Kill Step Validation Model for Bakery Applications

Kill Step Validation Model for Bakery Applications Brian Strouts AIB International Outline: q Introduction q Kill-Step Validation Gen-1: Foundational research project: Hamburger bun kill-step Validation research Baking Process Kill-Step Calculator q Kill-Step Validation Gen-2: q Expected outcomes q Approximately 2,800 commercial bakeries and 6,000 retail bakeries operate in the , with a market value of nearly $30 billion/ year (Hussain 2014). q The baking industry comparatively has a very safe record for the production of shelf stable processed foods q Microbiological spoilage is often the major factor limiting the shelf life of Bakery products leading to huge economic losses (Smith et al. 2010) q Although not directly linked to production practices, there were 4,200 illnesses associated with Bakery products reported in the between 1998 and 2011 (CSPI 2009) Introduction Introduction q The presence of Salmonella spp.

the most popular bakery products consumed in the U.S. and in Canada. ! This is the first study of its kind involving validating a bakery product with baking as a kill step for Salmonella spp., E. faecium and Saccharomyces cerevisiae Hamburger Bun Kill-Step Validation Research Hamburger Bun Validation Research

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