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Extrusion temperature: A critical control point in pet food processing

Wednesday, September 11, 2013   (0 Comments)
Posted by: Janice Kim
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The cooking extrusion process, specifically extrusion temperature, is often chosen as a critical control point in food safety HACCP programmes. Many reports describe thermal treatments and their effectiveness, however, no scientific publications exist that demonstrate the correlation of pet food extrusion temperature with control and reduction of Salmonella or a suitable surrogate. Results of recent studies indicate a correlation between extrusion temperature and moisture and the destruction of pathogenic organisms in an inoculated pet food recipeā€¦

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