Carcinogenesis and log kill hypothesis. Attachments. Documents
Log kill hypothesis
Experiment Log T-98816-OC108/682 - SCP Foundation
The FDA’s Food Safety Modernization Act (FSMA) requires validation and verification of thermal processes or kill-step, creating an industry-wide need to scientifically validate thermal processes to ensure product safety.
Beginning November 3, 2015, commercial bakers can use AIB’s free Baking Process Kill Step Calculator to evaluate the lethality of a thermal process (baking) to destroy Salmonella in their hamburger buns and demonstrate effectiveness of the process to comply with FSMA.
If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and supporting documentation for FSMA’s validation and verification process.
“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”, says Lakshmikantha Channaiah, Microbiology Director at AIB International.
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“Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was no publically available research to use as foundational scientific validation.”
AIB International collaborated with stakeholders Kansas State University, ABA FTRAC, and the University of Nebraska-Lincoln to design, execute, and submit for publication peer-reviewed research supporting the hypothesis that typical baking processes for hamburger buns serve as a lethal kill step.
Please note: An erratum has been published for this article
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