The group - which comprises representatives from food retailers, manufacturers and suppliers - aims to produce a guidance document that incorporates best practice from around the world on reducing microbiological risks associated with these ingredients.

The guide - likely to be completed by the end of 2011 - will cover the global supply chain, handling and preparation, packaging and storage, potential contamination and microbiological resistance and decontamination procedures, Joy Gaze, deputy head of the microbiology department at Campden BRI, told FoodManufacture.co.uk.

The group, which will meet for the first time at the end of September, will also design practical studies to assist the food industry, particularly in the area of the validation of decontamination equipment systems, she added.

To find out more or to take part, contact Joy Gaze on +44(0)1386 842064 or email j.gaze@campden.co.uk