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The Microbiological Safety of Low Water Activity Foods and Spices pp 15–34Cite as

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

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Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Vegetative cells of some foodborne pathogens, as well as bacterial spores, are capable of surviving within dry processing environments and low-water activity foods for lengthy periods of time. Between 2007 and 2012, there were 7,315 cases of bacterial infection and 63 deaths due to contaminated low-water activity foods worldwide. Salmonella is the pathogen of greatest concern, responsible for 94 % of US low-water activity food recalls and 53 % of outbreaks worldwide from 2007 to 2012. This chapter provides an overview of the challenges of controlling foodborne microorganisms in low-water activity foods, including a description of practices for preventing pre- and post-process contamination. Potential sources of bacterial contamination in the food supply chain include incoming raw materials, the external environment (e.g., pests, water, and air), inadequate hygienic facility and equipment design, inadequate sanitation practices, and lack of process control. Primary control points include the sourcing of raw commodities and ingredients, controlling cross-contamination from harvest to post-process, controlling the entry of water into dry processing areas, employing effective dry cleaning and sanitation processes, and implementing validated lethal processes.

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Authors and Affiliations

  1. Office of Foods and Veterinary Medicine, Food and Drug Administration, Silver Spring, MD, USA

    Sofia M. Santillana Farakos

  2. Department of Food Science and Technology, University of Georgia, Athens, GA, USA

    Joseph F. Frank

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  1. Sofia M. Santillana Farakos
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  2. Joseph F. Frank
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Correspondence to Joseph F. Frank .

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Editors and Affiliations

  1. Food Safety Intervention Technologies, U.S. Department of Agriculture ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Santillana Farakos, S.M., Frank, J.F. (2014). Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2062-4_2

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