Heat resistance microorganisms

To discuss your needs

As well as determining how much heat has been applied to a food in a process, it is obviously vital to know the susceptibility of the microorganisms in the product to that heat. This is not straight forward, as organisms vary considerably in their heat resistance, not just between species, but also between strains; the environment (e.g. water activity and water content, fat content, acidity) that the organisms are in or have been previously subject to also has a major effect.

We have a wealth of experience in these issues and can help you determine whether the process you are using will be sufficient to achieve your aims.

Key services

COVID-19 (SARS-CoV-2)

Environmental testing and prevention to help the food industry control SARS-CoV-2.

Microbiological analysis and testing

Covering pathogens, spoilage organisms, and indicator organisms

Microbiological specifications

Pre-set criteria that are used to verify HACCP and good practices.

Contamination incidents

Situation analysis and establish why it occurred.

Microbiological shelf-life

Product safety, retaining sensory, microbiological and chemical characteristics.

Challenge testing

A practical study to determine the behaviour of relevant organisms.

Predictive microbiology

Computer simulation of the growth of microorganisms.

Shelf-life testing

A complete service which can incorporate sensory and chemical analysis.

Microorganism identification

A key part of the management of food safety and quality

Rapid microbiological methods

Advice on most suitable methods for use.

Microbiological methods evaluation

Evaluating microbiological methods, validation and interpretation.

Microbiological risk assessment

Helping to guide clients through the complex evaluation process.

Laboratory design

Expertise in issues relating to microbiology laboratories.

Processing to remove microorganisms

Advice on different heating regimes.

Heat resistance

Determine whether the process you are using will be sufficient to achieve your aims.

Detection and control of foodborne viruses

Foodborne viruses are a safety challenge for a range of foods.

How good is your microbiology laboratory?

Our newly upgraded Proficiency Scheme.

Retailer supplementary audit scheme

Independent laboratory audit required by M&S/Tesco.

Microbiology training courses

Explore our microbiology related courses including; Understanding microbiology for non microbiologists and Setting shelf life: how to do it better

View courses

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Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com. Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079