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Airborne contamination in slaughterhouses 
This research* is providing important information on the movement of aerosols in slaughterhouses and the significance of airborne routes in carcass contamination. The knowledge will enable appropriate guidance to be given on reducing any risks identified. The microbial load on carcasses was measured after they had been exposed along the slaughter line to normal factory air or to ultra-clean air provided by a unit incorporating a high efficiency particulate air (HEPA) filter. Imitation beef carcasses that were not in contact with people, surfaces or equipment were also exposed to factory or ultra-clean air as controls. The ultra clean air was used to enable the airborne route to be studied rather than as a proposed intervention. Tests in a chicken evisceration room showed conclusively that the airborne route contributes to the contamination of surfaces. However, the microbial counts on the carcasses when they entered the room were so large that the increase in microbial counts on them from the air was relatively very small. In cattle slaughterhouses, the greatest airborne contamination occurs at the hide puller. The airborne route does contribute to the contamination of the brisket but the transfer of contamination from the hide during the incision of knives is a much greater cause of contamination. The greatest airborne contamination in lamb slaughterhouses occurs at the fleece puller. The airborne route is not the greatest vector of microbial contamination; the fleece, knives, and hands of operators all contacted exposed flesh. Further CCFRA research is considering the routes and significance of airborne contamination in and from poultry defeathering rooms. *This research is two projects, both sponsored by the Food Standards Agency’s Meat Hygiene Research Programme; one completed project was led by Silsoe Research and one ongoing project is led by Bristol University. CCFRA is a subcontractor for both projects. Dean Burfoot 5-a-day - the international message The World Health Organisation’s 5-a-day for better health symposium, held in Durban in September, was attended by CCFRA’s Chris Scotter, supported financially by the Dole Packaged Foods Europe Company and representing the International Federation of Fruit Juice Producers (IFU) and the European Fruit Juice Association (AIJN). Held within the context of the 18th International Congress of Nutrition, the meeting provided an overview and forum for debate of the ways that different countries were implementing the 5-a-day programme; the health values of fruit and vegetables; and the impact of the CAP regime for fruit and vegetables on production and consumption in Europe and Africa. Chris Scotter Juices and soft drinks The CCFRA conference on Juices and Soft Drinks (2 March 2006) will address nutritional, manufacturing and product development issues. Training department Conference sponsorship: a working partnership with CCFRA Sponsoring CCFRA conferences and symposia brings mutual benefits to both your own organisation and delegates. More and more companies are taking advantage of developing a working relationship with appropriate CCFRA members via this route. For information on benefits and forthcoming opportunities please Daphne Llewellyn Davies Microbiological method validation 
CCFRA has recently been named as the first Expert Laboratory to undertake a number of microbiological method validations for MicroVal, the European Method Validation body. This is a major advance for validation, as methods that are certified through MicroVal will be considered equivalent to standard reference methods throughout Europe and will fulfil requirements for test methods given in the EU Microbiological Criteria for Foodstuffs Regulation, due to come into force in January 2006. Recognition as the first MicroVal Expert Laboratory highlights the international reputation of our Microbiology team in this important area. This expertise in the evaluation and validation of new microbiological test methods has long been recognised. We are members of several key standards committees, including the British Standards Committees for microbiological methods and the MicroVal General Committee for European method validation. In addition, Dr Roy Betts, Head of Microbiology, is currently Chairman of the AOAC Research Institute, a United States organisation with an international reputation in method evaluation. Companies requiring further information on microbiological test methods, or our evaluation and validation services should Roy Betts Chris Baylis Pesticides residues - understanding the new maximum residue levels (MRLs) legislation A CCFRA seminar to be held on 25 January 2006 will provide an overview of the new European Regulation on pesticide maximum residue levels (MRLs). Speakers from the Pesticides Safety Directorate will provide information on the regulatory framework, the existing MRL regime, and the new EU MRL Regulation, with explanations of the role of the European Food Safety Authority, temporary, emergency and default levels and import tolerances. Other speakers will describe the industry viewpoint from various sectors, including cereals and produce, and pesticide residue minimisation strategies. Training department Helping SMEs to develop and grow CCFRA continues to provide key advisory and development consultancy for small food and drink businesses in the West Midlands, with funding provided by the government’s Manufacturing Advisory Service (MAS)*. This enables small businesses to venture into new product areas, and implement innovative developments both legally and safely. The advantage of working with CCFRA is the diverse range of skills we have on site to see a project through from concept to final product, or just contribute to one aspect that the client needs specialist skills for. Small companies struggle to do everything in-house and they do not always have the resource to manage outsourcing to a number of different organisations. ‘Many MAS projects relate to chilled foods, from shelf-life determination to nutritional data for labelling purposes’ says Alan Campbell, scheme administrator at CCFRA. ‘We have done work on identification of suitable equipment; production layout, processing operations, and chilling capacity, for example. On the product development side we have worked on organic products, ice-cream and low-fat products, and our bakery team has helped with recipe development for bakery goods’. Alan Campbell *jointly funded with Advantage West Midlands. 5 days funding to a total value of £3K (incl.VAT) Building-in hygienic design 
Increased awareness of the importance of hygienic design of food factories means that more companies are now seeking the advice of the CCFRA hygiene team in their building projects. Over the last two years, the team has been consulted in approximately 60 factory building projects, mostly in the high risk chilled foods sector, ranging from small refurbishment's to substantial greenfield site new builds. Dr John Holah, Head of CCFRA’s Food Hygiene department, comments ‘We typically get involved after the first set of plans for the refurbishment/new build have been drawn up, although where appropriate we can also help in the initial concept stage. In addition to advice on legal requirements and current best industry practice, we also take into account any factors that might be required by UK and European retailers. Colleagues on the processing teams help with sourcing equipment, product and process development and plant commissioning. As the building project nears completion we can advise on the development of appropriate cleaning and disinfection programmes and other good hygienic practices (GHPs). Advice typically covers
John Holah Authenticity testing Our analytical services on authenticity cover raw material and final product testing for quality assurance, traceability and protection from fraud. Examples are given below. We are constantly developing and refining analytical techniques and associated services: please contact us for advice on individual requirements. 
Our schedule of UKAS accredited services can be consulted on our website at www.campden.co.uk/ccfra/qualityofservice.htm Services Technical Panels: on-line access to meeting dates, agendas and minutes Meeting dates, agendas and minutes of the 14 CCFRA panels are available on-line in the membership section of our website. Members will require their username and password to access these pages. If you are unsure of these details please contact: Membership department New Members Campden & Chorleywood is delighted to welcome the following new members who joined in September 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. Key CCFRA Seminars 2005 Food labelling update . 5 December Validation for aseptic products. 1 December Contact training Tel: +44(0)1386 842104 e-mail: training@campden.co.uk |