Managing Microbiological Safety and Quality of Low Moisture Foods and Ingredients

Presented by François Bourdichon, Food Safety Microbiologist, Food Safety, Microbiology and Hygiene

This webinar presents the audience with an overview of the microbiological challenges the Dairy and Chocolate industry face when manufacturing low moisture foods. The session focuses on dry infant formula, cocoa and chocolate with the benefits gained from:

harmonized test protocols for the detection of Salmonella spp., Cronobacter spp., and Staphylococcus aureus in powdered infant formula,
testing sample pooling or increasing the test portion size for cocoa, chocolates and powder infant formula

To find out more about Thermo Scientific food safety and authenticity solutions, visit thermofisher.com/foodandbeverage

On-demand webinar: Managing Microbiological Safety and Quality of Low Moisture Foods and Ingredients