Knowledge Management
Allergen management in the context of food allergen thresholds
Campden BRI project 122028 (January 2011 - December 2012)
Member Subscription Funded
The introduction of food allergen thresholds may bring about better protection for the allergic consumer, but what are the implications for the food industry? In the absence of thresholds, the food industry has implemented extensive allergen control measures to avoid any cross contamination. The introduction of thresholds is eagerly anticipated, but there are likely to be consequences for all areas of allergen management. In the production of an industry guideline document, this project will: use historical lessons learned for contaminants where threshold levels have been set (such as colours and gluten); use a decision tree approach to describe risk assessment for allergens within a HACCP framework; include sections on supplier quality assurance and decisions to be taken based on analytical results; provide guidance on how to deal with allergens in view of thresholds and in terms of HACCP.
Contact: Dr. Helen Brown
+44(0)1386 842016
e-mail: h.brown@campden.co.uk
Food safety risks associated with pathogens recently linked to foods
Campden BRI project 125506 (January 2012 - December 2012)
Member Subscription Funded
Certain microorganisms are associated with hospital infections and immuno-compromised patients. There is now increased concern as to whether such organisms might pose additional food safety risks for the consumer. The potential issues posed by three different organisms - Methicillin-resistant Staphylococcus aureus (MRSA), Extended-Spectrum Beta-Lactamase (ESLB) Escherichia coli, and Clostridium difficile - are somewhat different. All are linked with hospital infections, and all have also clearly entered the human food chain, but there is little information available on the resistance of these organisms to standard food processing and preservation treatments. There is a real need to establish base data on these organisms, so that food producers can be confident that their current food safety controls are adequate to eliminate any that may be present within raw materials or product.
Contact: Joy Gaze
+44(0)1386 842034
e-mail: j.gaze@campden.co.uk
Good agricultural practice and sustainable food production
Campden BRI project 125507 (January 2012 - December 2012)
Member Subscription Funded
Two recent Foresight reports have highlighted that the current system of food production is unsustainable, that existing farming systems and knowledge systems that support them are no longer fit for purpose, and a that new approach is called for. A common theme in both reports is the need for an integrated approach which encompasses the classical scarcities related to natural resources (e.g. soil, water, plant nutrients), the new scarcities related to issues such as climate change and biodiversity, and societal contributions that aggravate these scarcities, such as sustainable and equitable food consumption and production. This project will benchmark relevant UK and global private voluntary standards, guidelines and codes of practice in agriculture to compare and contrast good agricultural practice (GAP), compliance criteria and other provisions relating to the issues of sustainability.
Contact: Dr. Chris Knight
+44(0)1386 842012
e-mail: c.knight@campden.co.uk