Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control. In this video, Roy provides an overview of some of the factors that have contributed to outbreaks of Listeria monocytogenes in recent years.
In response to the current pandemic, our virologist Martin D’Agostino and his team are developing methods to help the food industry control SARS-CoV-2 and detect its presence in a working environment
This short video illustrates the key points to consider when cleaning a drain in a food and drink manufacturing environment. It explains how to select appropriate cleaning equipment, use effective cleaning techniques and disinfectants, and how to in
Bertrand Emond, Head of Membership and Training
In this video Bertrand Emond, head of membership and training, talks about the success factors in food safety culture. The key success factors include:
- Robust training needs analysis
- Clear competen
For the next few weeks, we’re providing newsfeeds that further deepen your knowledge of specific food industry areas, in bite-sized chunks, to help with your continuing professional development. We’re calling them ‘learn-ins’, and today we’re featuri
Food production workers do not have the ability to work from home like many other professions do. Keeping the workforce safe is imperative. Aside from protecting their personal safety it will ensure that the production that stocks our supermarkets an
Campden BRI has begun an industry survey to gain an insight into how much control the food industry has over Listeria.
Listeria monocytogenes (listeria) is a bacterium that causes an illness called listeriosis, and the new survey forms part of a new
Superchilling occurs when food is stored between 0°C and -12°C. At these temperatures the food product is partially frozen.
A three-year member funded research project that ran from 2016-2018 investigated how long a product can be kept at superchill
Our understanding of how microflora changes in a product during its shelf-life is incomplete - especially for spoilage organisms. We also do not fully understand the impact of naturally occurring microbes on any contaminating pathogens. Our new membe
In last month’s newsletter we gave you an overview of the main changes in BRC Global Standard for Packaging - Issue 6. In response to these changes, we’re launching a new service that will help you prepare for auditing against the new standard. As pa
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