Baking & Snack - August 2015 - 30

FOOD SAFETY

to the situation. It noted that the bacteria won't grow
when water activity is 0.92 aW or lower. "Low-moisture
products such as potato chips and nuts, for example, are
not typically susceptible to Listeria monocytogenes," the
group stated. "It can be found in soil; however, growth
of listeria in a plant environment does require wet
conditions."
Baked products are generally trouble-free from a microbial standpoint, largely because the baker's oven provides an effective kill step.

FDA's deputy commissioner speaks
Changing the nation's food safety practices is like turning
around an aircraft carrier: It takes a long time. Regulations interpreting the Food Safety Modernization Act of 2010 (FSMA)
for human foods are set to be announced in late August by
the Food and Drug Administration (FDA), but the process
started a quarter-century ago.
"FDA's food safety focus and manner of working began a
major shift in the late 1980s and 1990s as foodborne illness
caused by microbiological pathogens emerged as a public
health concern and a threat to public confidence in the food
supply," said Michael R. Taylor, FDA's deputy commissioner for
foods and veterinary medicine, speaking at the 2015 Food and
Drug Law Institute annual conference in April.
In 1995, the seafood HACCP rule established the principle
that food safety depends primarily on food companies taking
responsibility for preventing hazards in their operations, "not
on government taking enforcing actions after problems occur,"
Dr. Taylor said.
Several high-profile food contamination and foodborne
illness episodes prompted the need for change, but so did the
Bioterrorism Act, passed in the wake of 9/11. That law recognized FDA's role in protecting the US food supply from threats
foreign and domestic. Still, at the start of the 21st century, the
food safety environment and its tools of law, science, standards, inspection and enforcement were anything but constant, this top FDA administrator admitted.
"The central lesson from these experiences is now so
widely understood that it's almost a cliché," he said, "but it's
worth repeating: Food safety success requires a comprehensive systems approach that considers all possible pathways
for contamination and in which everyone in the system understands their role and does their part."
The new rules will "invest primary responsibility for preventing food safety problems in those who commercially
produce, process and market food for consumers," Mr. Taylor
explained.
"But mainly, we need to be sure we implement FSMA in a
way that meets the expectation of consumers that everyone in
the commercial supply chain is doing everything they reasonably can to make the food safe," he said.

30 Baking & Snack August 2015 / www.bakingandsnack.com

"With flour, you have a dry product with a really
low risk of microbial contamination," Dr. Miller said.
"Pathogens like E. coli and salmonella in flour are rare.
These organisms have human or animal origins. When
we find them in the finished flour, it's almost always due
to contamination from an outside source.
"The situation a few years ago with E. coli in raw
cookie dough is a rare example," he continued. "In general, wheat, corn, oats or any cereal grain as it comes
in from the field and from storage has low incidence of
microorganisms." There are areas during processing that
have higher moisture conditions and could typically allow microbial numbers to increase, Dr. Miller explained.
The biggest risks, however, are with mycotoxins produced
by the fungi that grow on grains, according to Dr. Miller.
Dr. Channaiah agreed, "For grain-based products, it's
mainly about fungi."
Grains grow in the open, subject to natural seasonal
differences. "Year-to-year variation is not so much a concern with bacteria, but it certainly is with fungi, which
are very sensitive to the environment," Dr. Channaiah
said. "In general, cool and wet conditions can foster fusarium and can lead to DON and vomitoxin present in
wheat flour. Wet and humid conditions favor aspergillus
growth and the presence of aflatoxins."

Combating microbial problems
For Dr. Miller, who has a background in milling and
previously taught milling science courses at Kansas
State University in the Department of Grain Science and
Industry, control starts at the mill. "Keeping mycotoxins
out of the food supply is not so much the baker's concern as the miller's," he said. "The mill has the responsibility to reject contaminated grain supplies; the baker
wouldn't see that risk."
Testing for the presence of these issues involves separate techniques, and their use by millers depends on the
bakery customer's specs and the application for the flour
supplied by the mill. "Obviously, baby food would have
zero tolerance," Dr. Miller noted.
The presence of bacteria is determined by plate counts
that measure the number of colony forming units (CFU)
of aerobic bacteria present in the flour. "Taking this
measurement is common practice," Dr. Miller observed,
"and these bacteria are mostly the normal 'good' bacteria
living in nature."
Mycotoxins, however, present a different scenario, he
noted. The grain is tested at its receiving point. Strict ppm
and ppb limits set by FDA determine whether or not the
grain will be accepted. "Some years present more problems than others," Dr. Miller said. "Some growing seasons
produce conditions that make it nearly impossible to find
mycotoxin-free grains."


http://www.bakingandsnack.com

Baking & Snack - August 2015

Table of Contents for the Digital Edition of Baking & Snack - August 2015

Baking & Snack - August 2015
Table of Contents
Table of Contents
Editorial - Rise of the machines
Newsfront - Reading upgrades tech center oven
Grupo Bimbo to expand in Europe
Leadership changes at Sosland Publishing
News - High praise for BEMA Connect
People/In Memoriam/In Brief
BEMA Leadership - Close the Leadership Gap
Register for BEMA’s Leadership Workshop
Food Safety - On the Verge
FDA’s deputy commissioner speaks
Specialty Bakery - Something Truly Special
A smart, sustainable bakery
Training in the Center of Excellence
Spelling out B-A-K-E-R-S core values
A case for going greenfield
iba Bakery Tour: Bridor - In Search of Par Excellence
Crème de la crème
Seeking out innovation at iba
Q&A: Bridor USA - The French Selection
In-Store Bakery, Foodservice - License to Drive
Voice of the customer
Tortillas - The Tortilla Evolution
Fiber - Got Fiber? Claim It!
Will FDA change fiber labeling rules?
Chocolate, Cocoa - The Magic Touch
Chocolate vs. confectionery
Mondelez invests in the ‘cocoa life’
Ingredient App
R&D Perspective - The Dream of Disruption
Artisan Technology - Lean On Me
Bar Technology - Raise the Bar
Flexibility provides powerful alternatives
Spraying and Coating - Easy Does It
Depositors - About Performance
Closures - Open and Shut Case
Classic closures
Sanitation Strategies - Protecting the Neighbor Next Door
Industry Insight - That Expo Frame of Mind
Industry Images: BEMA - Trend Watching
Industry Images: IFT - Healthy Innovation
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - August 2015 - Baking & Snack - August 2015
Baking & Snack - August 2015 - 2
Baking & Snack - August 2015 - Oshikiri - 1
Baking & Snack - August 2015 - Oshikiri - 2
Baking & Snack - August 2015 - 3
Baking & Snack - August 2015 - 4
Baking & Snack - August 2015 - 5
Baking & Snack - August 2015 - 6
Baking & Snack - August 2015 - 7
Baking & Snack - August 2015 - 8
Baking & Snack - August 2015 - Table of Contents
Baking & Snack - August 2015 - 10
Baking & Snack - August 2015 - Table of Contents
Baking & Snack - August 2015 - 12
Baking & Snack - August 2015 - 13
Baking & Snack - August 2015 - Editorial - Rise of the machines
Baking & Snack - August 2015 - 15
Baking & Snack - August 2015 - Leadership changes at Sosland Publishing
Baking & Snack - August 2015 - 17
Baking & Snack - August 2015 - News - High praise for BEMA Connect
Baking & Snack - August 2015 - People/In Memoriam/In Brief
Baking & Snack - August 2015 - 20
Baking & Snack - August 2015 - BEMA Leadership - Close the Leadership Gap
Baking & Snack - August 2015 - 22
Baking & Snack - August 2015 - 23
Baking & Snack - August 2015 - Register for BEMA’s Leadership Workshop
Baking & Snack - August 2015 - 25
Baking & Snack - August 2015 - 26
Baking & Snack - August 2015 - Food Safety - On the Verge
Baking & Snack - August 2015 - 28
Baking & Snack - August 2015 - 29
Baking & Snack - August 2015 - FDA’s deputy commissioner speaks
Baking & Snack - August 2015 - 31
Baking & Snack - August 2015 - 32
Baking & Snack - August 2015 - 33
Baking & Snack - August 2015 - Specialty Bakery - Something Truly Special
Baking & Snack - August 2015 - 35
Baking & Snack - August 2015 - 36
Baking & Snack - August 2015 - 37
Baking & Snack - August 2015 - 38
Baking & Snack - August 2015 - 39
Baking & Snack - August 2015 - A smart, sustainable bakery
Baking & Snack - August 2015 - 41
Baking & Snack - August 2015 - 42
Baking & Snack - August 2015 - Training in the Center of Excellence
Baking & Snack - August 2015 - 44
Baking & Snack - August 2015 - 45
Baking & Snack - August 2015 - Spelling out B-A-K-E-R-S core values
Baking & Snack - August 2015 - 47
Baking & Snack - August 2015 - 48
Baking & Snack - August 2015 - 49
Baking & Snack - August 2015 - 50
Baking & Snack - August 2015 - A case for going greenfield
Baking & Snack - August 2015 - 52
Baking & Snack - August 2015 - iba Bakery Tour: Bridor - In Search of Par Excellence
Baking & Snack - August 2015 - Crème de la crème
Baking & Snack - August 2015 - 55
Baking & Snack - August 2015 - 56
Baking & Snack - August 2015 - 57
Baking & Snack - August 2015 - 58
Baking & Snack - August 2015 - Seeking out innovation at iba
Baking & Snack - August 2015 - 60
Baking & Snack - August 2015 - 61
Baking & Snack - August 2015 - 62
Baking & Snack - August 2015 - Q&A: Bridor USA - The French Selection
Baking & Snack - August 2015 - 64
Baking & Snack - August 2015 - 65
Baking & Snack - August 2015 - 66
Baking & Snack - August 2015 - In-Store Bakery, Foodservice - License to Drive
Baking & Snack - August 2015 - 68
Baking & Snack - August 2015 - 69
Baking & Snack - August 2015 - 70
Baking & Snack - August 2015 - 71
Baking & Snack - August 2015 - Voice of the customer
Baking & Snack - August 2015 - 73
Baking & Snack - August 2015 - 74
Baking & Snack - August 2015 - 75
Baking & Snack - August 2015 - 76
Baking & Snack - August 2015 - Tortillas - The Tortilla Evolution
Baking & Snack - August 2015 - 78
Baking & Snack - August 2015 - 79
Baking & Snack - August 2015 - 80
Baking & Snack - August 2015 - 81
Baking & Snack - August 2015 - 82
Baking & Snack - August 2015 - Fiber - Got Fiber? Claim It!
Baking & Snack - August 2015 - Will FDA change fiber labeling rules?
Baking & Snack - August 2015 - 85
Baking & Snack - August 2015 - 86
Baking & Snack - August 2015 - 87
Baking & Snack - August 2015 - 88
Baking & Snack - August 2015 - 89
Baking & Snack - August 2015 - 90
Baking & Snack - August 2015 - 91
Baking & Snack - August 2015 - 92
Baking & Snack - August 2015 - Chocolate, Cocoa - The Magic Touch
Baking & Snack - August 2015 - 94
Baking & Snack - August 2015 - 95
Baking & Snack - August 2015 - Chocolate vs. confectionery
Baking & Snack - August 2015 - 97
Baking & Snack - August 2015 - Mondelez invests in the ‘cocoa life’
Baking & Snack - August 2015 - 99
Baking & Snack - August 2015 - 100
Baking & Snack - August 2015 - Ingredient App
Baking & Snack - August 2015 - 102
Baking & Snack - August 2015 - R&D Perspective - The Dream of Disruption
Baking & Snack - August 2015 - 104
Baking & Snack - August 2015 - 105
Baking & Snack - August 2015 - 106
Baking & Snack - August 2015 - Artisan Technology - Lean On Me
Baking & Snack - August 2015 - 108
Baking & Snack - August 2015 - 109
Baking & Snack - August 2015 - 110
Baking & Snack - August 2015 - 111
Baking & Snack - August 2015 - 112
Baking & Snack - August 2015 - 113
Baking & Snack - August 2015 - 114
Baking & Snack - August 2015 - 115
Baking & Snack - August 2015 - 116
Baking & Snack - August 2015 - 117
Baking & Snack - August 2015 - 118
Baking & Snack - August 2015 - Bar Technology - Raise the Bar
Baking & Snack - August 2015 - 120
Baking & Snack - August 2015 - 121
Baking & Snack - August 2015 - 122
Baking & Snack - August 2015 - Flexibility provides powerful alternatives
Baking & Snack - August 2015 - 124
Baking & Snack - August 2015 - 125
Baking & Snack - August 2015 - 126
Baking & Snack - August 2015 - Spraying and Coating - Easy Does It
Baking & Snack - August 2015 - 128
Baking & Snack - August 2015 - 129
Baking & Snack - August 2015 - 130
Baking & Snack - August 2015 - 131
Baking & Snack - August 2015 - 132
Baking & Snack - August 2015 - Depositors - About Performance
Baking & Snack - August 2015 - 134
Baking & Snack - August 2015 - 135
Baking & Snack - August 2015 - 136
Baking & Snack - August 2015 - 137
Baking & Snack - August 2015 - 138
Baking & Snack - August 2015 - Closures - Open and Shut Case
Baking & Snack - August 2015 - 140
Baking & Snack - August 2015 - Classic closures
Baking & Snack - August 2015 - 142
Baking & Snack - August 2015 - 143
Baking & Snack - August 2015 - Sanitation Strategies - Protecting the Neighbor Next Door
Baking & Snack - August 2015 - 145
Baking & Snack - August 2015 - Industry Insight - That Expo Frame of Mind
Baking & Snack - August 2015 - 147
Baking & Snack - August 2015 - 148
Baking & Snack - August 2015 - Industry Images: BEMA - Trend Watching
Baking & Snack - August 2015 - 150
Baking & Snack - August 2015 - 151
Baking & Snack - August 2015 - 152
Baking & Snack - August 2015 - Industry Images: IFT - Healthy Innovation
Baking & Snack - August 2015 - 154
Baking & Snack - August 2015 - 155
Baking & Snack - August 2015 - Events
Baking & Snack - August 2015 - Innovations
Baking & Snack - August 2015 - Ingredient News
Baking & Snack - August 2015 - 159
Baking & Snack - August 2015 - Products & Packaging
Baking & Snack - August 2015 - 161
Baking & Snack - August 2015 - 162
Baking & Snack - August 2015 - Patents
Baking & Snack - August 2015 - 164
Baking & Snack - August 2015 - New on the Shelf
Baking & Snack - August 2015 - Marketplace
Baking & Snack - August 2015 - 167
Baking & Snack - August 2015 - 168
Baking & Snack - August 2015 - 169
Baking & Snack - August 2015 - 170
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Baking & Snack - August 2015 - 172
Baking & Snack - August 2015 - 173
Baking & Snack - August 2015 - 174
Baking & Snack - August 2015 - 175
Baking & Snack - August 2015 - 176
Baking & Snack - August 2015 - Ad Index
Baking & Snack - August 2015 - New Product Spotlight
Baking & Snack - August 2015 - 179
Baking & Snack - August 2015 - 180
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