Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension
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EmailLow-moisture food safety is getting attention due to increasing foodborne recalls and outbreaks. However, limited studies have assessed the food safety challenges and research and extension need of the low-moisture food industry.
Introduction:Low-moisture food safety is getting attention due to increasing foodborne recalls and outbreaks. However, limited studies have assessed the food safety challenges and research and extension need of the low-moisture food industry.
Purpose: This needs assessment aimed (1) to identify the food safety challenges and data gaps; (2) to assess the perceptions of adopting food-safety-enhancing technologies; (3) to explore the food safety culture and education need of the low-moisture food industry.
Methods: In Study 1, participants from low-moisture food industry upper management were interviewed. For Study 2, an online survey was developed based on the findings of Study 1. A different group of participants with experience in the low-moisture food industry participated in the survey. Qualitative data was analyzed using Nvivo 12 and quantitative data was analyzed using Microsoft Excel.
Results: The studies had 25 participants (n=12 for Study 1; n=13 for Study 2). Many participants worked with commodities such as nuts and seeds, spices, flour, and dried fruits and vegetables. Microbial food safety was perceived to be a continuing challenge in the low-moisture food industry. Although many microbial risk reduction control measures have been implemented, three primary food safety concerns were identified: cleaning, sanitation, and hygienic design; human factors; and pathogen reduction. The top three data gaps that need to be filled were (1) validation study design; (2) equipment cleaning/sanitation timing and efficacy; and (3) customers’ food safety knowledge, attitudes, and handling practices of low-moisture foods. Participants perceived the major barriers to adopting food-safety-enhancing technologies were production feasibility and efficiency (85%), budgetary priorities (77%), and product characteristics such as quality, sensory, and further processing property (77%).
Significance: The findings will provide guidance for future research and extension programs to enhance food safety in the low-moisture food industry.
