Kill step calculators now include tortilla profile

by Jeff Gelski
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AIB International tortilla kill step calculator
AIB International’s catalog of baking process kill step calculators now includes a profile for flour tortillas.

MANHATTAN, KAS. – AIB International’s catalog of baking process kill step calculators now includes a profile for flour tortillas. The calculators, along with AIB International’s kill step validation consulting services, allow bakeries to validate their food safety preventive controls and evaluate Salmonella destruction in bakery.

The Food and Drug Administration’s Food Safety and Modernization Act requires validation and verification of thermal processes to ensure product safety. The interactive calculators work by using oven time and temperature parameters to automatically determine the total process lethality (e.g., 5 log) for Salmonella. AIB International also offers kill step calculators for yeast-raised donuts, nut muffins, cake muffins, whole wheat multigrain bread, crisp cookies, soft cookies and hamburger buns.

Lakshmikantha Channaiah, AIB International
Lakshmikantha Channaiah, Ph.D., director of microbiology 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, Ph.D., director of microbiology at Manhattan-based AIB International. “Under F.S.M.A., 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.” 
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