AIB International adds cheesecake kill step calculator

by Matt Hamer
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AIB International cheesecake kill step calculator
AIB International has added a profile for cheesecakes to its catalog of Baking Process Kill Step Calculators.
 

MANHATTAN, KAS. — AIB International has added a profile for cheesecakes to its catalog of Baking Process Kill Step Calculators. These calculators, along with AIB’s kill step validation consulting services, exist to help bakeries evaluate bacterial destruction in bakery products in accordance to the Food Safety and Modernization act (FSMA).

Lakshmikantha Channaiah, Ph.D., director of microbiology at AIB International
Lakshmikantha Channaiah, director of microbiology for 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, director of microbiology, AIB International. “Under FSMA, the Food and Drug Administration is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publicly available research to use as foundational scientific validation.”

The cheesecake calculator is the ninth in a series developed by AIB International. Others include flour tortillas, yeast-raised donuts, nut muffins, cake muffins, whole wheat multigrain bread, crisp cookies, soft cookies and hamburger buns. All such calculators are available for free on AIB International’s web site.

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