Tuesday, March 1 1:15 PM - 2:00 PM
Although most bakery products undergo a putative kill step at the point of production, such as baking or cooking, there lacks published scientific proof or validation research. The FDA Food Safety Modernization Act (FSMA) requires validation of all the preventive controls including kill-step. This has created an industry wide need to scientifically validate thermal process/kill-step to ensure end product safety.The American Institute of Baking (AIB) Internationalhas successfully developed hamburger bun kill-step validation methodology in collaboration with American Bakers Association - Food Technical and Regulatory Affairs Committee, Kansas State University (KSU) and University of Nebraska-Lincoln (UNL). This is the first published study of its kind involving validating a bakery product with baking as a kill step for Salmonella spp., E. faecium and Saccharomyces cerevisiae.
This methodology is being applied across multiple baked good categories with varied fat, sugar, and moisture contents, pH, water activities (aw) etc. This methodology demonstrates compliance to the FSMA act which will require scientific evidence of a “kill step” by product category. In addition, a calculation has been developed to provide bakery manufacturers a science-based validation tool (based on Time/Temperature curve) that can be used to demonstrate the lethality of a baking process to destroy Salmonella spp. or a pathogen of concern.
Participants will take away an understanding of:
A scientific methodology to validate baking as a kill step for FSMA compliance.
How formulation and product attributes affect the determination of lethality of the baking process.
How to apply a simple tool to time/temperature data to determine lethality of a specific process and document for compliance to FSMA requirements.
Brian Strouts, AIB International