AIB unveils fourth baking process kill-step calculator
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.”