Food microbiology

Microbiological food spoilage and food poisoning are two of the major concerns of most food companies. Preventing food poisoning and reducing or delaying spoilage are priorities for all manufacturers and retailers. At Campden BRI, we have a wealth of knowledge on how this can be achieved. As well as routine microbiological analysis to determine levels of microorganisms in foods, we can identify what the organisms are, and whether they will affect the shelf-life of the food, as well as investigating the source of any contamination problems.

We also have expertise in the response of microorganisms to food processing regimes (e.g. washing, heating, high pressure), and can advise on how changes to ingredients, packaging and processing as part of product development might affect microbial shelf-life - identifying the hazards and risks of each situation.

For those companies with in-house microbiological testing facilities, we can offer advice on which methods to use, as well as on laboratory design, with accreditation available through CLAS, the Campden Laboratory Accreditation Scheme.

Contact Us

If you would like further information about this service please email us at info@campden.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.