Project: Effective low aw food and environment decontamination technologies
Project team: Emma De–Alwis, Rob Limburn and Joy Gaze
Running: January 2013 – December 2015
Project Number: 128882
For many years, low moisture foods such as chocolate, seeds, nuts, cereals, spices or flour were regarded as
microbiologically safe due to their inherent product characteristics. Due to the high heat resistance of microorganisms in low aw foods,
there is growing concern for the potential presence and survival of Enterobacteriaceae (Salmonella, Escherichia coli, Cronobacter) through the
decontamination steps and the processing environments used for these products. This is a significant problem within the food industry which can
cause enormous losses to manufacturers and risks the health of consumers. This project will evaluate, validate and improve the decontamination
technologies used for low aw foods whilst building on the information derived from the current MFR project on Salmonella. Critical control points,
operational prerequisites and Good Manufacturing Practice (GMP) will also be considered.
Research Summary Sheet (RSS): Technologies for validation, best practice and development of low Aw
food and environment decontamination.
Salmonella in dry foods blog: The potential presence and survival of Salmonella in
low–water–activity ('dry') products.
Craig Leadley explains how to pasteurise dry ingredients such as herbs, spices, powders, nuts and seeds.