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Sensory analysis for food contact materials 
Research funded by the European Commission will provide paper and board manufacturing companies with a standardised sensory method for assessing the transfer of taints or off-odours from paper and board to foodstuffs. EU and UK legislation regarding food contact materials requires that migration of constituents does not occur to such a degree that an unacceptable deterioration in sensory characteristics of the food results. Paper and board are common food packaging materials and harmonised sensory test methods are required by the paper industry for use in trade specifications. Existing standards only set the basic principles of testing. Following on from the development of reference samples, the CALIBSENSORY project has evaluated the sensory panel calibration methods using inter-laboratory trials with panels from across the EU and North America. The trials evaluated the effect of training on the performance of the sensory panels in the trial, as well as the feasibility in practice of the calibration procedures. The trials were for the evaluation of odour, off-flavour in a fatty food and off-flavour in a dry food. Results showed that the procedure improved the accuracy and discriminative ability of the panels and participants would consider adopting this approach as it improved the level of performance. These calibration procedures will help laboratories implement European Standard procedures, enabling reproducibility and repeatability of results obtained from sensory evaluation for food contact materials. Chantal Gilbert Campden Day 2005 A record number of Members came to our Open Day on 8th June. Our staff hosted over 450 visitors for our premier showcase event that demonstrates the full range of our facilities and research and service activities. Food, science, risk and communication 
Mr Podger explained that a common factor to all issues is that they are controversial, scientifically difficult and may lead to conclusions that are unpalatable to risk managers. Conclusions may also raise sincere and passionate opposition and he emphasised the critical importance of maintaining mutual respect on both sides of the argument. He touched on real versus perceived risk, the cultural differences across the EU that affected these and the debate on the inclusion versus exclusion of emotional factors in risk analysis. His final comments related to the powerful role of the media in communicating food safety, commenting that "Here, indeed, the European Union is at its most diverse!" Microbiological heat resistance Hannah Shaw (left), Sally Clarke (centre) and Leonie Watson were awarded this prize for their highly-valued service in the microbiological safety of heat processing operations. The team´s complementary skills combine to provide a comprehensive analytical and advisory service including process validation using biological indicators, heat resistance studies for specific clients, tests for safe cooking and cooling regimes, and research on the heat resistance of micro-organisms. Contacts: The Marks and Spencer Millennium Prize is awarded to a team of young CCFRA scientists, technologists, engineers and technicians that demonstrates enhanced scientific or technical development and/or extended scope and quality of service for the benefit of the food industry DNA technologies for authenticity, quality and traceability 
Heinz Travelling Scholarship, presented by Chris Lowe (left), Strategic Planning Manager for Quality of Heinz Europe. He has been responsible for identifying relevant state-of-the-art technologies and then developing methods to provide simple and relatively inexpensive applications for use by the food industry. Steve has looked at the use of new lab-on-a-chip systems and real-time DNA amplification technologies for the detection and quantification of genetically modified organisms, meat, fish and plant species in food. Some of his recent work includes wheat and basmati rice variety profiling using DNA microsatellite markers and the detection of allergy- inducing plant materials such as nuts. Most notable, however, is a simple lab-on-a-chip fish species identification system that was developed with funding from the Food Standards Agency. It is already being used by a number of UK food enforcement laboratories and has attracted considerable interest from the fish processing industry. The Molecular Biology Group now offers accredited services using a number of these assays. Steve comments: "Working with both academic institutions and state-of-the-art equipment manufacturers is key to our success in delivering novel methods to support both industry and enforcement authorities. We provide support to analysts by advising on systems and also help by giving specific training to meet their needs."
Steve Garrett The Heinz Travelling Scholarship is awarded to an employee of the CCFRA Group who demonstrates scientific and technical excellence. Preservation strategies for minimally processed foods 
Recent research into the growth of certain pathogens under different conditions will enable more reliable preservation systems to be designed for a range of food products. Many minimally processed foods are designed such that the growth of Salmonella and other pathogens is prevented by the pH, water activity or storage temperature of the food. Getting the balance right is crucial to food safety. "Accurate information on the tolerance of food pathogens to the different elements of preservation systems is vital", says Roy Betts, Head of Microbiology at CCFRA. "We actively seek new knowledge through collaboration and research to make sure we provide our Members with the best available information on the production of safe foods. For example, our recent research on the growth of Salmonella under different laboratory conditions has shown us that pre-adaption of the Salmonella at low temperature or pH did not, in fact, affect the minimum temperature or pH boundaries for Salmonella growth, although pre-adapted cells did grow faster under certain conditions. However, in these conditions, both adapted and non-adapted strains were able to grow at pH 3.4-3.5 (using HCl), which is below the traditionally accepted pH limit of 4 for Salmonella growth. We now take this new knowledge into account in the advice we give Members on their preservation strategies". Further information on services relating to the microbiological aspects of product development, shelf life and challenge testing is available from: International microbiology conference success 
Immediately following Campden Day CCFRA hosted a highly successful international conference on food microbiology, attracting over 200 delegates and exhibitors worldwide. Mike Stringer, CCFRA´s Director of Food Technology commented: "The undoubted success of the conference was the combination of the quality of the programme* with its key international speakers coupled with the superb central forum of trade displays demonstrating state-of-the-art technologies. The central location of the exhibitors meant that industrialists and academics could meet equipment suppliers throughout the two days and it was clear that this facility was much appreciated by delegates and sponsors alike." The conference updated delegates, enabling them to benchmark their own activities, and workshops provided further opportunities for informal discussions and networking. Our next major microbiology conference, Hot Topics in Food Microbiology, will be held on 24-25 November. The 2006 CCFRA international conference will be held on 8-9 June. Contacts: New members Campden & Chorleywood is delighted to welcome the following new members who joined in May 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |
Marks & Spencer Millennium Team Prize, presented by
David Gregory, Head of Food
Technology, Marks and Spencer plc.