New research on hazards in low-moisture foods fills critical knowledge gaps and identifies cutting-edge decontamination tools. The Institute for the Advancement of Food and Nutrition Sciences hopes the study will empower food safety professionals to reduce risks in the foods and prevent foodborne illness outbreaks.
Because the persistence of pathogens and viruses in ingredients and ready-to-eat foods has wide-ranging impacts on our food supply, the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is supporting a body of research on this topic. The studies focus on low-moisture foods such as nuts, dried fruits, cereal products and chocolate. These foods are often ingrediates in other foods, so they can potentially amplify outbreaks and recalls over a wide variety of products, according to researchers.
These studies were performed as part of a multi-center research collaboration between the University of Guelph, Health Canada and North Carolina State University. This collaboration enabled the investigators’ diverse perspectives and expertise to strengthen this line of research.
According to Jeff Farber of the University of Guelph, “the increased awareness of the importance of low-moisture foods (LMF) as a possible vehicle for foodborne illness has already led to better approaches toward prevention and control and will continue to do so in the future.”
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