AIB Announces New Baking Process Kill Step Calculator for Flour Tortillas


AIB International’s catalog of Baking Process Kill Step Calculators now includes a profile for flour tortillas.

These calculators allow bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products. The U.S. Food and Drug Administration’s (FDA’s) Food Safety and Modernization Act (FSMA) requires validation and verification of thermal processes to ensure product safety.

“The food industry has long believed that all biological organisms like yeast or pathogens are killed in the oven, and critical product quality attributes are achieved,” says Lakshmikantha Channaiah, director of microbiology at AIB International. “Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publically available research to use as foundational scientific validation.”

This is the eighth calculator developed by AIB International with other calculators available for yeast-raised doughnuts, nut muffins, cake muffins, whole wheat multigrain bread, crisp cookies, soft cookies, and hamburger buns. All calculators and published research information are available for free download on AIB’s website. 

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