Predicting microbial death during surface pasteurisation of foods - 'Bugdeath'
A European Union-funded project has enabled the development of easy-to-use and accurate models for the prediction of reductions in numbers of micro-organisms on foods following surface pasteurisation treatments, resulting in better control of micro-organisms on the surface of minimally processed foods. CCFRA contributed expertise in thermal microbiology in this collaborative work with 7 other research organisations from 5 Member States. Equipment capable of applying known controllable and repeatable heat treatments to the surface of a range of foods including meats and vegetables was developed and validated in order to produce data to demonstrate the relationships between microbial death and measured time/temperature change. A number of food products were tested using different micro-organisms including Listeria monocytogenes and Salmonella. The destruction data has been incorporated into predictive models, which, together with the Bugdeath equipment, are available for purchase (contact CCFRA for details). The models will enable a wide range of food manufacturers to design more effective and efficient surface pasteurisation treatments. Joy Gaze Retort pouch guidelines We are forming a club-funded project to review and provide updated guidance to industry regarding the safe processing and handling of retort pouches. The existing CCFRA guidelines (Technical Manual No. 4) were produced in 1978 and while some information remains valid changes in technology and materials mean that these guidelines are in need of revision. The past few years have seen a strong resurgence of interest in retort pouches within the UK and other European countries. There are now products and packaging formats available which were not available when the original guidelines were written. For further information on Club Membership:
Contact Alan Campbell New member-funded research for 2005 Once again, a record number of Members voted this year for new projects of most value to their business. The research funded from member sub-scriptions 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 continuing increase in participation in voting reflects the growing recognition of the importance of our R&D to industry. Raw materials and ingredients
Manufacturing, packing, distribution and supply
Food and drink safety
Consumer needs
Knowledge transfer
Contact Tim Hutton CCFRA Food Micro International 2005 9-10 June 2005 
CCFRA is currently organising a major international microbiology conference for 2005. It will feature an impressive series of workshops and conference sessions presented by expert microbiologists. The two days will offer delegates a choice of parallel conference sessions and workshops, the major themes of which are:
Two workshops will follow the conference sessions on day 1. In total this event will offer:
Delegates may opt for any combination of workshops or presentations. This event will include an exhibition area of leading-edge technology and equipment for the microbiologist. If you would like further information about attending or exhibiting at this event, contact Daphne Llewellyn Davies Time-temperature integrators - award 
Gary Tucker of CCFRA has won a national award* for the development and commercial application of time-temperature integrators (TTIs) as process validation tools. The TTIs have been applied to numerous industrial processes to improve productivity and product quality without compromising product safety. The impact of TTIs has been widespread across the heat preserved foods sector, from conventional pasteurised foods to innovative processes such as sous-vide. Industrial benefits have included 25% reductions in process time/temperature; food quality improvement; and up to 40% increases in factory output. Traditionally, process validation has been difficult for some products such as vacuum-packed foods, continuously processed foods and foods with particulates. It has involved end product testing, general measurements from bulk materials or the introduction of (immobilised) micro-organisms into the process. Due to the absence of reliable validation data many foods have been over-processed to ensure product safety, which in turn has adversely affected the quality of the food and increased costs for the manufacturer. The TTIs are based on alpha-amylases that denature when heated, such that their kinetic parameters are suitable for estimating the death of micro-organisms, generating data that can be converted to a process value. The method is simple to use, relatively inexpensive, non-toxic and accurate. *'Measurement Solutions for Industry' category of the The National Measurement Award which is a DTI-sponsored initiative organised by the National Physical Laboratory and Beta Technology. Contact Gary Tucker Improved access to codes of practice To help food and drink manufacturers, retailers and caterers to understand, interpret and implement relevant legislation, CCFRA is providing improved access to a large body of guidance, available in the form of codes of practice, guidelines and recommendations. CCFRA has for several years published an extensive and fully categorised Compilation of Codes of Practice, published by a wide variety of government bodies, industry groups and enforcement interests, for members only on the legislation section of CCFRA's website. The Compilation, which we believe to be unique, provides ready access to the full text of those documents that are available online, and includes full details of how to obtain those that are not. The Compilation has recently been extensively revised, notably by re-categorising the documents into a more user-friendly format and extending the range and currency of the individual entries. To access the Compilation, all that is needed is your CCFRA member identification and password, both of which are available from membership@campden.co.uk or on 01386 842061. Contact Greg Pearson New projects Natural and process contaminants CCFRA is facilitating the Food Standards Agency's review of its research programmes in the areas of natural and process food contaminants. This process includes an opportunity for stakeholders (industry, consumer groups etc.) to meet, discuss current programmes and suggest future directions for research in these areas. These meetings will be held in London on Monday 18 April 2005 (mycotoxins and nitrate) and Tuesday 19 April 2005 (process contaminants) at venues yet to be decided. Information about these meetings will be available early 2005; please contact either Rapid analysis of mycotoxins Potential of immuno-biosensor techniques Current methods of mycotoxin analysis involve complex techniques requiring skilled personnel and significant investment in laboratory facilities. The aim of this Defra-LINK sponsored project is to investigate the feasibility of rapid sensor instrumentation for analysis of mycotoxins in raw food products and to use this model system for further development and extension to other analytes that may be amenable to immuno-biosensor technology. The ultimate aim is to provide generic enzyme biosensor array instrumentation for use by semi-skilled personnel that will enhance the food safety and quality assurance programmes of the raw materials sector. CCFRA is collaborating with six other organisations in this HGCA-led project. Contact Nick Byrd VTEC project A new UK Food Standards Agency (FSA) funded project, in collaboration with the Health Protection Agency and the University of Manchester study, will review published research and obtain information from experts to produce a concise up-to-date account of current knowledge concerning verocytotoxin-producing Escherichia coli (VTEC). Whilst much of the past research has concentrated on VTEC O157, this review will focus on the VTEC group as a whole. It will include information on the epidemiology of these bacteria, established and putative virulence factors and their potential risk to public health, as well as sources of contamination and infection from farm to fork. Routes and vehicles of infection, including animals, water and food, will be covered along with developments in methods for the detection, isolation, confirmation and characterisation of VTEC. The review will identify gaps in current knowledge and enable future research to be more targeted and appropriate. It will also assist the development of appropriate intervention strategies at all stages in the food chain and, with the provision of information on preventative measures and controls to improve public health protection, will assist the FSA in its key target of reducing food poisoning. Contact Chris Baylis New members Campden & Chorleywood is delighted to welcome the following new members who joined in October 2004:
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |