Abstract
Dried dairy products have a very good but not perfect food safety record, compared to many other foods. The greatest microbiological concern with dried dairy powders is Salmonella contamination, because of the organism’s ability to survive at low water activity in the product and the processing facility’s environment. Risk of product contamination is greatest from the dryer through packaging and may be exacerbated by wet cleaning of inadequately dried equipment. Pathogen control for dried dairy products is best achieved by control of the processing environment.
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Kornacki, J.L., Desautels, G. (2014). Dried Dairy-Based Products. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2062-4_8
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DOI: https://doi.org/10.1007/978-1-4939-2062-4_8
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