The Microbiological Safety of Low Water Activity Foods and Spices (Food Microbiology and Food Safety)

Low water activity (a~w~) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as __Salmonella__ spp. and enterohemorrhagic __E. coli__. In particular, recent foodborne outbreaks and product recalls related to __Salmonella__-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low a~w~ foods, and a historic backdrop to the paradigm shift now highlighting low a~w~ foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of __Salmonella__ to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low a~w~ food commodities of interest including spices, dried dairy-based products, low a~w~ meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low a~w~ foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low a~w~ foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments. Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency's control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments. The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals Low Water Activity (aw) And Dried Foods Such As Dried Dairy And Meat Products, Grain-based And Dried Ready-to-eat Cereal Products, Powdered Infant Formula, Peanut And Nut Pastes, As Well As Flours And Meals Have Increasingly Been Associated With Product Recalls And Foodborne Outbreaks Due To Contamination By Pathogens Such As Salmonella Spp. And Enterohemorrhagic E. Coli. In Particular, Recent Foodborne Outbreaks And Product Recalls Related To Salmonella-contaminated Spices Have Raised The Level Of Public Health Concern For Spices As Agents Of Foodborne Illnesses. Presently, Most Spices Are Grown Outside The U.s., Mainly In 8 Countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico And Vietnam. Many Of These Countries Are Under-developed And Spices Are Harvested And Stored With Little Heed To Sanitation. The Usda Has Regulatory Oversight Of Spices In The United States; However, The Agency?s Control Is Largely Limited To Enforcing Regulatory Compliance Through Sampling And Testing Only After Imported Foodstuffs Have Crossed The U.s. Border. Unfortunately, Statistical Sampling Plans Are Inefficient Tools For Ensuring Total Food Safety. As A Result, The Development And Use Of Decontamination Treatments Is Key. This Book Provides An Understanding Of The Microbial Challenges To The Safety Of Low Aw Foods, And A Historic Backdrop To The Paradigm Shift Now Highlighting Low Aw Foods As Vehicles For Foodborne Pathogens. Up-to-date Facts And Figures Of Foodborne Illness Outbreaks And Product Recalls Are Included. Special Attention Is Given To The Uncanny Ability Of Salmonella To Persist Under Dry Conditions In Food Processing Plants And Foods. A Section Is Dedicated Specifically To Processing Plant Investigations, Providing Practical Approaches To Determining Sources Of Persistent Bacterial Strains In The Industrial Food Processing Environment. Readers Are Guided Through Dry Cleaning, Wet Cleaning And Alternatives To Processing Plant Hygiene And Sanitation. Separate Chapters Are Devoted To Low Aw Food Commodities Of Interest Including Spices, Dried Dairy-based Products, Low Aw Meat Products, Dried Ready-to-eat Cereal Products, Powdered Infant Formula, Nuts And Nut Pastes, Flours And Meals, Chocolate And Confectionary, Dried Teas And Herbs, And Pet Foods. The Book Provides Regulatory Testing Guidelines And Recommendations As Well As Guidance Through Methodological And Sampling Challenges To Testing Spices And Low Aw Foods For The Presence Of Foodborne Pathogens. Chapters Also Address Decontamination Processes For Low Aw Foods, Including Heat, Steam, Irradiation, Microwave, And Alternative Energy-based Treatments. The Food Microbiology And Food Safety Series Is Published In Conjunction With The International Association For Food Protection, A Non-profit Association For Food Safety Professionals. Dedicated To The Life-long Educational Needs Of Its Members, Iafp Provides An Information Network Through Its Two Scientific Journals (food Protection Trends And Journal Of Food Protection), Its Educational Annual Meeting, International Meetings And Symposia, And Interaction Between Food Safety Professionals. -- Low water activity (a w ) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli . In particular, recent foodborne outbreaks and product recalls related to Salmonella -contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low a w foods, and a historic backdrop to the paradigm shift now highlighting low a w foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low a w food commodities of interest including spices, dried dairy-based products, low a w meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low a w foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low a w foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments. Front Matter....Pages i-vii Front Matter....Pages 1-1 The Microbiological Safety of Spices and Low-Water Activity Foods: Correcting Historic Misassumptions....Pages 3-13 Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices....Pages 15-34 Front Matter....Pages 35-35 Adaptation of Pathogenic Microorganisms to Dry Conditions....Pages 37-48 Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress....Pages 49-66 Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment....Pages 67-83 Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation....Pages 85-96 Front Matter....Pages 97-97 Spices....Pages 99-114 Dried Dairy-Based Products....Pages 115-126 Low-Water Activity Meat Products....Pages 127-164 Dried Ready-to-Eat Cereal Products....Pages 165-175 Powdered Infant Formula....Pages 177-211 Nuts and Nut Pastes....Pages 213-244 Flour and Meal....Pages 245-267 Chocolate and Confectionary....Pages 269-293 Salty Snack Foods....Pages 295-314 Pet Foods....Pages 315-327 Dried Teas and Herbs....Pages 329-344 Front Matter....Pages 345-345 Regulatory Testing Guidelines and Recommendations....Pages 347-366 Methodological and Sampling Challenges to Testing Spices and Low-Water Activity Food for the Presence of Foodborne Pathogens....Pages 367-386 Front Matter....Pages 387-387 Irradiation, Microwave, and Alternative Energy-Based Treatments for Low-Water Activity Foods....Pages 389-401 Front Matter....Pages 387-387 Heat and Steam Treatments....Pages 403-424 Front Matter....Pages 425-425 Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low- a w Foods....Pages 427-439 Back Matter....Pages 441-444 A. Introduction and Overview 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices B. Pathogen Persistence and Control in Low aw Foods and Processing Plants 3. Adaptation of Pathogenic Microorganisms to Dry Conditions 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation C. Low aw Food Commodities of Interest 7. Spices 8. Dried Dairy-Based Products 9. Low Water Activity Meat Products 10. Dried, Ready-to-Eat Cereal Products 11. Powdered Infant Formula 12. Nuts and Nut Pastes 13. Flour and Meal 14. Chocolate and Confectionary 15. Salty Snack Foods 16. Pet Foods 17. Dried Teas and Herbs D. Product Testing 18. Regulatory Testing Guidelines and Recommendations 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens E. Low aw Food Decontamination 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity 21. Heat and Steam Treatments F. Research Needs 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods.