Development of new analytical methods

In the food and drink industry, responding to new issues or consumer concerns or demands often requires the development and validation of new analytical test methods. The output from recent memberfunded research demonstrates our commitment in the area of chemical and microbiological analysis.

Safety issues are always of primary importance, and we have been validating tests for allergen detection in wine, as well as improving the haemagglutination test for the detection of lectin activity in beans. On the microbiology front, we are evaluating a liquid chromatography (LC/MS/MS) method for the detection of Bacillus cereus emetic toxin (a chemical method for a microbiological problem). We are also assessing methods for shiga–toxin–producing Escherichia coli in sprouted seeds, following recent outbreaks, and investigating the suitability of decarboxylase agar for detecting histamine-producing bacteria in foods.

Quality issues are numerous and varied. We have been developing a method for vitamin K determination in foods, along with new taint analysis methods, LC/MS/MS techniques for permitted dyes, and methods for the differentiation of fresh and frozen–thawed meat. LC/MS/MS was also called into action for the determination of benzalkonium and didecyldimethylammonium chloride, which are widely used in disinfectant products, but with potential uses as pesticides – necessitating a method sensitive to around 0.01 mg/kg.

Contact: Suzanne Jordan
+44(0)1386 842013
suzanne.jordan@campdenbri.co.uk