AIB adds baking process kill step calculator for soft cookies
AIB International has added a soft cookie product profile to their lineup of Baking Process Kill Step Calculators. This breakthrough industry tool empowers bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products, meeting FDA’s Food Safety and Modernization Act (FSMA) requirement to validate and verify 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, microbiology director, AIB International, Manhattan, KS. “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.”