Considerations for Validation of Thermal Processes used in the Manufacture of Low Moisture Foods

Recent outbreaks/recalls due to Salmonella in low-moisture foods, and pending FSMA Preventive Controls rules, make processing interventions an imperative to ensure product safety. Technologies including, ’legacy’ technologies previously designed to achieve quality outcomes, but not designed as ‘kill steps’ (e.g., drying or baking) now must be validated for this purpose. This symposium will also address some critical factors to address when completing a validation of thermal processing for low moisture foods.