Food and drink industry research organisation Campden BRI has published a new FAQ handbook: ‘A guide to microorganisms and their control 2012’.
The Guideline G68 publication contains details of the key growth characteristics of individual microorganisms and microbial groups in a series of one-page summaries, to help those in the food industry answer regular day-to-day questions.
The Cotswolds-based organisation says each monograph contains a brief introduction about the organism, and the minimum conditions for growth and destruction, and then goes on to list its sources, foods particularly at risk, and guidelines or legislative limits for the organism in food.
There are also paragraphs on key methods of control, and on the likely spoilage defects or illnesses caused by each organism.
Designed for use by microbiologists and non-microbiologists alike, preliminary sections in the guideline tabulate microorganisms of concern by food type, and there is also a section on pasteurisation and other heat treatments.
Campden BRI is the world’s largest membership-based food research organization, supporting the food and allied industries through analysis and testing, operational support, research and innovation, and knowledge management.
Its activities include assuring the safety of food and drinks, food processing and manufacturing support, food analysis and testing, training and publishing.
