Microbiology
Campden BRI offer microbiology analytical testing and consultancy services, including: analytical testing, safety and spoilage, molecular and microbiology methods, emerging microbiology, brewing microbiology research, industrial heat process microbiology and quality laboratory audit.
Microbiology Safety & Spoilage
Our Safety & Spoilage Team support shelf life testing- Shelf life is defined as the time after production during which a product remains acceptable for consumption. The product must remain safe and retain acceptable sensory, microbiological and chemical characteristics.
Any product that can support the growth of pathogenic microorganisms must be assigned a 'use-by' date, after which the product must not be sold, and should not be consumed. The manufacturer is responsible for setting this date - and so must be aware of all the factors that could affect microorganism growth; knowledge may be limited when developing new products.
Help is on hand at Campden BRI with advice on how product formulation (including acidity, reducing salt or sugar levels, and the use of 'natural' preservatives to replace traditional chemicals) can affect shelf-life, and how different organisms react in different ways; we can also advise on laboratory shelf-life testing and challenging testing.
Position
- Practical work on contract studies using a variety of methods
