A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Abstract

AbstractFood is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well‐written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross‐contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low‐moisture food manufacturing facilities. The introduction of moisture into a low‐moisture food environment increases the likelihood of cross‐contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low‐moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry‐cleaning method is also detailed.