Food Safety of Low Moisture Foods: Risk Analysis and Intervention Options

Risk Analysis and Intervention Options for Food Safety of Low Moisture Foods.

Low moisture foods have been characterized of as being stable with an extended shelf-life. However, in recent years there has been an increase in the number of foodborne illness outbreaks and recalls. The products implicated are diverse including, nuts, seeds, flour, spices, milk powder and fruit. A recent outbreak of E. coli O121 linked to contaminated flour resulted in reported clinical cases and one of the far reaching product recalls in recent years. Although STEC have been implicated in foodborne illness outbreaks involving low moisture foods, Salmonella represents the pathogen of most concern with enteric pathogens being of increasing significance.

The increase in food safety issues linked to dry ingredients is due to several factors that include phasing out fumigation of raw materials, increase sensitivity of diagnostics and accumulation of knowledge on the survival of pathogens without water. To counter food safety issues, there have been efforts to introduce interventions that avoid using water and preserving the sensory characteristics.

In this webinar expert speaker Dr. Keith Warriner will describe and discuss microbiological food safety and relevant pathogens. You’ll get expert insights on risk analysis and intervention options for food safety of low moisture foods. Also, an overview of the most significant foodborne illness outbreaks and recalls will be provided. Additionally, it will provides useful insights on interventions to control pathogens in foods along with recent innovations in diagnostics.

Session Highlights:

• Description of dry products encountered
• Outbreaks and recalls linked to dry ingredients
• Description of pathogens encountered in low moisture foods and impact on stress resistance
• Sources of contamination
• Intervention options for low moisture foods
• Advances in diagnostics for pathogen screening in low moisture foods
• Risk analysis profile of low moisture ingredients and relevant pathogens.
• Intervention options for decontaminating low moisture foods.
• Conclusions and future trends

Who Should Attend

• QA and QC Managers
• Production Managers
• Food Scientists and Technologists
• Food Safety Personnel
• HACCP Coordinators
• Government food inspectors

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