The latest addition to the production profiles for AIB International’s catalog of baking process kill-step calculators now includes crisp cookies. These calculators, along with kill-step validation consulting services, are enabling bakeries to validate their food-safety preventative 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 tor pathogens are killed in the oven and critical product quality attributes are achieved,” says Lakshmikantha Channaiah, microbiology director at AIB International, Manhattan, KS. “Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publicly available research to use as foundational scientific validation.”
This is the fourth calculator developed by AIB International, with other calculators available for muffins, whole wheat bread and hamburger buns. All calculators and information can be viewed here. Commercial bakers can use these calculators to evaluate the lethality of a thermal process (baking) to destroy Salmonella in their crisp cookies and demonstrate the effectiveness of the process to comply with FSMA. The interactive calculator works by using the oven time and temperature parameters to automatically determine the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and supporting documentation for FSMA’s validation and verification process.
For more information about AIB International visit www.aibonline.org or call 800-633-5137.