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Case Studies in Food Safety and Authenticity by Jeffrey Hoorfar

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28

Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators

J.L. Kornacki,     Kornacki Microbiology Solutions, Inc., USA

Abstract:

Manufacturers of dry foods in the United States find themselves in a difficult position. Wet cleaning and sanitization is generally necessary to establish a verifiable, effective microbicidal step that could be recognized by regulatory authorities, thereby minimizing the scope of any potential pathogen-related recall. Wet cleaning is also necessary to effect allergen removal. However, dry cleaning poses less contamination risk to the product. The following case studies illustrate this point. They also show the value of microbiological hygienic indicators and demonstrate ...

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