S43 In-process High Moisture Foods: Staphylococcus aureus and Bacillus cereus Food Safety Concerns

Monday, July 27, 2015: 3:30 PM-5:00 PM
C123 (Oregon Convention Center)
Primary Contact: Balasubrahmanyam Kottapalli
Organizer: Loralyn Ledenbach
Convenor: Balasubrahmanyam Kottapalli
New food safety regulations for HACCP and Food Safety plans include rigorous hazard analysis processes, as well as increased transparency requirements for the scientific basis of hazard analysis decisions. During the hazard analysis of food processing steps, considerations must be given to in-process high moisture food systems that may support the growth of Staphylococcus aureus ((materials at 4.5 < pH< 9.6; aw >0.85) and/or Bacillus cereus (materials at 4.5 < pH< 9.6; aw > 0.91).  Given favorable conditions, these in-process materials may produce heat stable toxins during routine manufacturing, in the absence of proper controls.  This symposium will discuss various in-process risk scenarios and possible mitigation strategies during routine manufacturing conditions. This will also help manufacturing facilities generate scientific basis for the hazard analyses which are necessary for their food safety plans.


4:30 PM
S. aureus/B. cereus Growth in Dough/Batter Systems
Balasubrahmanyam Kottapalli, ConAgra Foods
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