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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food
Jennifer C Acuff1, James S Dickson2, Jeffrey M Farber3
1Department of Food Science, University of Arkansas, 2650 N. Young Ave, Fayetteville, AR 72704, USA.
Journal of Food Protection
|March 14, 2023
Summary
Outbreaks linked to low-moisture foods (LMFs) highlight pathogen risks. Research has expanded significantly, focusing on pathogen survival, contamination sources, and innovative mitigation strategies for safer LMFs.
Area of Science:
- Food Safety
- Microbiology
- Food Processing
Background:
- Outbreaks linked to low-moisture foods (LMFs) underscore inherent risks due to long shelf lives.
- Increased concern regarding pathogen persistence and resistance in low-water activity foods (LWAFs) has been noted.
- Significant expansion in knowledge regarding LMF safety over the past decade.
Purpose of the Study:
- To review progress in LMF safety research and industry practices.
- To detail lessons learned from outbreaks and recalls.
- To summarize pathogen knowledge and mitigation strategies for LMFs.
Main Methods:
- Review of survival and persistence studies of foodborne pathogens in desiccated states.
- Analysis of complications in studying desiccated pathogens (e.g., inoculation methods).
- Evaluation of innovative thermal and nonthermal technologies for LMF safety.
Main Results:
- Foodborne pathogens can survive in LWAFs for extended periods (months to years).
- Research has elucidated molecular mechanisms influencing pathogen survival in desiccated states.
- Collaborative efforts between academia, government, and industry have driven advancements.
Conclusions:
- Continued research and industry collaboration are crucial for enhancing LMF safety.
- Understanding pathogen behavior in LWAFs is key to developing effective control measures.
- Innovative technologies offer promising solutions for reducing food safety risks in LMFs.
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