Microbiological challenge testing

This is an established technique in food microbiology. The aim is to simulate what can happen to a product during processing, distribution and subsequent handling, following inoculation with one or more relevant microorganisms. In carrying out challenge testing on a food product important information is obtained on the types of microorganisms capable of growing in it. Conclusions can then be drawn on the products' risk status in terms of foodborne disease. Challenge testing is particularly appropriate for novel food products and for those that are preservative free or with low levels of salt or sugar. Challenge testing of minimally processed foods, or those where the production process has been modified, is also recommended.

Shelf-life prediction

Shelf-life prediction techniques are similar to those used in challenge testing, except that the principal objective is to determine how long and under what conditions a product will remain acceptable to the consumer. Here the growth of microorganisms responsible for spoilage (evident, for example, by off-flavours and odours), as opposed to foodborne disease, are monitored for survival and growth in a given food product. Recommendations can then be made on product formulation, distribution and storage conditions.

Factory Hygiene Monitoring and Microbiological Sampling

Hygiene monitoring of your plant and equipment, and the microbiological sampling of food products are invaluable in detecting potential sources and routes of contamination in food production environments. Foodsafe Risk Management can advise on the latest and most appropriate Rapid Methods to monitor your plant's hygiene and sanitation status. In addition, microbiological sampling of your products serves to:

• demonstrate that the correct Critical Control Points and Critical Limits have been set in your HACCP plan
• demonstrate that your HACCP support programs, such as Good Manufacturing Practice (GMP), are functioning as intended

Microbiological Troubleshooting

Microbiological troubleshooting is called for in cases of safety and quality systems failure. This will be evident by contamination of your products or plant with microbial pathogens and/or spoilage organisms. At Foodsafe Risk Management our knowledge of common and newly emerging microorganisms, in combination with the use of the appropriate sampling and analytical techniques, facilitates rapid problem solving in any food production system.