Fish species identification using DNA chips Improved methods for fish species identification, based on DNA amplification techniques, will help the food industry comply with labelling legislation, and provide enforcement authorities with a method for combating fraud at a time when fish stocks are low and fishing areas are restricted. Standard protein-based methods, such as electrophoresis, are less reliable for speciation of processed fish products than for raw products. However, DNA-based methods, using the polymerase chain reaction (PCR), can reliably detect all but the most heavily processed samples, as the DNA strands are relatively stable. In the PCR technique, target strands of DNA are multiplied many times in an automated system in order to produce sufficient quantities of DNA for analysis. In the current research funded by the Food Standards Agency, a new chip-based capillary electrophoresis system (the Agilent 2100 Bioanalyser) was used to analyse enzyme digest fragments ('restriction patterns') produced by cleavage of a DNA product common to fish species. A number of different salmon products were analysed, and restriction patterns were compared with published data for authenticated salmon species. The Bioanalyser gave very precise and consistent data for the samples, and could clearly differentiate between species. It also reduced the time taken for analysis of the restriction fragments from several hours to 20 minutes. Further work will validate the system for identification of a wider range of salmon and other fish species. Contact: Steve Garrett Consumer research in product development 
Finding out what consumers want in a particular product and building this information into product design is a vital part of product development. It is then important to determine if the prototype product matches consumer requirements and to analyse the characteristics of the product that are relevant to its liking or disliking. The unique combination of process hall facilities, product development expertise and consumer market research capabilities at CCFRA mean that we can help clients with the whole process, as Hayley Newsholme of the Consumer and Sensory Science Department explains: 'Clients bring us product formulation ideas, which we can develop and scale up in our process hall for testing in consumer market research trials. The consumer trials can take the form of tasting sessions in central locations or may involve placing the products in the consumers' homes to eat as part of normal routine. Our current research project on understanding consumer needs in sensory properties of high-energy drinks demonstrates how we can go to the beginning of the whole process and elicit from consumers the type of product they think they would like. The product is formulated and produced on a small scale and evaluated both by consumers to determine acceptability and preference and by our in-house expert sensory analysts who describe the sensory properties of the product. Consumer and sensory data are then linked to determine the key attributes driving preference, so that product development can be optimised.' Contact: David Lyon Pesticide changes imminent - are you ready? 
We offer help and advice through guidance on pesticide legislation; an MRL Alerting Service; reports from our database holding UK. EU and Codex data; and residue testing. Withdrawl of key pesticides and changes in permitted maximum residue levels (MRLs) will have a significant effect on industries in the food supply chain, limiting available crops and making legal compliance more difficult. All producer countries selling to the EU will be challenged to continue to supply primary products using a reduced range of pesticide inputs with which to combat pest, disease and weeds in their crops. Changes in EU Regulations will establish lower MRLs for most pesticides. In some cases these will be set at the limit of detection (LOD) - an effective zero detection level. Over 320 active ingredients currently in use will be affected from July 2003, with more to follow. Contacts:Advice, regulations and data:
Chris Knight Disinfectants - time for reassessment? 
CCFRA offers a comprehensive testing facility to enable disinfectant manufacturers to verify the conformance of their products to required standards. This includes testing efficacy against bacteria and their spores, and against fungi and viruses. In addition, we offer a unique service in assessing taint potential for disinfectants that are not rinsed off surfaces. We use this knowledge, experience and testing facility in advising the food and drinks industries in the most appropriate disinfectant to use for their operations whether manufacturing, retail or food service. Many food operations are currently reviewing the disinfectants they use, as the range available may be reduced due to the burden of cost to disinfectant manufacturers in meeting the requirements of recent legislation on biocides. Contact: Karen Hall Thermometer calibration service Temperature measurement is a vital aspect in the manufacture and distribution of food. All temperature measurement equipment should be calibrated on a regular basis to ensure reliability, accuracy and traceability. CCFRA offers a UKAS (United Kingdom Accreditation Scheme) accredited thermometer calibration services covering the range -15°C to 130°C for either liquid-in-glass or electronic sensor thermometers. We also supply calibrated maximum thermometers for use in autoclaves or sterilisers. Following investment in new equipment, CCFRA have improved the precision of calibrations, and have been accredited by UKAS for temperature calibrations with an associated uncertainty of ±0.15°C. Contact: Robin Thorn Conferences and new workshops - dates for your diary Food Packaging - 17-18 September Contact: Daphne Llewellyn-Davies Eric Collins 
I am sad to report the death of Eric Collins, Company Secretary of the RA from 1980-90. Eric worked closely with the then Director Ken Dudley, to prepare our business for the new strategies for tendering and accounting for government funded work, providing us with a strong framework for future success Eric will best be remembered for his keen interest in our members and the welfare of the staff. He worked tirelessly for the membership, and was instrumental in establishing the 'Friends of Campden' - a club for retired Company Representatives -that continues to flourish today. Colin Dennis, Director-General New members Campden & Chorleywood is delighted to welcome the following new members who joined in March 2003:
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list.
Top speakers contributed to this major conference in 2002, providing snapshot of scientific opinion on this contentious issue. Organised by the Cambridge Society for the Application of Research the proceedings are available from Rothay House, Cambridge or order on-line at www.rothayhouse.co.uk Publications - order on-line at www.campden.co.uk Endocrine disrupters review A new review from CCFRA provides useful background on the endocrine disrupting chemicals of most interest to the food industry. These are chemicals that can interfere with the hormonal systems of humans and other animals - perhaps the most well known are those reported to affect fertility or gender. Those of interest to the food industry include the phytoestrogens in some brassicas and soya products, and those associated with some packaging materials. Endocrine disrupting chemicals: relevance to the food industry provides an introductory overview of endocrine disrupters and then discusses in more detail those of most concern to the food industry. It does not review in detail the nature or physiological basis of health effects, as these are covered elsewhere. It is priced at £30.00 per copy (for CCFRA members) and £45.00 (for non-members). Technical contacts: Publication sales: Waste minimisation proceedings Notes from a recent conference on the theme Waste minimisation: effective management of waste in food processing are now available from CCFRA. By discussing developments with and approaches to waste minimisation, they will help companies save money by making better use of materials, resources and energy. They contain a short summary of each presentation and/or copies of the visual aids used on the day. Following overviews of the impact of the UK food industry on the environment, the broad principles of waste minimisation and environmental legislation, the notes cover topics such as reducing water use and effluent volumes, maximising heat recovery, minimising losses through food materials and packaging, and existing schemes for recycling of organic matter. They are priced at £60.00 per copy for CCFRA members and £90.00 per copy for non-members. Technical contact: Craig Leadley, CCFRA, Tel +44(0)1386 842059 |