative consumer research Peter Burgess 
To meet the rapidly increasing requirement from clients for in-depth consumer data using focus groups, we have updated our facilities to maximise the value of consumer discussion groups. Our new Qualitative Consumer Research Studio and associated test kitchen is fitted with audio and video links to enable clients to follow discussions in a dedicated observation room and to monitor feedback while consumer focus groups are taking place. Clients are able to discuss progress with the group moderator at intervals and request further clarification or more in-depth data on specific points as required. Peter Burgess, manager of CCFRA´s Consumer and Market Insights services, is enthusiastic about these new developments. ´With our extensive field force and considerable experience in consumer research we are able to undertake major consumer insight programmes for our clients. Our new studio facilities provide an informal and relaxed setting for consumer discussions or in-depth interviews and the test kitchen further allows consumers to prepare and cook products - with the moderator being able to liaise throughout with the client. The studio provides client npd teams with the opportunity to see first hand how consumers react to their products, packaging and preparation instructions and the observation room can be used to view the proceedings without disturbing the process.´ CCFRA offers a range of consumer and market insight services at competitive rates with quick response. We have a history of building long-term business relationships with our clients, and are committed to providing actionable intelligence and insight. CCFRA strictly adheres to the Market Research Society Code of Conduct and is a member of the Association for Qualitative Research. Foodex Meatex 14-17 March 2004 NEC Birmingham CCFRA is exhibiting in the Food Safety zone (FS20) and will be represented in the seminar sessions as follows
Bookings for seminars: Microscopy in product quality troubleshooting The unexpected thinning of sauces, soups and similar products is a common problem for food manufacturers, and microscopy can often be the quickest way to find out what is behind it. The thickening of sauces is usually based on heat-induced gelatinisation of starch. Modified corn starch is a common starting ingredient, and after gelatinisation the starch granules are easily distinguishable under the microscope by their large irregular shape. In a product that is too thin, either the starch has not gelatinised sufficiently, or it may have been degraded by amylase activity. Lack of gelatinisation can be detected by examination of the starch granules under the microscope using polarised light. Amylase activity may produce starch granules that, under the microscope, appear as small fragments rather than the large shape typical of gelatinised starch. If this is apparent, the product can be chemically analysed to determine if amylase is present, and then the product development team can be brought in to identify the origin of the residual amylase. In one instance a product that had ´thinned´ was found to contain two starch structures, one of which was gelatinised whilst the other was not. The microscopists´ knowledge of the individual structures of different starches allowed the manufacturer concerned to identify which of their ingredients had not been heat treated. Contact Mike Edwards Staff development news Bread structure Dr Juan Alava has been awarded a PhD by the University of Reading for his thesis on Formation and development of bread structure in high speed breadmaking processes*. He was able to demonstrate the way in which different factors affected the structure of bread by using new techniques such as X-ray and near infra-red (NIR) analyses. X-rays showed the manner in which gas bubbles form and develop during processing, while NIR was used to examine dough development and the requirements for the incorporation of bubbles. Juan, a chemical engineer, has worked at CCFRA for nearly eight years, specialising in research related to dough and breadmaking processes: issues that are highly relevant to the baking industry. He is actively involved in several European projects as well as Member subscription-funded programmes, presenting his work at CCFRA panels and international conferences, and to European partners and the European Commission. He won a prize in his native Spain for his paper on La importancia del aire en la creación y modificación de la estructura alveolar del pan. Juan was a member of the team that was awarded the Marks and Spencer Millennium Team Prize 2001 for their work in combining skills and expertise in cereals science, baking and information technology in providing an innovative approach to training and knowledge transfer. *Industrial supervisor Dr Martin Whitworth Contact Juan Alava Campden Day 2004 Campden Day, our open day for members, will be on Wednesday 9th June 2004. We are delighted that our guest speaker will be Iain Ferguson, Chief Executive of Tate & Lyle PLC. Members can register on-line at www.campden.co.uk (News section) or for further information and registration Contact Lynette Lewis Dumas method working group The Dumas Method is widely used to measure the nitrogen, and hence protein, content of foods. At the request of the CCFRA Flour and Wheat Testing Working Group, a new Group has been established to enable members to share best practice of the technique and to highlight analytical problems. Members who are interested in joining the Group should Contact Louise Sanders W.F.J. Cuthbertson We were sorry to learn of the death recently of WFJ Cuthbertson ("Cuth"). He was a Scientific Advisor to the then Campden Food Preservation Research Association from 1967/8 to 1975/6, and served on the Council of the Flour Milling and Baking Research Association from 1975 to 1993. He was made an honorary member of FMBRA and subsequently CCFRA in recognition of his service to the Association. Colin Dennis Campden & Chorleywood Magyarország Kht 
A major project on developing and implementing new technologies and test methods in Hungary that will add value to food products and improve food safety is realising benefits for businesses in Hungary. The project, led by C&C Hungary, is funded by the National Research and Development Programme of the Hungarian Government, and has a consortium of members - a university, 8 food manufacturers and a retailer. The three year programme, 2001-2004, has made significant achievements, including
Contact András Sebök New members Campden & Chorleywood is delighted to welcome the following new members who joined in January 2004:
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |