Tips on Managing Salmonella in Dry FoodsTips on Managing Salmonella in Dry Foods

August 17, 2018

2 Min Read
Tips on Managing Salmonella in Dry Foods
Powder & Bulk Solids spoke with Steve Blackowiak, Director of R&D and Food Safety at Bühler Aeroglide, to find out the roles that equipment design and air flow play in controlling the spread of Salmonella. Image courtesy of Pixabay

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. This July, Powder & Bulk Solids reported that the U.S. Food and Drug Administration (FDA) announced recalls for a number of food products containing whey powder possibly tainted with Salmonella, including batches of Ritz Cracker sandwiches and Ritz Bits produced by Mondelez International and Pepperidge Farm Goldfish Crackers. 

To provide manufacturers of dry food products with some insights on how to prevent Salmonella contamination, the dry processing-focused magazine spoke with Steve Blackowiak, Director of R&D and Food Safety at Bühler Aeroglide to find out the roles equipment design and air flow play in controlling the spread of the bacteria. 

“Food safety must be top of mind from beginning to end, and at every point between,” said Blackowiak. “It means battling enemies you can’t see – allergens and pathogens – and knowing where they can hide on equipment.”

Learn more about the relationship between equipment and Salmonella by reading Powder & Bulk Solids’ new free whitepaper, “Managing Salmonella in Dry Food.” Beyond the expert insights provided by Bühler Aeroglide, the document also includes a list of seven steps food processing operations should take to control Salmonella in low-moisture foods.  

To download the paper, click here

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