Tackling problem microbes

When microbiological problems strike, rapid and reliable solutions are essential. Using the latest molecular techniques we have extended our portfolio of methods for fast and definitive identification of both pathogens and spoilage organisms. For example, the identity of a presumptive Salmonella can be reliably confirmed within just four hours using DNA amplification (PCR).

Even 'unknown' organisms can be identified by sequencing their genes and comparing these with international gene sequence databases. As well as definitively identifying pathogens, this approach has helped to solve bacterial spoilage problems in food ingredients, dairy products and flavoured drinks. Once the problem organism has been identified, it is then possible to assess whether it poses a safety risk or is likely to survive a process such as a heat treatment, so that appropriate measures can be taken.

Tracing the source of contamination by strain typing can also enable effective intervention. Ribotyping and 'rep PCR' are now widely accepted as a highly effective way of 'fingerprinting' food and environmental isolates of pathogens such as Listeria monocytogenes. Where strains match, the source of contamination can be targeted with hygiene and other preventative measures.

Although established with bacteria, the same approaches are now being applied to yeasts where they look equally promising.

Pilot scale bakery - yours to use

Increasingly clients are using our modern, pilot baking facility for their own product development. It is equipped with facilities for production of the full range of baked and snack products. In addition to the traditional bakery equipment it includes, for example, our new chocolate tempering equipment and enrober, pressure vacuum mixer, and twin screw cooker/extruder. Companies find that it provides an ideal environment away from the distractions of their own business.

“Clients use it for product development, staff training, confidential contract work and sometimes a combination of these,” explains Paul Catterall of our Baking and Cereals Processing Department. “As well as making use of the equipment, many companies like to call upon the expertise and enthusiasm of our specialist technologists with wide-ranging experience. The cereal science and technology expertise of the division is complemented by expertise elsewhere in the business - such as sensory or consumer studies, market insights, shelf-life, hygiene and safety assurance, and food analysis.

Confidentiality is assured and the service we offer is highly flexible - as well as access to product testing facilities there is space to bring in hired equipment and put together small production lines for novel products.”

Hand Hygiene Club established

A new Hand Hygiene Club will assess and confirm best practice for the design, implementation, control and monitoring of hand hygiene programs within the food industry and advocate best practice through the publication of a practical guide. The club includes food manufacturers and retailers as well as companies involved in the provision of hand hygiene consumables and equipment. Work is underway on a questionnaire, to establish current hand hygiene practice within food companies. A literature review is also being compiled to bring together information on the design, implementation, control and monitoring of hand hygiene programs, not just in the food sector but also in clinical settings. The work will culminate in the production of a best practice guide. Additional members are welcome.

Panel update

The Food Service Panel Meeting originally planned for Thursday 22 May will now be held on Wednesday 21 May 2008 at Bettys & Taylors of Harrogate. A full list of Panel meeting dates can be found on the Panels pages.

Safe turkey

Proper cooking of poultry in the home is essential in assuring its safety. In preparation for its Christmas-time advice, the Food Standards Agency commissioned CCFRA to determine the optimum conditions for the fan-assisted oven cooking of unstuffed turkey, chicken, goose and duck.

The birds were cooked using appropriate standardised cooking criteria - for example, breast up, use of seasoning, the use and removal of foil, and piercing to allow fat to drain. During cooking the temperature was measured at various points within each bird - to assess cooking regimes for the time taken to achieve 72°C. Assessments were also included to determine microbiological safety and sensory quality.

The data obtained for each poultry type were then assessed to establish recommended cooking times and instructions - expressed as a time in minutes per kilo for three sizes of poultry - and are currently being reviewed by FSA.

New member-funded research for 2008

Industry is heavily involved in formulating the ideas for our member funded research (particularly through the Technical Advisory Panels) and in selecting the projects of greatest relevance, through the formal voting system.

This ensures that the Member-Subscription Funded Research Programme is highly relevant to industry's needs - and enables us to maintain and develop the skills and knowledge to solve industry's problems and anticipate future technical needs. Members have selected the following 12 new projects for 2008, across the six strategic themes:-

Raw materials and ingredients

• Sustainable water use in the food chain
• Harmonisation of food industry standards for analysis of cereal-based food materials
• Meat as an ingredient - solving technical challenges

Manufacturing and supply

• Effective packaging surface decontamination
• Bread making at elevated ambient temperatures
• Biodegradable and compostable packaging materials for foodstuffs

Product quality and innovation

• Foodborne moulds and yeasts
• The prediction of cereal-based product shelf-life
• Maximising and maintaining the antioxidant capacity of food

Food and the consumer

• The relative importance of environmental concerns and ethical practices on consumers' purchasing decisions

Food and drink safety

• Methods for assuring chemical food safety

Knowledge management

• Risk assessment and management of raw materials

Surface interactions - new equipment

The seeping of drinks through caps or seals, the wetting of powders, the spreading of cleaning fluids and the stability of emulsions and foams are all affected by the surface properties of the liquid, or liquids, involved. Measuring the interfacial tension between two liquid phases or the rheology of liquid films on a solid surface can help understand how particular liquids will behave. This can be accurately determined using a new analytical instrument recently acquired by CCFRA (Dynamic Shape Analysis 100 or DSA 100). It can also help predict how the properties might change with process or formulation modification, or how specific problems (e.g. with seepage, flow, dispersal) can be overcome.

CCFRA delegate wins award

Mr. Jonathan Moody, a Quality Assurance Manager for Greencore Prepared Meals in Wisbech and a delegate at a CCFRA HACCP workshop, tutored by Sue Emond, achieved the highest grade nationwide for his Royal Institute of Public Health Intermediate Certificate in Applied HACCP Principles to win an award sponsored by General Mills Europe.

Speaking at a national ceremony at which he was presented with his award, Mr. Moody commented on how taking the certificate has assisted him in the day-to-day challenges of his role of maintaining effective food safety and quality systems and demonstrating HACCP principles to junior colleagues and auditors.

Your venue

Our conference and events centre is available for food industry use. We frequently host visits where companies or trade associations want to hold meetings off-site. Examples include technical manager meetings, product launches and supplier days. We can accommodate as many as 100 delegates, supply full conference equipment and, where appropriate, valuable technical input or include tours of our facilities. We also arrange catering. Car parking is free.

Factory yeasts and moulds reviewed

Yeasts and moulds: occurrence and control in the food factory (CCFRA Review 58) is a new review from CCFRA, which summarises the biological nature of yeasts and moulds and their significance for food products and processing regimes. It also looks at the production of mycotoxins and other yeast and mould food safety related issues, such as allergies and gastroenteritis.

Yeasts and moulds can cause spoilage problems in a wide range of food and drink products. They limit product shelf-life and, potentially, lead to customer complaints and financial losses. Both yeasts and moulds are widespread in the external environment which is, understandably, the major source of moulds and yeasts within the food factory. Available knowledge of the growth and cross-contamination mechanisms of these organisms in the factory environment is relatively poor - mainly because factory studies have concentrated on the growth of bacterial pathogens rather than spoilage organisms. This review therefore looks at yeast and moulds, and how pathogen-related factory studies provide a potential model for developing a better appreciation of yeast and mould mediated spoilage. It is priced at £50 (CCFRA members) and £75 (non-members).

Bioinformatics - benefits for business

Bioinformatics: a review of current and future applications in the food industry (CCFRA Review 59) demystifies bioinformatics and discusses its huge potential for the food industry. Bioinformatics is a powerful discipline that uses computing power to analyse biological data. Evidence of the use of this in the agri-food sector is starting to emerge; however, its full potential has not yet been utilised. Although many bioinformatic techniques can be transferred across from other industries, especially pharmaceuticals, food by its very nature is a complex matrix which will require unique methods of analysis.Three main areas of bioinformatics are likely to create invaluable applications within the food industry - DNA analysis, protein analysis and microbial analysis. For example, food authenticity, traceability and product development will all benefit from improved bioinformatic methods for DNA and protein analysis. The improvement of sensory and shelf-life qualities of food products through breeding programmes supported by DNA based markers provides another good example. The review is priced at £50 (CCFRA members) and £75 (non-members).

Welcome to New members

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

• ELAG Flexibles and ELAG Packaging (UK) Ltd – a Swiss producer of flexible packaging materials in reels and pouches.
• Homestead Foods Ltd – a supplier of frozen vegetables
• Hygiene Solutions & Services Ltd – a hygiene process cleaning company and a supplier of cleaning chemicals
• Oat Services Ltd – a supplier of organic grains to the food and animal feed industry, including import of organic milling wheat mainly from Canada and Argentina.
• Patasco Spices T/A Pasco Spices & Herbs – a producer of ethnic cooking sauces, pastes, chutneys and pickles
• QinetiQ Nanomaterials Ltd – a nanotechnology company, developing both applications and materials solutions
• RH Amar & Co Ltd – an importer and distributor of a wide range of speciality ambient foods
• SG Baker Ltd – a Scottish supplier of specialist industrial and agricultural packaging including sacks
• Ximax Ltd T/A TwinOxide UK – a supplier of disinfectants

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