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Developing Salmonella Control Strategies for Spray-Dried Powders

Investigators
Jeong, Sanghyup
Institutions
Michigan State University
Start date
2017
End date
2020
Objective
The long-term goal of this research is to reduce the risk of salmonellosis associated with low-moisture foods by developing an integrated process model and evaluating microbiological hazards in theentire manufacturing process, in order to recommend preventative, effective, and practical Salmonella control strategies for pathogen free low-moisture foods.The specific objectives are:1. To develop an integrated process model encompassing Salmonella inactivation/growth (in accumulated deposits) kinetics under spray drying conditions.2. To evaluate the entire spray drying system (including processes before and after dryer), using the integrated process model to locate and verify the risk of Salmonella contamination.3. To devise multifaceted solutions regarding process modifications, hygienic equipment design, dry cleaning technology, or hurdle technologies for eliminating Salmonella.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
MICL08532
Accession number
1011913
Categories
Salmonella
Risk Assessment, Management, and Communication