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Food microbiology – still a very hot topic

Posted: 3 September 2013 | Campden BRI | No comments yet

Microbiology issues are never far from the consciousness of those in the food chain and new issues are always arising…

Microbiology issues are never far from the consciousness of those in the food chain and new issues are always arising. Campden BRI’s popular annual conference, to be held on 26-27 November and sponsored by bioMérieux (see www.campdenbri.co.uk/food-micro-conference.php), will look at some of the major new concerns: Clostridium species, chilled food spoilage, ‘novel’ processing, and water. Event Director Fiona Cawkell outlines what delegates can expect to hear about:

“As usual we are focusing on several issues of particular concern to the food and drink industry. The spore-forming Clostridium genus contains the pathogenic species C. botulinum and C. perfringens, which have caused issues under anaerobic conditions in foods. These bacteria are important in processes such as modified atmosphere packaging, canning and sous-vide processing. Recent findings have also suggested that food manufacture may have a role in the transmission of C. difficile.

Chilled foods are susceptible to a range of spoilage and pathogenic microorganisms. Controlling the growth and survival of these organisms is essential to this large section of the food industry.

Although traditional processes such as the use of heat are important in producing ‘safe foods’, there are a number of new technologies on the horizon, some of which will be important in food processing in the future. These include super-chilling, high pressure processing and irradiation.

Water is an essential for most food and drink products. Its safety is of importance to the whole of the food industry. Microorganisms of relevance to this commodity include Cryptosporidium, Legionalla,Giardia and Cyclospora species.”

For further information on the conference, please contact Daphne Llewellyn-Davies +44(0)1386 842040 [email protected]

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