Low moisture foods are often associated with allergen recalls and there is an increased number of recalls associated with microbial contamination of ready-to-eat low moisture foods.  While many of the allergen recalls are labeling related, using verified cleaning methods to prevent cross-contamination continues to be a preoccupation for the industry.  In addition, following the publication of warning letters and recalls associated with the presence of Listeria monocytogenes in low moisture foods, many are challenged to find effective remediation methods.  During this symposium, we will discuss and provide examples of novel and not-so-novel cleaning methods that industry can use to prevent chemical and microbial cross contamination.  A number of technologies exist that provide alternative approaches; these include pathogen phages, sterilant gases, CO₂ entrained alcohol, heat (hot oil, dry, and wet heat), dry ice blasting, and others.  There is also confusion about the need to verify or validate, or both, cleaning and sanitizing methods in the FSMA-era and to reconcile what needs to be done to meet the different audit schemes.  We intend to provide examples and solutions that will generate discussions with the attendees and introduce new ideas.

Presentations