3rd January 2012  Content supplied by: Campden BRI

Campden BRI Guide to Microorganisms and their Control

Keep your microorganisms under control!How susceptible to heat is Clostridium perfringens? What are the environmental sources of Alicyclobacillus? And what are the minimum pH and aw for growth of Listeria monocytogenes? Greg Jones of Campden BRI's Microbiology Department has documented the answers to these and many similar questions in a new publication - A guide to microorganisms and their control (Campden BRI Guideline No. 68).

'Details of the key growth characteristics of individual microorganisms and microbial groups are explained in a series of one-page summaries. 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.'

Preliminary sections in the guideline tabulate microorganisms of concern by food type, and there is also a section on pasteurisation and other heat treatments. Designed for microbiologists and non-microbiologists alike, this is a handy summary to help you answer those regular day-to-day questions.


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Date Published: 3rd January 2012

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