Managing pesticides

Guidance from CCFRA will help food producers, processors, manufacturers and retailers understand and respond to the legislative and voluntary controls of pesticides in the food chain. Developed with industry, the guideline Managing pesticides in the food chain describes pesticide risk management systems and explains how to implement them in practice.

A series of factsheets has also been published, to help companies understand pesticide approval and the setting of maximum residue limits. These emphasise that pesticides can be used safely and without harm to operators, consumers or the environment, when used in an approved manner. The factsheets will be followed by a Key Topic book on crop protection, written specifically for food companies and explaining the different approaches that can be taken to adapt to the demands to minimise residues.

Meanwhile, field trials with fruit and salad crops are exploring the decline in pesticide residues after application. These demonstrate that when good practice is followed, pesticide residues decline well below regulatory limits and that further, small reductions are possible by extending the interval between application and harvest. This work has helped us improve the extensive support package we offer to members on pesticides, including advice on best practice and regulation, e-mail alerts, field trials and analytical services.

Food microscopy:a closer look

Dr. Mike Edwards describes just some of the applications of our new analytical microscopy equipment

Nowadays microscopy enables not just visual examination but also detailed chemical analysis of foods and related materials. Our state-of-the-art scanning electron microscope (SEM) and associated X-ray analysis system is underpinning research, troubleshooting and routine analysis.

New scanning electron microscope (SEM) at CCFRA

Foreign bodies

Rapid identification of foreign bodies found in foods is often essential for quick resolution of the problem and preventing recurrences. The SEM enables detailed visual examination of samples and, linked to the X-ray analyser, definitive identification of materials such as glass, metal and stone.

“For glass fragments, for example, we have a reference collection and database of X-ray analysis profiles of around 700 different types of glass. The profile of any glass sample we are sent can be compared with this or with other samples, for a definitive identification. The system even allows ‘predictive analysis’ so that for metals, for example, we can see what the profile of a particular metal might look like when faced with an unknown sample” explains Mike.

Food structure and function

The structure of foods and ingredients plays a major role in determining their functional and sensory properties. Texture is markedly affected by the raw materials used and the way in which they are processed and stored. Understanding the structure, and what factors influence it, enables better management of quality and can stimulate product innovation.

“A big plus point with the new system is that it allows us to examine fresh and wet food samples directly, expanding the range of materials that can be analysed without freezing or freeze-drying, which can introduce artefacts” explains Mike.

“We can also carry out dynamic experiments to study the effect of moisture on food samples. For example, we can study the dispersion of materials such as gums, milk powders and polyphosphates in products such as soups, ready meals, condiments, sauces and desserts. We can look at rehydration of dehydrated fruit and vegetable powders, and crystallisation of materials such as polyols and sugars. This enables us to answer questions like ‘why is this batch of product unsatisfactory when the last batch was fine?’ or ‘how can we design other, similar products?’”

“We can also map the distribution of some elements in food, to practical benefit. The distribution of calcium and potassium can be used to determine the effectiveness of mixing in chocolate, whilst that of calcium, phosphorus, sodium and chlorine along the curd junctions in cheese can help us understand the fineness or coarseness of the structure.”

Packaging and contact surfaces

“Packaging failures - whether structural or chemical - can seriously compromise product safety. Using the system we can investigate internal or external corrosion of metal cans, delamination in plastic packaging, and failure of heat seals in plastic packaging.

We can also assess the micro-topography of packaging and other food contact services. This can help us determine, for example, whether a particular finish is good enough for incorporation into a cleaning-in-place (CIP) system or be too uneven for effective removal of surface deposits or biofilms.”

Pathogenic E.coli network

An EU-funded project will help microbiologists and associated specialists develop and share a better understanding of pathogenic Escherichia coli and its control. Although most E. coli strains are harmless, some pathogenic strains cause illness in man and animals. Despite considerable research there are still areas where a fundamental understanding of the organisms is lacking. Also, through a lack of harmonisation, potential gains from research are not being maximised. PEN - the Pathogenic E. coli Network - involves 35 research groups, from 18 countries from Europe, Australasia and the Americas.

Around 60 network members and other experts recently met at CCFRA at a conference jointly organised with Teagasc (Ireland). It focused on the latest in methods for detection and molecular characterisation of pathogenic E. coli -providing a forum for exchange of information and experience between scientists, regulators, food testing laboratories, veterinary personnel and others. The keynote speakers included Dr Peter Feng (US Food and Drug Administration) and Dr Efrain Ribot (US Center for Disease Control). For further information on the network and its activities visit www.pen-europe.eu

Continuing professional development

We are delighted to announce that CCFRA is now an approved provider of courses for the Institute of Food Science & Technology (IFST) continuing professional development (CPD) schemes. As one of the leading professional qualifying bodies for food science and technology in Europe, the IFST is responsible for maintaining advanced standards of qualifications and professional practice amongst food scientists and technologists.

All members of IFST are required to recognise their responsibility to maintain representative of your company and enhance professional competence by continuing to update and improve their knowledge and proficiency.IFST supports members’ CPD needs through its publications, events and accreditation schemes. For example, working with the FDF it has jointly published a CPD guidance document to help food safety professionals maintain and enhance their individual professional competence. For further information about joining the IFST or its CPD accreditation activities see www.ifst.org.

Voting deadline - 26 October

The deadline for voting to select which projects get funded from member subscriptions is Friday 26 October. If you are a voting representative of your company please help us to ensure that our research is as relevant to your needs a possible by submitting your votes to select the projects you would like us to pursue.

Calculating meat content in products

Updated guidance will help meat product manufacturers understand the complexities of meat content calculations and produce accurate legal meat content declarations for products. Declarations of meat content are required by law on all meat-containing products. While the basic method for meat content calculation is well referenced, modifications have arisen over the years to allow for added complexities – such as the presence of non-meat protein, the significance of connective tissue, the determination of added water, and the migration of fat between filling and pastry in products such as pies. There have also been changes to the legal definition of meat and what can be included in the calculation of meat content.

In an extensively revised and updated edition of Meat and meat products: the calculation of meat content, added water and connective tissue from analytical data (Guideline No. 22) the effect of these complications are clearly explained, and illustrated with realistic worked examples. Supplementary sections provide useful comments on nitrogen factors, sampling of products prior to analysis, the calculation of uncertainty factors, and an outline of the main methods used in the analysis of meat content.

Characterising product rheology

A new review from CCFRA provides food processors with an insight into the rheology of food systems. The complexity of food systems means that there are no reliable methods for predicting the rheological performance of a food based on its individual components. Many standard tests are available, but these only partially measure the fundamental rheological properties of the test material. Such tests have limited value unless they can characterise the intrinsic rheological properties of the ingredient or raw material.

Rheological and other techniques and methods used in the characterisation of food systems (Review No. 57) covers techniques and methods that have traditionally been used to characterise the physical properties of raw materials and food systems. It also examines alternative techniques with potential applications to food systems to provide more detailed information about material properties and their likely interactions. The basics of viscosity measurements are covered in some detail, as such measurements are widely used in the food industry. Basic definitions of some of the commonly used terms in rheological testing are also included.

Welcome to New members

CCFRA is delighted to welcome the following new members who joined in August 2007:

• Decimo AB - a Swedish manufacturer of chilled ready meals
• Environment, Health & Safety - Dubai Ports, Customs and Free Zone Corporation - a regulatory authority
• Genorel Ltd - a soft drinks business
• Lighthorne Herbs Ltd - a supplier of fresh cut herbs
• Mash Direct Ltd - a Northern Irish vegetable processor
• NamNik Co - an Iranian manufacturer of cakes, cookies and biscuits
• Orchard Valley Foods Ltd - a supplier of specialist food and dairy ingredients
• Pasta King (UK) Ltd - a manufacturer of pasta sauces
• ROJ Catering Ltd T/A EFES - a manufacturer of ethnic sauces
• Ugo Foods Group Ltd - a manufacturer of fresh pasta and noodles
• XL Insurance Company Ltd - an insurance firm

Please notify the Membership Department of any name or address changes with respect to our mailing list.