Anett Winkler

article

Ensuring water quality in food processing

Water is used in food processing for many different purposes.…

5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members

Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…

article

Microbiological safety of chocolate confectionery products

For many years, low moisture foods, such as chocolate, were…

12 December 2009 | By Anett Winkler, Corporate Microbiology, Kraft Foods R&D

For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of…

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Anett Winkler

Ensuring water quality in food processing

Microbiological safety of chocolate confectionery products