3 Preventative Controls of Pathogens on Low Moisture Foods

By Keith Warriner

My previous article on low moisture foods provided a background into the food safety issues and pathogens linked to low moisture foods (LMF). Certain pathogens, most notably Salmonella and Cronobacter sakazakii, have evolved to survive under low moisture environments and have enhanced virulence in these conditions. Consequently, pathogens in the dry state represent a hazard when present in low numbers and can be challenging to inactivate. Yet, preventative control options are available and will be elaborated upon.

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