The calculator and kill step validation consulting services help bakeries validate food safety preventative controls and evaluate Salmonella destruction in products.
Other calculators are for muffins, whole wheat bread and hamburger buns.
It works by using the oven time and temperature parameters to determine the total process lethality (e.g., 5 log) for Salmonella - for detailed information see here.
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 the US Food Safety Modernization Act’s (FSMA’s) validation and verification process.
“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,” said Lakshmikantha Channaiah, microbiology director 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.”
Meanwhile, AIB International’s Leatherhead, UK office has relocated. It oversees operations for Europe, Middle East, and Africa (EMEA).
The UK office is led by Jeff Wilson, VP of AIB’s EAA region. The firm has offices across the globe and serves more than 120 countries.