AIB Announces New Baking Process Kill Step Calculator for Fruit Filled Pastry

AIB International’s catalog of Baking Process Kill Step Calculators now includes a profile for fruit filled pastries, the tenth in its series.

These calculators, along with AIB International’s kill step validation consulting services, are empowering bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products.

The FDA’s Food Safety and Modernization Act (FSMA) requires validation and verification of thermal processes to ensure product safety. “The food industry has long believed that all biological organisms like yeast or pathogens are killed in the oven, and critical product quality attributes are achieved. Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publically available research to use as foundational scientific validation,” says Lakshmikantha Channaiah, Director of Microbiology at AIB International.

This is the tenth calculator developed by AIB International with other calculators available for cheesecakes, flour tortillas, yeast-raised doughnuts, nut muffins, cake muffins, whole wheat multigrain bread, crisp cookies, soft cookies, and hamburger buns. All calculators and published research information are available for free download at www.aibonline.org.

Commercial bakers can use these calculators to evaluate the lethality of a thermal process (baking) to destroy Salmonella in their products and demonstrate the effectiveness of the process to comply with FSMA’s preventive controls rule. The interactive calculators work by using oven time and temperature parameters to automatically determine the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and supporting documentation for FSMA’s validation and verification process.

AIB International collaborated with the American Bakers Association and its Food Technical and Regulatory Affairs Committee, and with researchers at Kansas State University and the University of Georgia to produce the Baking Process Kill Step Calculators. More than 4,900 industry professionals have downloaded various versions of the calculators by now.

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