Baking & Snack - May 2018 - 78

FOOD SAFETY

Protecting the final product and ensuring its
safety for consumption is an ongoing effort, and
it begins with the design of a milling facility.

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78 Baking & Snack May 2018 / www.bakingandsnack.com

the risk of bacteria introduction.
Keeping wheat dry during storage
and transport is the most effective method of preventing bacteria growth. Furthermore, sanitary
designed milling equipment is key
to preventing the risk of contamination. Finally, heat treatment allows the reduction of bacteria by
inactivation for ready-to-eat food
applications. Ms. Condé-Petit
suggested a need for efficient and
cost-effective bacteria inactivation
that might be achieved with nonthermal technologies.
"Flour safety is currently being
redefined by the food industry. In
the past, the focus was on controlling foreign material, mycotoxins and pests," she said. "Today,
microbial safety of flour is a top
concern due to recent outbreaks
caused by bacteria like E. coli."
As professional societies of
flour millers, the International
Association of Operative Millers
(IAOM) and the North American
Millers' Association (NAMA) also
have prominent roles to play regarding flour safety through their
committees, educational programs
and publications.
Melinda Farris, executive vicepresident, IAOM, said one of the
association's standing committees,
the Food Protection Committee,
meets three times a year and includes food safety experts from
milling facilities across the US.
"Their task is to share, monitor and advise on food safety and
integrated pest management research activities of government
agencies, and public and private
institutions, as well as food defense, fraud and quality," Ms.
Farris said. "Using this strategy,
IAOM promotes industry efforts
and best practices for food safety
directly to the industry."
The IAOM Food Protection
Committee, composed of representatives from 13 mills and


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Table of Contents for the Digital Edition of Baking & Snack - May 2018

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