Recognition of microbiological risks associated with low water activity foods is increasing as evidenced by recent events including a large multistate recalls of hydrolyzed vegetable protein, peanut butter, spices, and dry milk, nut meats and others. Many of these dry products are often ingredients in other products and can consequently drive further recalls of those products. High water activity food producers were and are still driven by economic constraints to seek equipment designed in a hygienic manner that can accommodate moisture. This is because such high water activity products spoil quickly with attendant loss of desirability and market share. These incentives have historically not existed with low water activity foods because microbiological spoilage does not occur. Consequently, equipment used to manufacture such foods is often not designed in a manner to accommodate water used in wet cleaning and sanitization. In fact, wet cleaning has been shown to increase the risk of pathogen contamination of low water activity foods. However, low water activity food processors are under increased pressure to perform more frequent wet cleaning and sanitization due to considerations related to allergen changeovers and regulatory pressures. Hence the need exits for technologies that can be applied to effectively clean and sanitize low water activity food processing environments and equipment.

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