Microbiological criteria for foodstuffs seminar
Date: 10 March 2017
Location: Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Email: [email protected]
Microbiological criteria are a key part of a product specification. They are used to help define the acceptability of a batch of foodstuffs, and can be applied at key points in the ‘life’ of a foodstuff – from raw ingredient to final product. Microbiological criteria can be legal entities or can be self–imposed by food business operators help to improve quality.
A wide variety of food microbiological criteria exist, and it can be quite difficult to know what is relevant. To help, we have developed a searchable database that contains microbiological criteria from around the world which will point out the information relevant to your requirement.
This seminar will cover:
- The importance of Microbiological criteria •A description of the work carried out at Campden BRI to create the searchable database •Demonstrations of the new database and a chance to interrogate it.
- An update on the ‘Microbiological Criteria for Foods’ Guideline •Sampling for Microbiological Hazards – a new Campden BRI initiative to give guidance on sampling
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd