Validate the microbiology of your processes

Are the heat processes that you apply to your products good enough to achieve microbiological control?

The amount of heat applied is vital in ensuring safety and determining product shelf life - it must be sufficient to destroy a requisite number of all relevant microorganisms, whether for a full sterilisation process or a pasteurisation regime.We can help you ensure that your processes are adequate. Roy Betts, Head of Microbiology, explains:

"We can inoculate products with pathogens or spoilage organisms and apply the process that you are using to see if it is sufficient to reduce the numbers of organisms by the desired amount. Alternatively, we can come to your factory and inoculate marker organisms (harmless organisms with comparable heat resistance characteristics to the organisms of concern) into your product and process it in the same way as you would commercially. In both cases, the key is to use an appropriate organism and ensure that the process applied is representative of what happens during a normal production run.

We have recently extended our validation techniques to food service settings - advising them on appropriate cooking regimes."

Contact: Roy Betts
+44(0)1386 842075
roy.betts@campdenbri.co.uk