Introduction
After many widely publicized and damaging outbreaks related to confectionary products such as chocolate, peanut butter and infant formula an acknowledgement has been formed in the microbiological food safety community that low moisture food groups are not as safe as once was thought. Effective HACCP programs can go a long way to help food manufacturers avoid the risk of contamination from, primarily Salmonella, but ensuring that finished goods reach the shelves in the safest possible manner has led to the need for robust, proven and reliable testing methods.
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