Control of Salmonella in Low-moisture Foods III: Process Validation and Environmental Monitoring
Although low-moisture food products do not support Salmonella growth, the presence of low numbers of Salmonella can still cause illness. Therefore, the presence of the organism in low-moisture ready-to-eat foods must be prevented. To address the need for industrywide guidance, the Grocery Manufacturers Association formed a Salmonella Control Task Force to develop guidance on the control of Salmonella when manufacturing lowmoisture foods. Five of the control elements were covered
in previous papers: preventing ingress or spread in a facility, controlling raw materials and ingredients, adhering to stringent hygiene practices in the Primary Salmonella Control Area, following hygienic design principles, and preventing growth in the facility by control of moisture. Here we address
validation of control measures to inactivate Salmonella and verification of control through environmental monitoring.
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