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seminar - BFFF

Brexit Crisis or Opportunity? The last in a series of successful Brexit Seminars focusing on food, and attracting international attention, will take place at The Crowne Plaza, NEC, Birmingham on Wednesday 17th October 2018. Attended by food businesses and non-food importers, Embassies, logistics providers and consultants from the UK, Ireland, Belgium, Germany, France and Asia, […]

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Bacterial identification and typing seminar The identification of microorganisms is a fundamental part of microbiology. Today it is possible to go beyond the traditional ‘genus’ and ‘species’ naming of isolates to differentiate between ‘strains’ of the same species. We will explore different approaches to separating microorganisms from each-other to facilitate microbiological investigations into food contamination […]

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Brexit Seminars Announced by Oakland International Multi temperature supply chain specialist Oakland International will host its first of a series of dedicated Brexit Seminars at the Crowne Plaza, NEC, Birmingham on Wednesday 28th February 2018. Heading Oakland’s professional Brexit team will be Director of Oakland Invicta, Robert Hardy, a former Director of P&O Ferries and […]

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Microbiological methods: Campden BRI seminar Rapid testing techniques are becoming more widely used in food microbiology laboratories as part of the drive to produce faster and more accurate results. Conventional microbiology is also experiencing many changes with the onset of new media and confirmation kits. A Campden BRI seminar (see www.campdenbri.co.uk/rapid-conventional-micro-methods.php), to be held on […]

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STEC and food safety: Campden BRI seminar Shiga-toxin-producing Escherichia. coli (STEC) have become a key area of concern for the food industry, with incidences associated with the ‘Big 6’ serotypes now being reported. Interventions to control this situation are important. The Food Standards Agency has produced a new revised guidance document to assist with this. […]

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Safe production of dried foods Although traditionally thought of as stable from a microbiological point of view, dried foods can still be contaminated, and survival of organisms is possible, even in tough conditions. As such, their safety needs to be controlled as carefully as any ‘wet’ food or drink product. This means applying the full […]

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