Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls
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Understanding and controlling the threat of Shiga toxin-producing E. coli
Looking at the difference between Shiga toxin-producing E. coli (STEC) and non- Shiga toxin-producing E. coli, and how to control these pathogens and prevent contamination and recalls.
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Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls
Recalls of various prepacked, ready-to-eat sandwiches, wraps and salads have recently been announced due to possible contamination with E. coli. Is your business fully protected?
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Beating food crime: download our FREE eBook
Food crime is a significant threat to any food or drink business operator, with many associated food safety risks.
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The ultra-processed food challenge
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some interesting results, but more is needed to fully understand their effect.
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What are the differences between nutrient profiling models and ultra-processed food classifications?
An overview of each classification system and the differences between them. Plus, what the future may hold for classification models/systems.
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Key considerations for safe and successful reformulation
There are lots of reasons to replace ingredients and reformulate – but how do you do it safely? Here we explore some key considerations for the safe replacement of ingredients.
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New ingredients, new processes: managing established risks
With the adoption of new ingredients and processing technologies, food business operators need to be aware of the associated food safety risks so that they can deliver new products that are both safe and successful.
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Microbiological safety of plant-based meat alternatives
Plant-based food production often involves ingredients and processes that wouldn’t normally appear in their meat-based counterparts. As such, producers of plant-based products need to be mindful of the potential risks.
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Member Interest Groups: Autumn 24 round
Campden BRI members are invited to be involved in the industry’s hot topic discussions, to hear industry information, and to pick up tips. Register your attendance today.
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