Articles Tagged with ''low-moisture foods''

The qualitative, risk-based framework is designed to help manufacturers, foodservice operators, suppliers, and buyers evaluate microbiological hazards associated with dried fruits, vegetables, herbs, and spices, and appropriate pathogen mitigation measures.

This article discusses the limits of "dry" sanitizers in low-moisture environments in terms of performance, cost, employee safety, and the hidden risks of moisture in hard-to-clean niches.

Intended for professional sanitarians, food safety leaders, hygienic design specialists, and managers working in low-moisture food manufacturing, the event will take place October 26–27, 2026 in Beloit, Wisconsin.

In low-moisture food manufacturing, keeping your facility dry is key environmental control, yet many facilities treat water in their environment with a level of complacency that does not match its impact. What is needed is a more disciplined mindset—one that treats water with the same seriousness applied to other high-risk materials, such as glass.

IAFNS-supported researchers have developed a low-moisture cleaning solution that is not only effective and less of a hazard for workers and plants, but also has the potential to save cleaning time.

Researchers have developed and validated a rapidly vaporizing antimicrobial liquid designed for dry sanitization, which, after further optimization and regulatory approvals, could offer a potential alternative to highly flammable alcohol-based solutions.

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

When experts from human food, animal food, academia, and government sit at the same table, the common ground is often larger than expected.

In processing operations for dairy and low-moisture foods, specialized sanitation and environmental monitoring programs are paramount to securing food safety and hygienic operation of facilities. 

In response to a petition submitted by the Meat Institute (formerly NAMI), USDA-FSIS has deleted an “unnecessary and confusing” reference to Moisture Protein Ratio from the “Jerky” entry in the FSIS Food Standards and Labeling Policy Book.