With several high-profile recalls of dry foods and ingredients for Salmonella contamination occurring within the last month, the increased visibility of this food safety issue may leave some food processors wondering how to prevent similar incidents from occurring in their operations. Though outbreaks of the bacteria are more common in foods with high amounts of moisture like eggs, juice, and meat, dry foods and ingredients, including powders, can be affected by Salmonella. To provide manufacturers of dry food products with some insights on how to prevent contamination, the dry processing-focused magazine spoke with Steve Blackowiak, Director of R&D and Food Safety at Bühler Aeroglide to find out what role equipment design and air flow play in controlling the spread of the bacteria.