Webinar - May 20, 2016

Understanding the Effects of Water on Thermal Inactivation of Salmonella in Low Moisture Food Systems


Dr. Bradley Marks, Professor of Biosystems Engineering and Food Science at Michigan State University, and Dr. Juming Tang, Regents Professor and Distinguished Chair of Food Engineering at Washington State University, discuss improved strategies and protocols for low-moisture pasteurization.  

Topics covered include:

  • The unique temperature dependencies of equilibrium isotherms among low-moisture food products, and how these affect Salmonella heat resistance in those products
  • The importance of product water activity and process humidity on Salmonella reduction in thermal processes
  • How to identify critical factors to consider when designing process validation and/or monitoring plans, as related to dynamic temperature and moisture conditions
  • Key contributors to uncertainty when predicting pathogen lethality low-moisture pasteurization processes