Presentations:
- 2017 IAFP Annual Meeting Workshop Proposal - Clavero.pdf (20.2KB) - Agenda
Drying is the most widely employed process operation that extends the shelf life of a product for long periods of time. Dried materials/dry ingredients are microbiologically shelf stable due to its low moisture content/ low water activity. A number of foodborne outbreaks however, have implicated low moisture foods as a vector of salmonellosis. Root cause analyses have generally pointed towards possible recontamination after a lethal step due to faulty equipment design/facility layout, failure to identify high risk areas and practices during production, and inadequate sanitation procedures and practices. This workshop is designed to provide a better understanding of major drying technologies employed in the food industry - spray drying, freeze drying, vacuum drying, solar drying, etc. Effectiveness of microbial inactivation and influence of food matrix to deliver the target lethality will be discussed. Instructors will present equipment design challenges that can influence cleaning efficacy and contribute to the risk of microbial and allergen contamination. A key learning in this workshop will be identification of areas interior and exterior to the equipment that will require inspection and monitoring to prevent/avoid occurrence of potential microbial and chemical hazards. Knowledge in cleaning processes used in dry environments is suggested.