Due to their low water content, one would expect that products such as spices, nuts, cereal, peanut butter, and chocolate are naturally safe and devoid of bacteria. But several product recalls in the past few years have demonstrated that this is not the case. Most of the recalls have been associated with Salmonella contamination.
There are two main reasons why Salmonella presents a danger for contamination in low water content products.
First, salmonella can persist under dry and low moisture conditions, such as on work areas, equipment and food matrixes for many months. Once water has been recovered to the bacteria, it can quickly multiply leading to infection.
Second, salmonella has a low infective dose (1—100 CFU), and outbreak investigations have demonstrated low levels of exposure resulting in illness.
What's the Cause? What can be done to prevent it? What's your options for salmonella pathogen detection? Download our e-book, "Low Moisture Foods and Salmonella" and find out.