World Grain - November 2017 - 54

FEATURE: MILLERS AWAIT ADVANCEMENTS IN CONTROLLING PATHOGENS

Further, any current or potential treatment method does not eliminate the
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The goal is to reduce their presence to
levels that are deemed safe by government regulation or accepted manufacWXULQJSUDFWLFHV
Finally, as more aspects of FSMA go
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on prevention of, rather than reaction
to, food-borne illness outbreaks, which
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should be noted that most food manuIDFWXUHUVLQFOXGLQJWKHÀRXUPLOOLQJLQdustry, already have safety and hygiene
measures in place as part of good manufacturing practices to meet government
regulations, but FSMA will require validation that methods used for microbial
reduction actually achieve the results
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Process Kill Step Calculators that allow
commercial bakers "to evaluate the lethality of a thermal process (baking) to destroy
Salmonella in their products and demonVWUDWH WKH H൵HFWLYHQHVV RI WKH SURFHVV WR
comply with FSMA's preventative conWUROVUXOH´7KHFDOFXODWRUVZRUNE\XVLQJ
time and product temperature parameters
to automatically determine total process
lethality, reported as an x-log reduction for
Salmonella, the greatest problem in lowPRLVWXUHSURGXFWVVXFKDVÀRXU
Most treatment processes for microbial reduction aren't new to the food
industry, although they may be new to
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used in other sectors of food manufacturing, especially meat, poultry, produce
or other areas that are more susceptible
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comes more into play, even industries
that typically have not had issues, such
54

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General Mills, for instance, the focus
RIWKHÀRXUUHFDOOVDLGUHFHQWO\LWLQcreased its spending on food safety to $16
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CURRENT 'READY-TO-EAT'
FLOUR ON MARKET
Flour is further complicated by the
aforementioned practice of consumers
eating raw dough products and batters
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past there was more concern of contamination coming from raw eggs in
such products, but it's also been proven
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³5HDG\WRHDW´ ÀRXU KDV EHHQ DYDLOable at a much higher price point than
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Ardent Mill's SafeGuard (introduced
by ConAgra Mills in 2011), which the
company said is made by a proprietary
process that doesn't alter gluten functionality, Honeyville's TempSure All3XUSRVH 5HDG\WR(DW ÀRXU WKDW DOVR
goes through a proprietary process,
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be noted that whatever treatment is
used, microbial content is not eliminatHGEXWLVVLJQL¿FDQWO\UHGXFHG
Also gaining some prominence has
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cookie dough in 2010 after a recall of
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as Pillsbury, Edoughble and others, that
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BÜHLER'S EBEAM TECHNOLOGY
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the grain milling industry in the United
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"There is not really anything that works
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Morantes, PhD, director of food safety at
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bread, buns and other products that need
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COMET Group, a global leader in ebeam, X-ray and other technologies,
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industrial solution provider in the food
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framework for the ebeam process, making it easy to adapt to the cleaning house
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the bacteria in the surface of contaminated
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for every 1-log, thus a 3-log reduction would reduce microbial content
to 1,000th and a 5-log to 100,000th of
WKHRULJLQDOOHYHO0RVWÀRXUEX\HUVUHquire a minimum 3-log reduction, but
a 5-log reduction may become the new
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"FSMA and consumer concerns are

November 2017 / World Grain / www.World-Grain.com
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World Grain - November 2017

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