AIB announces new Baking Process Kill Step Calculator for flour tortillas
AIB International’s catalog of Baking Process Kill Step Calculators now includes a profile for flour tortillas. These calculators, along with AIB’s kill step validation consulting services, are empowering bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products. The FDA’s Food Safety and Modernization Act (FSMA) requires validation and verification of thermal processes to ensure product safety.
“The food industry has long believed that all biological organisms like yeast or pathogens are killed in the oven, and critical product quality attributes are achieved,” says Lakshmikantha Channaiah, director of microbiology at AIB International. “Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publically available research to use as foundational scientific validation.”