Validation of Commercial Baking as an Effective Step to Control/Inactivate Salmonella in Baked Products
Major findings, analysis and conclusions
Description of the baking industry and baking emphasis in the United States.
Purpose and structure of importance
Description of the problem being addressed and its importance to the practice of applied food safety
Process of Consultation
Outline how the client (ABA) will be engaged and carefully define the problem
Identification of key stakeholders
Overview and feedback of findings and results
Recommended actions and dissemination of these recommendations
Plans for implementation and measurement
Major findings. The U.S. had approximately 167,600 baker positions available in 2012 and around 6% of these were self-employed (Bakery business, 2016). Although industry analysts project sustained growth in the U.S. baking industry, this growth will not be on par with other industries (Bakery business, 2016). Currently, the U.S. baking industry is a nearly $310 billion industry that has enjoyed a remarkably safe record for the production of shelf stable processed foods over the years (Channaih, 2015). Despite this impressive safety record, pathogens such as Salmonella spp. are still capable of being introduced into bakery products through a wide array of constituent ingredients, including milk products, eggs, flour, milk chocolate, coconut, peanut butter, fruit, spices and yeast flavorings (Channaih, 2015). Mitigating the Salmonella threat is a fundamental responsibility of all food manufacturers and effective strategies are required in order to prevent associated illnesses and deaths (Channaih, 2015). Moreover, a number of U.S. regulatory agencies have implemented zero tolerance guidelines for Salmonella for all ready-to-eat food products (Channaih, 2015).
Since the Salmonella pathogens can survive and even thrive in low-water activity foods and processing environments, identifying and implementing Salmonella control processes represent an important responsibility for food manufacturers today (Channaih, 2015). In addition, the introduction of Salmonella spp. into bakery products holds the potential for causing a threat to public health if products are not properly baked (Channaih, 2015). There are some proven methods for controlling the threat of Salmonella, though, including most especially kill-step validation procedures that have demonstrated efficacy in destroying the bacteria. Although the kill-step validation procedures recommended by the FDA are time-consuming, the procedures are fairly straightforward and can be accomplished by experienced microbiologists and statisticians who have access to containment and laboratory facilities as well as commonly used data analysis applications such as Excel. Moreover, the FDA also publishes good-specific kill-step validation guidelines for different types of common baked goods. Definitions of the key terms used in this study are provided below.
Validation: According to the Codex Alimentarius Commission (Codex), validation is defined as "obtaining evidence that a control measure or combination of control measures, if properly implemented, it is capable of controlling the hazard to a specified outcome. In other words, validation attempts to answer the questions: Are process parameters the right ones? Will they work? Validation is clearly distinct but often confused with verification which is also a major requirement of the Food Safety Modernization Act of 2011" (cited in Microbiological safety validation of food processes, 2013, p. 2).
Verification: The Codex defines this term as "the application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine whether a control measure is or has been operating as intended" (cited in Microbiological safety validation of food processes, 2013, p. 2).
Monitoring: The Codex defines this term as "the act of conducting a planned sequence of observations and/or measurements of control parameters to assess whether a control measure is under control" (cited in Microbiological safety validation of food processes, 2013, p. 2).
Analysis. The analysis of the U.S. baking industry that follows below included the number of commercial bakeries, their economic impact including both wages and taxes paid at the state level as well as national totals. In addition, current working conditions, wage levels and industry forecasts are also included in the analysis. Beyond the foregoing issues, this study also analyzed the paths by which Salmonella can be introduced into commercial bakery products in order to identify opportunities for improvement in storage, production and cooking methods. Finally, an analysis of the recommended steps to be used in kill-step validation for commercial bakeries is followed by a summary of these issues in the study's conclusion which are discussed below.
Conclusions. The research was consistent in underscoring the major impact of the baking industry on local, state...
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