Recommendations for Designing and Conducting Cold-Fill- Hold Challenge Studies for Acidified Foods
Jun 13, 2018 (1:00 PM (CENTRAL TIME U.S.))
Sponsored by the University of Wisconsin and IAFP's Beverages and Acid/Acidified Foods Professional Development Group
Safe manufacture of acidified canned foods requires a minimum 5-log reduction in the target pathogen to ensure that public health is protected and to meet FDA guidelines for manufactured foods.
This 1-hour webinar will provide an overview of factors to consider when designing and conducting microbial challenge studies to validate a 5-log pathogen inactivation for COLD-FILL HOLD shelf-stable acidified foods in hermetically sealed containers. The research basis for these proposed components for challenge studies will be reviewed. Procedures for challenge testing such as selection of bacteria and strains, inoculation levels, pH and environmental controls, and data points needed for a killing curve will be discussed. Suggestions components for the Challenge Study Report to be submitted to FDA will also be presented. Questions will be addressed at the end of the presentation.
Who Will Benefit:
- Thermal processing specialists/authorities
- University food science and food microbiology faculty, especially those serving as process authorities
- Regulatory affairs professionals
- Scientific testing labs
- Producers of acidified foods
- Fred Breidt, Presenter USDA-ARS, Raleigh, NC
- Barbara H. Ingham, Presenter Professor and Food Safety Extension Specialist, Department of Food Science, University of Wisconsin-Madison
- Elizabeth L. Andress, Moderator Professor and Extension Food Safety Specialist, University of Georgia-Athens