Don’t let Salmonella eat your profits

After many widely publicised and damaging outbreaks related to confectionery products such as chocolate and peanut butter, as well as infant formula, the microbiological food safety community has acknowledged that low-moisture food groups are not as safe as once was thought. Effective HACCP programmes can go a long way towards helping food manufacturers avoid the risk of contamination, primarily from Salmonella, but ensuring that finished goods reach the shelves in the safest possible manner demands robust, proven and reliable testing methods.