Non-destructive imaging of food structure
CCFRA has established non-destructive methods for measuring food structure, using medical imaging scanners as a useful aid for product development and fault diagnosis. They are readily applicable to a wide range of products and require no special sample preparation. Images can be viewed as time-lapse animations, providing a clear visualisation of dynamic effects, and are ideal for training and demonstration purposes. X-ray computed tomography (CT) and magnetic resonance imaging (MRI) were used to take cross-sectional images of products in real-time during processing. CT imaging was carried out at CCFRA using a mobile scanner and MRI images were taken at the Herchel Smith Laboratory for Medicinal Chemistry, in Cambridge. The methods have initially been applied to baking, as part of a recently completed member subscription-funded project, and are also available for contract work. Special equipment was constructed, enabling products to be scanned during proving and baking, with simultaneous temperature measurements. Several types of bread and cake were studied, including lidded and unlidded loaves, frozen dough, high ratio cakes, sponge cake, fruit cakes and muffins. Processes observed included crust formation, convection, bubble coalescence, foam to sponge conversion, and collapse during cooling. The work is reported in CCFRA R&D Report No. 203, available from Carol Newman, Publications Officer, Tel: +44(0)1386 842048, e-mail: pubs@campden.co.uk Martin Whitworth Research programme 2005 
All current CCFRA research projects are summarised in our Research Programme 2005. Each project is described with contacts for further information, together with summaries of work undertaken for other funding agencies. The programme is organised into the following strategic areas:
The programme is available in the research section of our website www.campden.co.uk or members can request a copy from: Carol Newman The strategic areas above are currently under review at our spring/summer technical panels (Scientific and Technical Strategy 2003-5 can be accessed by members from the research section of the website). Any panel member wishing to have input to this review, but who is unable to attend a panel, is welcome do so via their panel chairman, or the CCFRA review co-ordinator Contact Leighton Jones Product shelf life and texture Texture measurements help to assess the effectiveness of different storage conditions and treatments. Changes in texture during storage can have a profound effect on consumer acceptability. Often these changes are associated with moisture migration, either between the components of a multi-component product, or to and from the surrounding atmosphere. In other cases, the changes are associated with staling. A number of instrumental methods have been developed and refined at CCFRA to measure these changes. A recent application involved fruit pies and evaluated edible moisture barriers, which can reduce pastry 'sogginess' by retarding the movement of moisture from the fruit filling. The instrumental methods provided an objective means of assessing the success of particular barriers, some of which were found to give marked improvements. This application highlighted the power of these techniques in determining precisely what the impact of changes will be on product performance. By tracking textural changes over the lifetime of a product, an informed decision can be made. Further applications include monitoring the effects of factors such as storage conditions, packaging and formulation changes. Contact Alan Hall New project Clostridium perfringens - minimising the risk of food poisoning A new project will contribute to the development of advice for manufacturers and consumers that will help to reduce the risk of Clostridium perfringens food poisoning. Data generated in the research will be used to establish the risk of C. perfringens causing food poisoning in particular situations. Clostridium perfringens is a microorganism capable of causing food poisoning by producing a toxin in the gut after consumption of contaminated foods. This type of food poisoning is commonly associated with high protein foods such as meat and poultry. Over the past six months CCFRA has been working with the Health Protection Agency on a project funded by the Food Standards Agency assessing the ability of C. perfringens strains to produce enterotoxin after exposure to defined environmental conditions. The aim is to gain a much greater understanding of the effects of heating on subsequent sporulation and toxin formation by different strains of C. perfringens and, therefore, to help assess how cooking practices might affect the formation of toxin by this organism. Contact Hannah Shaw Faster foreign body identification service
The Premium 24-hour turnaround service remains available for most types of foreign body.
Contact Mike Edwards Post-harvest services
Our multi-disciplinary expertise puts us in the unique position of being able to offer fully integrated trial designs to meet detailed client requirements through
Recent studies have included:
Chris Ivin Campden Day 8 June 2005
Lynette Lewis CCFRA Food Micro International 2005 9-10 June 2005 Professors Michael Doyle (University of Georgia) and Tom Humphrey (University of Bristol) will be plenary speakers at our two day international food microbiology conference on June 9-10. They join other distinguished speakers at an event that will provide both formal and informal opportunities to debate opinions, hypotheses and opportunities from the latest food microbiology research and new food technology developments. The full programme is now on our website at www.campden.co.uk/foodmicro.htm The presentations will be complemented with displays and practical demonstrations of the most up-to-date technology in microbiological assessments, and our collaboration with SfAM (Society for Applied Microbiology) will enable a wide range of technical posters to be presented. We are delighted that the following companies will be exhibiting, and have agreed to sponsor this event
Further sponsorship opportunities may become available: please let us know if you would like to be placed on the reserve list. Contact Daphne Llewellyn Davies New members Campden & Chorleywood is delighted to welcome the following new members who joined in January 2005:
Contact: Bertrand Emond or
Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |
Our popular service for the identification of foreign bodies reported from foods has been further improved by acceleration of our standard service. The turnaround time from the receipt of a sample to the issue of an interim fax, e-mail or telephone report has been reduced to just four working days. This faster standard service will therefore be even more helpful to clients dealing with urgent issues.
Dr. Mike Edwards, the manager of the Microscopy Section, responsible for this work, commented, "We deal with all kinds of foreign body, handling many different types of sample each day - from glass, metal and plastic to insects, bits of vegetable matter and even, very occasionally, dead rodents! We know that a key requirement for our clients in responding to complaints is speed of response"
CCFRA offers a comprehensive range of post-harvest services to ensure that client needs in this area are fulfilled. A wide range of technologies is available to maintain the quality of fresh produce during storage, distribution and retail display through to consumer usage: the correct choice will ensure the highest levels of consumer acceptability. Our substantial experience includes the development and evaluation of new post-harvest practices to optimise shelf life, together with the evaluation of crop varieties to ensure that they are able to meet the exacting requirements of the supply chain. 
Mr Geoffrey Podger CB, Executive Director of the European Food Safety Authority (EFSA), will be the speaker at our annual open day for Members. He will be speaking about the EFSA, which was set up to '...contribute to a high level of consumer health protection in the area of food safety through which consumer confidence can be restored and maintained'. As a keystone of EU risk assessment regarding food and feed safety it provides independent scientific advice and clear communication on existing and emerging risks. Members wishing to attend please