AIB International’s lineup of Baking Process Kill Step Calculators now include a soft cookie product profile.

Now, commercial bakeries have the ability to validate their food safety preventive controls and accurately evaluate the lethality of a thermal process (baking) to destroy Salmonella in their soft cookies. This meets the U.S. Food and Drug Administration’s (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 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.”

AIB International has also developed calculators for crisp cookies, hamburger buns, muffins and whole wheat bread.

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