Advances in microbiological methods
Rapid and reliable microbiological analysis of foods is an essential part of safety and quality assurance and underpins microbiological incident management. Not only is it the subject of intensive research - with continuous innovations in areas such as molecular microbiology and automation - but it also demands adoption of good laboratory practice. Through its Microbiology Methods project, CCFRA is able to ensure that the food and drinks industry has access to and benefits from these developments. For example, the project has just delivered a new edition of the long-established Code of Practice for Microbiology Laboratories handling Food, Drink and Associated Samples (CCFRA Guideline No. 9). Revised, updated and building on user feedback, the new edition provides extensive practical guidance on the day-to-day laboratory activities - such as instrument calibration and media preparation - that help generate accurate results safely and efficiently. It complements last year’s release of the Manual of Microbiological Methods for the Food and Drink Industry, which provides detailed methods protocols. A different strand of the project has an eye to the future - exploring the development, application and standardisation of DNA-based methods for the detection and accurate identification of both pathogens and spoilage organisms. Having shown considerable research promise for some time, this is an area that is now yielding valuable practical applications Dr. Chris Baylis Friends of CCFRA 
Friends of CCFRA is an informal ‘club’ for retired staff from our member companies who wish to maintain contact with the RA. The current subscription is £25.00pa which entitles members to a copy of our monthly newsletter (CCFRA News) and our Annual Review plus an invitation to be our guest at Campden Day. Every two years a Friends’ Open Day is held at CCFRA to update Friends on progress at the RA and hear about topical issues that we are helping industry to address. This year ‘Food choices within the older EU population’ and ‘New allergen regulations and the consumer’ were highlighted. The programme also included a talk by Louise King about her work on ‘Food nutrition analysis at CCFRA’. Louise is a recent winner of the Friends of CCFRA prize - a sum of £60 awarded by the group to the member of staff who attains best overall performance in their day-release course. The meeting began with a special presentation by Mr Michael Smedley who has been associated with CCFRA for over fifty years. He presented to Professor Colin Dennis, Director-General, a copy of ‘Smedley on Canning’. This was a practical guide written by his father in the 1960s and distributed to his nine canning factories in the UK as a best practice manual in fruit and vegetable canning. Contact Cathy Billington Ultrasonics - potential applications Ultrasonics has wide potential for use by the food industry. CCFRA is helping Coventry University to develop two specific applications selected as a result of a workshop arranged by the Defra Food Technology Unit. Following that meeting several areas of potential interest were identified and Professor Tim Mason from Coventry University was charged with progressing two of these themes:
Together with Professor Tim Mason of Coventry University we are seeking industrial partners from the food industry and equipment manufacturers to form a consortium with academics to progress this research through a Defra-LINK programme. Contact Liz Mulvey Dates for your diary 8 June 2005. Campden Day. We are delighted to announce that Mr Geoffrey Podger CB, Exectutive Director of the European Food Safety Authority, will be the speaker at this annual open day for Members. Contact Lynette Lewis +44(0)1386 842089 9-10 June 2005. Major two day International Food Microbiology Conference attracting speakers and exhibitors worldwide: reservations are now open for exhibitors and sponsors. Contact Daphne Llewellyn Davies +44(0)1386 842104 CCFRA library 
Members are welcome to use the library at CCFRA to browse current journals or to carry out literature-based research. Over 175 scientific and trade journals are out on display, and we have a good stock of back issues of key publications. Books cover a wide range of topics on food science and technologies, and the reference section provides facts about the industry and data on food and chemicals. Librarian Ann Wood is there to help Members identify the information they need and to advise on any appropriate on-line databases or websites that might be of value. Ann comments ‘Most members just want to come and browse current journals. Now that companies are cutting back on their in-house information resource they really appreciate having a wide selection of up-to-date journals to look through. Others come for specific information, and by phoning in advance we are able to gather everything together for them’. Ann continues ‘I am often asked to help with identifying information sources that can be used by Members themselves - especially those on the internet. Many people don’t realise that they can access a lot of government reports and items such as Codex documents at the click of a mouse. We simply provide the link.’ Library services are also available by telephone or email: there are no formal systems for using this enquiry service. The library is open weekdays 9-5 (9-4.30 Friday) for members to use, but we prefer notification of visits so that we can prepare information in advance and ensure the right people are available to help. Contact Ann Wood Liquid nitrogen dosing facilities - now available 
Liquid nitrogen can be used in packaged foods to improve packaging performance or to extend product shelf life. Liquid nitrogen dosing facilities* are now available at CCFRA for a wide range of packaging and offer flexibility and single touch dosing control. The liquid gas can be used to pressurise containers to add either rigidity to lightweight packaging or to prevent panelling in hot filled containers. It can also be used to reduce the oxygen content of the headspace and thereby enhance shelf-life. The equipment can be used in conjunction with the wide range of food processing facilities in our pilot plant for both confidential contract work and R&D trials. *VBS LCI-400 liquid notrogen injector, supplied by Contact Sarah Chapman New project Detection of gel additives - potential of DNA techniques A wide range of polysaccharide gel and thickening agents derived from plant and microbial sources are used in food production. Known as ‘hydrocolloids’ they are often used at low levels but have a significant effect on the characteristics of the food. DNA methods offer a very sensitive approach to detection and identification of plant and animal derived ingredients and have been used successfully on processed foods. A new project, funded by the Food Standards Agency, will investigate the use of DNA based approaches with particular emphasis on konjac, a food additive found in jelly confectionery that has been implicated in choking and deaths in infants. Steve Garrett Post graduate studentships supported by CCFRA
Dityrosine cross-linking of wheat gluten proteins and its functional importance New members Campden & Chorleywood is delighted to welcome the following new members who joined in September 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |