AIB adds kill step calculator for soft cookies

by Eric Schroeder
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AIB International soft cookie kill step calculator
AIB International has added a soft cookie product profile to its line of baking process kill step calculators. 
 

MANHATTAN, KAS. — AIB International has added a soft cookie product profile to its line of baking process kill step calculators. It is the fifth calculator developed by AIB International with others available for muffins, whole wheat bread, crisp cookies and hamburger buns. All calculators and published research are available for free download on AIB’s web site.

The kill step calculators allow bakeries to validate food safety preventive controls and accurately evaluate Salmonella destruction in bakery products, meeting the Food and Drug Administration’s Food Safety and Modernization Act (FSMA) requirement to validate and verify thermal processes to ensure product safety.

Lakshmikantha Channaiah, AIB International
Lakshmikantha Channaiah, microbiology director at AIB International

“The food industry has long believed that all biological organisms like yeast or pathogens are killed in the oven and critical product quality attributes are achieved,” said Lakshmikantha Channaiah, microbiology director at AIB International. “Under FSMA, the F.D.A. is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publically available research to use as foundational scientific validation.”

Commercial bakers are able to use the calculators to evaluate the lethality of a thermal process (baking) to destroy Salmonella in soft cookies and demonstrate the effectiveness of the process to comply with FSMA. AIB said the interactive calculator works by using the oven time and temperature parameters to automatically determine the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report may be used as guidance and supporting documentation for FSMA’s validation and verification process.

Brian Strouts, AIB International
Brian Strouts, vice-president of baking and food technical services at AIB International

“We are really committed to the baking industry and this is a demonstrated need as part of FSMA regulations,” said Brian Strouts, vice-president of baking and food technical services at AIB International. “We are glad to be a place where the businesses can turn to for help and verification.” 

 

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