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Effects of spray drying on pathogens


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#1 spicegirl03

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Posted 20 March 2018 - 03:18 AM

Can anyone share scientific articles/studies that show the effects of spray drying on pathogens for flavors? This information is to be used as supporting evidence of process control.



#2 Charles.C

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Posted 20 March 2018 - 03:34 AM

Can anyone share scientific articles/studies that show the effects of spray drying on pathogens for flavors? This information is to be used as supporting evidence of process control.

 

Hi spicegirl,

 

Yr query is rather wide scope. Any pathogens of particular interest ?


Kind Regards,

 

Charles.C


#3 spicegirl03

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Posted 20 March 2018 - 12:48 PM

Pathogens of concern are E. coli, Salmonella. Thanks. 



#4 FurFarmandFork

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Posted 20 March 2018 - 03:42 PM

Lethality of E. coli will be temperature dependent, be careful with Salmonella, dried ingredients can actually make it more hardy.

 

This query on google yields a lot of helpful research on the subject.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.

#5 Charles.C

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Posted 21 March 2018 - 03:44 AM

Pathogens of concern are E. coli, Salmonella. Thanks. 

 

Not very familiar with spray drying but from milk text-book memory the typical temperature used there should eliminate the species you refer.

 

Do you know what level of time-temperature is involved in yr process ?

 

PS - I presume you meant E.coli O157 since generic E.coli is (typically) not a pathogen ?


Kind Regards,

 

Charles.C





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