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AIB Kill Step Calculator

Started by , Feb 04 2016 11:28 PM
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Last month AIB released several baking process kill step calculators.

 

Bakeries have long assumed that the baking process will kill Salmonella, but there has never been any scientific data to back up that assumption.

 

FSMA requires that thermal processes be validated and verified.

 

These free calculators can be downloaded from AIB.

 

Calculators are available for hamburger buns, basic round top cake muffins, and 100% whole wheat multi-grain bread, with cookies (and as I understand it, other baked goods) coming soon.

 

Tutorial is at the link above.

 

Marshall

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Can anyone share the FDA reference that pathogen microbes kill at above 100 degree celcius? AIB Kill Step Calculator Is it true that the final step to control a significant hazard shall be a CCP? Kill step for powdered products Kill step measurement for bakery items
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Last month AIB released several baking process kill step calculators.

 

Bakeries have long assumed that the baking process will kill Salmonella, but there has never been any scientific data to back up that assumption.

 

FSMA requires that thermal processes be validated and verified.

 

These free calculators can be downloaded from AIB.

 

Calculators are available for hamburger buns, basic round top cake muffins, and 100% whole wheat multi-grain bread, with cookies (and as I understand it, other baked goods) coming soon.

 

Tutorial is at the link above.

 

Marshall

 

hi Marshall,

 

Thks for the info. Pity about the phone number.

 

I'm curious about the minimum core temperature of 77degC. Never heard that one before. New micro.species in baked products ?

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