Further expansion of our scientific knowledge

Since the last newsletter, we have issued four more research reports, in which we detail our findings and, importantly, explain their significance:

Growth characteristics of Listeria monocytogenes (RD313)

When challenge testing to see if Listeria could grow in a product, there are many factors that might affect the result. This research has shown that growth is not affected by the initial level of Listeria, nor is there significant strain variation. However, the presence and growth of spoilage organisms appeared to moderately suppress Listeria growth.These findings can be used to design simpler, but more accurate challenge testing protocols.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD313

Assessing the shelf-life of cakes (RD312)

The shelf life of cakes is governed by the time for which they remain mould free and retain their eating quality. In low ratio cakes, sugar and fat have the greatest impact on shelf life. Failure early in the shelf life is usually caused by texture issues rather than mould. With high ratio cakes, sugar, fat and storage temperature again affect shelf life, but mould growth is the more significant issue.These findings will help manufacturers to define and extend shelf life.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD312

Water as an ingredient (RD311)

The aim of this project was to provide a greater understanding of the rate of moisture uptake by and migration within food materials, and to develop approaches that can be used to study these processes. A chamber was constructed to study these aspects under controlled humidity conditions. These approaches were demonstrated for model materials, and are applicable to a wide range of food materials and finished products.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD311

Fungal behaviour at high temperatures (RD310)

Both practical and literature research into the response of fungi to high temperatures suggests that prevention of food and drinks spoilage requires the use of good quality raw ingredients and the removal of these fungi from the processing environment through stringent cleaning practices.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD310

Members can access receive free electronic copies of these reports by sending an e-mail to auto@campdenbri.co.uk with the subject line: send RDxxx (where xxx is the number of the report).