Effects of spray drying on pathogens
Can anyone share scientific articles/studies that show the effects of spray drying on pathogens for flavors? This information is to be used as supporting evidence of process control.
Hi spicegirl,
Yr query is rather wide scope. Any pathogens of particular interest ?
Pathogens of concern are E. coli, Salmonella. Thanks.
Lethality of E. coli will be temperature dependent, be careful with Salmonella, dried ingredients can actually make it more hardy.
This query on google yields a lot of helpful research on the subject.
Pathogens of concern are E. coli, Salmonella. Thanks.
Not very familiar with spray drying but from milk text-book memory the typical temperature used there should eliminate the species you refer.
Do you know what level of time-temperature is involved in yr process ?
PS - I presume you meant E.coli O157 since generic E.coli is (typically) not a pathogen ?