Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry.
Dry sanitation is a pivotal practice in the food processing industry, particularly for facilities that produce low-moisture or low-water-activity foods. This article explores some of the trending technologies and approaches being developed to ensure the microbial safety of low-moisture foods in dry food processing facilities.
The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.
An ongoing study funded by the Center for Produce Safety is examining the survival of Salmonella and Listeriamonocytogenes on surfaces in dry food packaging facilities, as well as the efficacy of dry cleaning processes on pathogen reduction. The first of three phases has concluded.
