This new method was unknowingly giving lower moisture content readings than the actual moisture content (Fig. The other contributing factor that led to the sudden appearance of mould was a change in the instrument being used to measure moisture content. Mould growth will be prevented if the water activity is less than 0.70 and any problems with mould growth would have been avoided if the company was using 0.65 aw as their release specification instead of moisture content. Water activity is the energy status of water in the food and microorganisms don’t care how much water is present, only if the water activity (energy) is high enough for them to access it. The first mistake made by this company was using a moisture content specification to control mould growth instead of water activity. How a water activity-based release specification would have prevented the problem The cost of the subsequent recalls, public relations efforts, and causal discovery activities were in the millions of dollars. Without making any changes to its moisture content specification, it suddenly had mould. How could this happen? It had released product based on a set moisture content for 20 years with no problems. Then, out of nowhere, it started receiving multiple complaints about mouldy product. The company has been producing high quality product for over 20 years with little to no complaints. Recently, a major food manufacturer became painfully aware of the importance of releasing product based on water activity and not moisture content. However, water activity, not moisture content, determines the safety of food products. Moisture content is commonly measured on food products for the purpose of making sure it will have the desired safety and quality. Dr Brady Carter explains why water activity, not moisture content is the key for safer food production
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