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, Ph.D., director of microbiology at AIB International|