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much greater at reduced aw than in highmoisture foods, Salmonella can persist for extended periods of time in dry environments, prevention of recontamination requires stringent adherence to gmps, and the presence of water in the environment can lead to growth niches that can be a source of contamination. to address the need for industry-wide guidance, the gma Salmonella control task Force has developed guidance through a review and synthesis of industry programs and information from the literature. this paper described the Salmonella problem, the need for and the scope of the guidance and common industry practices to minimize the potential for Salmonella to enter the facility, including through stringent adherence to gmps and control of raw materials/incoming ingredients. the two papers to follow outline additional practices that industry should follow to prevent product contamination. ACKnoWLEdGMEnTS the authors wish to acknowledge the assistance from other members of the gma Salmonella control task Force in developing the guidance. beside the authors, the task Force consists of Joan pinkas (mccormick & company), Karl olson (abbott nutrition), Kurt deibel (pepsico), dick Smittle (Silliker, inc.), russ Flowers (Silliker, inc.), Sterling thompson (the hershey company), richard podolak (gma), elena enache (gma), and Warren Stone (gma). the input to the guidance document by the gma microbiological Safety Committee and the Scientific and regulatory affairs council is also greatly appreciated. REFEREnCES 1. abd, S. J., K. l. mccarthy, and l. J. harris. 2008. use of the We i b u l l m o d e l t o e v a l u a t e t h e impact of storage time and temperature on thermal inactivation of Salmonella enteritidis pt 30 on oil-roasted almonds. p1–33, iaFp 2008 abstract book. iaFp annual meeting, august 3–6, columbus, oh. 2. acmSF (advisory committee on the microbiological Safety of Food). 2006. cadbury recall update 1 august 2006: conclusion from acmSF meeting 30 June. http://www.food.gov.uk/ news/newsarchive/2006/aug/cadbury. accessed october 28, 2008. 3. andrews, W. h., and t. S. hammack. 2003. Food sampling and preparation of sample homogenate, chap. 1. In uS Food and drug administration bacteriological analytical manual online. available at http://www.cfsan.fda. gov/~ebam/bam-1.html. accessed october 28, 2008. 4. andrews, W. h., and t. S. hammack. 2007. Salmonella, chap. 5. In Food and drug administration bacteriological analytical manual online. available at http://www.cfsan.fda. gov/~ebam/bam-5.html#prep. accessed october 28, 2008. 5. betts, r. 2007. “Water, water, everywhere nor any drop to drink” – the problem of Salmonella in low-moisture foods. iaFp Special interest Session on Salmonella growth, persistence and survival in low-moisture foods and their environment – strategies for control. iaFp annual meeting, July 8–11, buena Vista, Fl. 6. burnett, S. l., e. r. gehm, W. r. Weissinger, and l. r. beuchat. 2000. Survival of Salmonella in peanut butter and peanut butter spread. J. appl. microbiol. 89:472–477. 7. cac (codex alimentarius commission). 2003. recommended international code of practice general principles of Food hygiene. cac/ rcp 1–1969, revision 4 (2003). World health organization-Food and agriculture organization of the united nations, rome, italy. available at http://www.codexalimentarius.net/ web/standard_list.do?lang=en. accessed october 28, 2008. 8. cac (codex alimentarius commission). 2008. code of hygiene practice for powdered formulae for infants and young children. cac/rcp 66. World health organization-Food and agriculture organization of the united nations, rome, italy. available at http://www.codexalimentarius.net/ web/standard_list.do?lang=en. accessed January 22, 2008. 9. cdc (centers for disease control and prevention). 1993. Salmonella serotype tennessee in powdered milk products and infant formula — canada and united States, 1993. morb. mortal. Wkly. rep. 42:516–517. 10. cdc (centers for disease control and prevention). 1998. multistate outbreak of Salmonella serotype agona infections linked to toasted oats cereal – united States, aprilmay, 1998. morb. mortal. Wkly. rep. 47:462–464. 11. cdc (centers for disease control and prevention). 2004. outbreak of Salmonella serotype enteritidis infections associated with raw almonds – united States and canada, 2003–2004. morb. mortal. Wkly. rep. 53:484–487. 12. cdc (centers for disease control and prevention). 2007. multistate outbreak of Salmonella serotype tennessee infections associated with peanut butter — united States, 2006–2007. morb. mortal. Wkly. rep. 56:521–524. 13. cdc (centers for disease control and prevention). 2007. Salmonella Wandsworth outbreak investigation, June – July 2007. information updated as of July 18, 2007. available at http://198.246.98.21/Salmonella/ wandsworth.htm. accessed october 28, 2008. 14. cdc (centers for disease control and prevention). 2008. investigation of outbreak of infections caused by Salmonella agona. available at http://198.246.98.21/Salmonella/ agona/. accessed September 2, 2008. 15. cdc (centers for disease control and prevention). 2008. multistate outbreak of human Salmonella infections caused by contaminated dry dog food — united States, 2006–2007. morb. mortal. Wkly. rep. 57:521–524. 16. cdc (centers for disease control and prevention). 2008. update: recall of dry dog and cat food products associated with human Salmonella Schwarzengrund infections — united States, 2008. morb. mortal. Wkly. rep. 57:1200–1202. 17. cdc (centers for disease control and prevention). 2009. multistate outbreak of Salmonella infections associated with peanut butter and peanut butter-containing products — united States, 2008–2009. morb. mortal. Wkly. rep. 58:1–6. 18. cFr (code of Federal regulations). 2008. 21 cFr 110: current good manufacturing practice in manufacturing, packing, or holding human food. available at http://www.access.gpo.gov/nara/ cfr/waisidx_08/21cfr110_08.html. accessed January 31, 2009. 19. chen, Y., V. n. Scott, t. a. Freier, J. Kuehm, m. moorman, J. meyer, t. morille-hinds, l. post, l. a. Smoot, S. hood, J. Shebuski, and J. banks. 2009. control of Salmonella in low-moisture foods ii: hygiene practices to minimize Salmonella contamination and growth. Food prot. trends. Vol. 29 (7). 20. chen, Y., V. n. Scott, t. a. Freier, J. Kuehm, m. moorman, J. meyer, t. morille-hinds, l. post, l. a. Smoot, S. hood, J. 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http://198.246.98.21/Salmonella/agonal/ http://www.cfsan.fda.gov/~ebam/bam-5.html#Prep http://198.246.98.21/Salmonella/agonal/ http://www.cfsan.fda.gov/~ebam/bam-5.html#Prep http://www.codexalimentarius.net/web/standard_list.do?lang=en http://www.codexalimentarius.net/web/standard_list.do?lang=en http://www.access.gpo.gov/nara/cfr/waisidx_08/21cfr110_08.html http://www.access.gpo.gov/nara/cfr/waisidx_08/21cfr110_08.html http://www.codexalimentarius.net/web/standard_list.do?lang=en http://www.codexalimentarius.net/web/standard_list.do?lang=en http://www.food.gov.uk/news/newsarchive/2006/aug/cadbury http://www.food.gov.uk/news/newsarchive/2006/aug/cadbury http://www.food.gov.uk/news/newsarchive/2006/aug/cadbury http://198.246.98.21/Salmonella/wandsworth.htm http://www.cfsan.fda.gov/~ebam/bam-1.html http://198.246.98.21/Salmonella/wandsworth.htm http://www.cfsan.fda.gov/~ebam/bam-1.html

Food Protection Trends - June 2009

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