Validating the Reduction of Salmonella and Other Pathogens in Heat Processed Low-Moisture Foods

Link

https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/22…

Author

Grocery Manufacturers Associatio

Source

Grocery Manufacturers Association (GMA), Alliance for Innovation & Operational Excellence (AIOE), PMMI

Summary

A lengthy guide examining the impact of salmonella and other pathogens on low-moisture foods, and demonstrating different methods to validate food safety plans targeted at controlling hazards associated with pathogens.

Year

2012

Language

  • English

PCHF Category

  • Validation Studies and Processes » Scientific Study/Technical Reference

Keywords