Award

"Control of Pathogens in Cheeses made from Unpasteurised Milk: A Literature Review"

FOOD STANDARDS SCOTLAND (FSS)

This public procurement record has 3 releases in its history.

Summary of the contracting process

Food Standards Scotland (FSS) is seeking to engage in a contract titled “Control of Pathogens in Cheeses made from Unpasteurised Milk: A Literature Review”. This project, which falls under the health industry category, aims to collate evidence on effective controlling factors during the cheesemaking process. The procurement process has reached the award stage, with the contract signed on 21 July 2017 for a total value of £48,000. The delivery addresses are located in the UKM region, with the project aimed at reducing foodborne illness in Scotland. The procurement method employed for this tender was an open procedure.

This tender offers significant opportunities for businesses specialising in food safety, microbiological consulting, or dairy technology. Companies that possess expertise in the production of cheese from unpasteurised milk or those focused on pathogen control and predictive modelling in food processes would be particularly well-suited to compete. Engaging in such projects not only facilitates business growth but also contributes to public health standards by ensuring safer food products are available in Scotland.

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Notice Title

"Control of Pathogens in Cheeses made from Unpasteurised Milk: A Literature Review"

Notice Description

The aim of this project is to collate evidence on effective controlling factors that can be utilised during the cheesemaking process, particularly with respect to competing microflora, to support predictive modelling and validation of the food business operators processes to contribute to the delivery of FSS's strategy aimed at reducing the incidence of foodborne illness in Scotland.

Lot Information

Lot 1

Aims/Objectives The aim of this project is to collate evidence on effective controlling factors that can be utilised during the cheesemaking process, particularly with respect to competing microflora, to support predictive modelling and validation of the food business operators processes to contribute to the delivery of FSS's strategy aimed at reducing the incidence of foodborne illness in Scotland. The objective of this work is to complete a literature review encompassing these three areas: 1. Categorisation of cheese types commonly produced in the UK (e.g. using Codex criteria) and an analysis of which CCPs might be used at various stages of the production of such cheese types. This will through the completion of a systematic review of scientific literature on the control of pathogens in cheeses made from unpasteurised milk, which may be supported by industry captured data. The output of this should include a summary table detailing which CCPs may be used for different cheeses types and the evidence to support those CCPs. Technical expertise should be sought from an appropriate person with practical experience of dairy technology to verify the cheesemaking procedures used in the research studies reviewed. This analysis should also examine and compare the different methods used to measure the physicochemical properties of cheese (for example pH/titratable acidity, and Aw/salt in moisture) with recommendations for their suitability and application at different stages of the cheesemaking process. 2. An analysis of currently available predictive modelling and challenge testing methods that are applicable to cheesemakers, for example detailing which methods may be more relevant for application to a foodstuff in which competitive microflora are present. This will enable future recommendations to be made regarding the most suitable methods for individual cheesemakers. 3. An analysis of historical microbiological and physicochemical results obtained from cheesemakers undertaking sampling in their products (for example using data collected by the SCA and that found in the scientific literature). This data will be used to examine trends of microorganisms throughout the cheesemaking process and inform standardisation of trends (for example in the definition of an upward trend or spike).

Publication & Lifecycle

Open Contracting ID
ocds-r6ebe6-0000494789
Publication Source
Public Contracts Scotland
Latest Notice
https://www.publiccontractsscotland.gov.uk/search/show/search_view.aspx?ID=JUL290994
Current Stage
Award
All Stages
Tender, Award

Procurement Classification

Notice Type
PCS Notice - Website Contract Award Notice
Procurement Type
Standard
Procurement Category
Services
Procurement Method
Open
Procurement Method Details
Open procedure
Tender Suitability
Not specified
Awardee Scale
SME

Common Procurement Vocabulary (CPV)

CPV Divisions

73 - Research and development services and related consultancy services


CPV Codes

73110000 - Research services

Notice Value(s)

Tender Value
Not specified
Lots Value
Not specified
Awards Value
Not specified
Contracts Value
£48,000 Under £100K

Notice Dates

Publication Date
31 Jul 20178 years ago
Submission Deadline
6 Jun 2017Expired
Future Notice Date
Not specified
Award Date
17 Jul 20178 years ago
Contract Period
Not specified - Not specified
Recurrence
Not specified

Notice Status

Tender Status
Complete
Lots Status
Complete
Awards Status
Not Specified
Contracts Status
Active

Contracting Authority (Buyer)

Main Buyer
FOOD STANDARDS SCOTLAND (FSS)
Contact Name
Not specified
Contact Email
tommy.mcphelim@gov.scot
Contact Phone
+44 1412420133

Buyer Location

Locality
ABERDEEN
Postcode
AB11 5RL
Post Town
Aberdeen
Country
Scotland

Major Region (ITL 1)
TLM Scotland
Basic Region (ITL 2)
TLM5 North Eastern Scotland
Small Region (ITL 3)
TLM50 Aberdeen City and Aberdeenshire
Delivery Location
TLM50 Aberdeen City and Aberdeenshire

Local Authority
Aberdeen City
Electoral Ward
Torry/Ferryhill
Westminster Constituency
Aberdeen South

Supplier Information

Number of Suppliers
1
Supplier Name

CATHERINE DONNELLY MICROBIOLOGICAL CONSULTANT

Further Information

Notice Documents

Open Contracting Data Standard (OCDS)

View full OCDS Record for this contracting process

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The Open Contracting Data Standard (OCDS) is a framework designed to increase transparency and access to public procurement data in the public sector. It is widely used by governments and organisations worldwide to report on procurement processes and contracts.

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