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Kraft Foods R&D - Articles and news items

How to ensure hygienic design in projects?

Issue 4 2009  •  12 December 2009  •  Dirk Nikoleiski, Quality Manager, Kraft Foods R&D

Launching new products that require new process lines, a facility expansion or even a new plant at a new location are challenging and complex endeavours in the food industry. An example situation and flow might be as follows:

Microbiological safety of chocolate confectionery products

Issue 4 2009  •  12 December 2009  •  Anett Winkler, Corporate Microbiology, Kraft Foods R&D

For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of >0.6 and <0.85 would potentially allow for xerophilic yeasts / moulds growth that are of importance in spoilage of those foods. In addition to the low water activity, other antimicrobial parts of the ingredients had been thought to contribute to the microbiological safety of those products[2].

 

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