Microbiology
Food microbiology is the study of microorganisms in food. Preventing microbiological food spoilage and food poisoning are priorities for all manufacturers and retailers. Below is a collection of articles on food microbiology. To find out more about our microbiology services get in touch – support@campdenbri.co.uk.
Brewers' Day - members-only event
This event will provide an opportunity for brewers to network and learn about our recent research, tour our facilities, and hear presentations from expert sp...
Highlights from our ‘Hot topics in food microbiology’ event
See how we support the food microbiology sector, offer topical updates from industry experts and provide networking opportunities at our ‘food microbiology’ ...
Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
Our new pasteurisation optimisation research
To demonstrate that yeast ascospores can be used as a pasteurisation bioindicator for the validation of flash pasteurisation for various alcoholic and alcoho...
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 c...
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 pl...
Why carry out microbiological testing on food and drink products?
Whether adhering to customer requirements, demonstrating compliance to specifications, ensuring due diligence, conducting positive release testing or trouble...
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...
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 busi...
How to ensure robust challenge testing in process validations
Key considerations for conducting process validations, including challenge testing. Plus, some specific examples of how we help ensure that worst case is val...
Decontamination of herbs and spices – process validation and challenge testing for both established and emerging technologies
Herbs and spices can harbour pathogens but their quality can be negatively impacted by established decontamination processes.
Fast, accurate microbial identification – why it’s important and how to get it
Identifying the microorganism present in a sample can help to understand the source and cause of the contamination. All so you can address the issue and prev...
Validation trial for Blakbear Ltd’s freshness indicator
Blakbear’s mission is to expedite the transition away from fixed use-by dates, by bringing quality assurance to every package.
Pathogen risks to be aware of – lessons from recent recalls and outbreaks
An overview of the foodborne pathogens of concern in the food processing environment and the food chain, drawing on recent outbreak and recall information.
5 reasons to optimise the pasteurisation of your beer and low pH beverages
Greg Rachon, Brewing Microbiology Section Lead, explains the benefits to beverage manufacturers of optimising their pasteurisation processes.
Process validations for non-thermal and new technologies – have you validated the worst case?
We have explored factors outside those commonly considered in process validations, and found significant and substantial effects on the log reductions achiev...
Accelerated shelf-life testing of food and beverage products
Here we outline the services we offer in this area, signpost other useful tools, and unpack some of the key considerations and limitations for conducting acc...
Predictive modelling to determine shelf-life – what can it tell us?
Predictive modelling is a tool used to assess the survival and/or growth of a microorganism under a range of temperatures, pH and water activities.
‘Use by’, ‘best before’, ‘display until’ – what’s the difference and why does it matter?
We’re all aware of the various date marks that appear on food labels, such as ‘use by’, ‘best before’ and ‘display until’. But, let’s look at what they actua...
Neogen: delivering method validation services
Neogen, a global provider of food safety solutions and services, have developed a rapid, alternative method for testing the commercial sterility of UHT treat...
Want air fryer cooking instructions on pack? Here’s more detail from Greg Hooper, Instruction Services Manager on why this is such a challenge
Despite the popularity and success of air fryers, the variability of cooking performance currently presents a food safety barrier to cooking instruction vali...
Webinar: Microbiology MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 22nd November 2022
Challenge testing of canned drinks - Are yours microbiologically stable?
With product formulation, processing technologies and transport exposing canned drinks to microbiological risks, understanding if a product is microbiologica...
Pet foods and the unknown risk to human health
Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In th...
Webinar: Microbiology MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 22 March 2022
Ensure product safety through process validation and challenge testing
Food Business Operators must validate their microbial kill steps. When the process does not allow for the use of temperature sensors, or there is a lack of a...
Superchilled sustainability
Lesley Galpin, Head of Technical at Lyons Seafoods, shares her key learning around the implementation of superchilling, as a method to extend the shelf-life ...
Superchilling has positive impacts on food preservation and energy consumption
With over 10 year’s experience of helping the industry to superchill their products, we are the food and drink sector’s preferred choice to support with exte...
Webinar: Microbiology MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 September 2021.
Contamination issues: Which foods are prone to which pathogens? And why?
Which foods are prone to which pathogens? Knowing this can help you prepare to prevent issues from specific pathogenic organisms.
How is the industry demonstrating control of Listeria? Survey reveals all
Do you struggle to demonstrate control of Listeria to customers and enforcement authorities? You’re not alone. Find out how we’re helping the industry with t...
UK Salmonella outbreak - the chicken bites that bite back
You’ve likely heard of the UK’s large food poisoning issue associated with Salmonella enteritidis. It’s linked to certain retailer-sold breaded chicken produ...
Revised food safety guideline
Phil Voysey discusses the importance of a guideline on cleaning and disinfecting food factories, and the approaches taken to update one already in circulation.
Demonstrating control of Listeria within ready-to-eat foods
Approaches that demonstrate control of Listeria monocytogenes in ready-to-eat foods have different values in terms of the strength of evidence they provide.
Mushroom-related outbreaks – what caused them?
Salmonella, Listeria and Staphylococcus have all been linked to mushrooms, even as recently as this year.
What’s hot in food microbiology? Conference reveals all
As COVID-19 continues to impact the food and drink sector, our team at Campden BRI held a three-day online conference to help the industry.
What effect does novel packaging have on microflora?
Today’s food packaging landscape is driven by the desire to minimise environmental impact while maximising shelf-life and presenting products attractively to...
E. coli vs. Shiga toxin-producing E. coli - what’s the difference and what’s the problem?
confused about the terms used for different groups of Escherichia coli and their relative food safety risks?
Antimicrobial onions – which pathogens could they conceal?
It won’t surprise you that these eye-irritating bulbs contain a chemical molecule that bears antimicrobial activity.
Pathogenic E. coli in flour: A food safety hazard?
Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...
Can we assume consumers’ fridges are at a safe temperature?
Current UK Food Standards Agency guidance is that chilled foods should be stored at 5°C throughout life even though the legal maximum temperature for chill i...
Listeria - an overview
Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.
COVID-19 outbreak
We have produced a short video summarising the main points around coronavirus and COVID-19 in relation to food and drink.
Better factory hygiene: microbial population dynamics in food factories
Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...
Listeria lessons
Over the past year Listeria appears to have re-emerged as an organism of great importance, with a number of high-profile outbreaks.
Sampling for food safety – are you doing it correctly?
Discusses the importance of sampling correctly to prevent microbiological issues.
Microbiological challenge testing for process lethality - the devil is in the detail
Microbiological challenge testing is the process of deliberately inoculating a food or drink with a relevant microorganism(s)
Effective control of viruses in the food manufacturing industry
This project will provide members with data on the effect of product composition, processing and storage on the survival and inactivation of various surrogates.
Demonstrating control of Listeria in food
A challenge for food business operators when showing effective control of Listeria in ready-to-eat foods is the uncertainty of whether their evidence to cont...
New way of assessing shelf-life for chilled products
E. coli, Salmonella, Listeria – we’re all aware of the ‘buzzword’ bacteria, but we pay less attention to all the other countless species that naturally occur...
Microbiological shelf life testing – new approaches
This project aims to reconsider the methods and procedures used to define microbiological shelf life.
Inactivation of bacterial biofilms – new approaches
The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.
Practical control of Listeria during food production
This project sets out to produce an up to date one-stop-shop guideline document on controlling Listeria during food production.
Are fridge temperature assumptions correct?
New research indicates that assumptions about fridge temperatures may not be accurate. Linda Everis, principal research officer at Campden BRI explains its i...
Rapid confirmation and identification of Campylobacter in foods
Campylobacter are of great importance to the food industry as the major cause of bacterial food poisoning.
Practical control of Listeria during food production
Listeria monocytogenes is a microorganism that creates serious food safety concerns due to its ability to cause food poisoning in humans and high mortality r...
Improving food quality using advanced microbial profiling
How DNA profiling can reveal so much more about the microbiological quality of food.
Considerations for determining shelf-life
Assigning the correct shelf-life requires a great deal of thought. Obviously, if it is too long there is the potential for food spoilage or growth of food pa...
Understanding the safe shelf life of foods using advanced microbial profiling
This project will revaluate microbial specifications for a range of chilled products and analyse the effect that naturally occurring microflora has on the gr...
Microbiological shelf-life: how to set a safe shelf-life
In this whiteboard presentation, Linda Everis talks us through how to set a shelf-life and some ways of measuring microbiological shelf-life.
Hepatitis E - your common questions answered
Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).
Advanced microbial profiling (AMP)
Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)
New insights for spoilage, shelf life and contamination of meat and fish products with advanced microbial profiling
AMP is a powerful DNA technique that we use at Campden BRI to determine the unique mix of microorganisms in a sample without needing to culture them in the lab.
Developments in food microbiology
This session reviews some of the recent microbiological issues from across the food industry, including current challenges and developments ...
Rapid microbial identification
We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)
Microbial Whole Genome Sequencing
Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.
Microbial metagenomics and the food industry
Metagenomics is a technique that takes advantage of recent advances in DNA sequencing technology allowing huge numbers of different individual DNA sequences ...
Microbiology process hall
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination.
Predictive microbiological models
Predictive microbiological models are tools that can be used to assess product shelflife and safety.
Fresh produce decontamination
In recent years, the consumption of fresh fruit and vegetables has increased, largely due to advice on healthy eating and because exotic varieties of both ar...
Foodborne viruses - what they cause, how they get into food, and what we can do about it
In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.
Challenges in microbiological identification
Julie Archer, Microbiologist discusses some of the common issues and challenges in microbiological identification
Microbiological criteria for food and drink
Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)
Pasteurised chilled food shelf life
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
Safeguarding dry ingredients
Studies have shown that levels of Salmonella artificially inoculated on nuts were largely unchanged after 18 months
Foodborne viruses – the known unknowns
While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.
High pressure processing of Innocent vegetable juices
Innocent Drinks partnered with us for support in investigating how high pressure processing (HPP) could be applied to their vegetable juices to improve quali...
New Product Development: Safety first
Over recent years, there has been much development of new food and drink products which are lower in salt, sugar and fat and thus offer a healthier option to...
Microbiological aspects and considerations of a range of process technologies
The development, evaluation, commissioning and validation of new process technologies has one common goal.
Microbiology process hall
We have been most fortunate to have had the opportunity to expand our facilities to include a process hall dedicated to microbiological studies.
Microbiological safety and quality of chilled pasteurised food products
Over the past 20 years or so, the chilled foods industry has been using two target pasteurisation processes for products such as chilled soups, sauces, ready...
Practical microbiology training
This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.
Complying with Microbiological Criteria
The production of safe foods is a priority for all manufacturers. The adoption of systems such as Good Manufacturing Practices (GMP) and Hazard Ana...
Food borne virus detection
Over recent years there has been an increase in the level of food borne illness associated with food contaminated with viruses.
Detection of Shiga Toxin producing Escherchia coli (STEC)
There are hundreds of serotypes of E. coli. Many can be found in the intestines of animals.
Microbiology proficiency testing schemes factsheet
This fact sheet briefly outlines how proficiency schemes work, and why they are important.
Surrogates for process validation
In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.
Ensuring reliable microbiological analysis
The results from microbiological analysis play a critical role in the effective management of food safety and quality, and it is vital that the user of such ...
The microbiology of process validation
The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.
How proficient is your microbiology laboratory?
In the food industry, major decisions are made on the basis of analytical results. It is absolutely imperative that the results are right and interpreted cor...
Yeasts and moulds – they get everywhere!
Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.
Is your laboratory safe and fit for purpose?
Microbiological analysis needs to be closely controlled for the user of the results to have confidence in their reliability.
'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria
Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria.
Salmonella in dry foods
There is growing concern for the potential presence and survival of Salmonella in low–water–activity ('dry') products.
Chemical hazards in food*
This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.
How to determine product microbiological shelf–life
In determining the shelf-life of a particular food, the first pre-requisite is to know what particular characteristic of the food is going to be the limiting...
