Control of in low-moisture foods: NRRL B-2354 as a surrogate for thermal and non-thermal validation.

has been implicated in multiple foodborne outbreaks and recalls associated with low water activity foods (LaF). To verify the effectiveness of a process against in LaF, validation using a nonpathogenic surrogate strain is essential. NRRL B-2354 strain has been used as a potential surrogate of in different processing of LaF. However, the survival of and in LaF during food processing is a dynamic function of a, food composition and structure, processing techniques, and other factors. This review assessed pertinent literature on the thermal and non-thermal inactivation of and its presumable surrogate in various LaF and provided an overview of its suitibility in different LaF. Overall, based on the D-values, survival/reduction, temperature/time to obtain 4 or 5-log reductions, most studies concluded that is a suitable surrogate of during LaF processing as its magnitude of resistance was slightly greater or equal (i.e., statistical similar) as compared to . Studies also showed its unsuitability which either does not provide a proper margin of safety or being overly resistant and may compromise the quality and organoleptic properties of food. This review provides useful information and guidance for future validation studies of LaF.