World Grain - December 2010 - 52

FEATURE: FOCUSING ON FEED SAFETY

aspect of such a mandate is questionable, feed processing techniques such
as extrusion are in place that could fill
the requirements of this type of program. As early as 1965, widespread
testing indicated that moist extrusion
was much more effective than pelleting
in salmonella control.
The graph entitled "Thermal Death
Time Studies (figure 2, page 52) indicates the time/temperature relationship
required to destroy common pathogenic microbes found in the feed and
food industries. Note that E. coli, Salmonella and Listeria are all destroyed
if a temperature of 70 degrees C is
achieved for a one-second time interval during processing. The first, larger
square in the graph outlines the average
time/temperature possible in a DDC
preconditioner (100 degrees C for 120
seconds). The second, smaller square
outlines the operating window for the
extruder barrel. Note that the normal
time/temperature employed in preconditioning and extrusion of pet foods
and aquatic feeds will easily pasteurize
feedstuffs and foodstuffs.

ing for shelf stability. In some cases,
the drying process can involve additional heat treatment of the product.
One example of this is the drying at elevated temperature to impart a "baked"
or "toasted" flavor and appearance to
the product.
Many feeds are best processed at
extrusion moistures between 23% and

28%. Some of the moisture is lost due
to flash evaporation as the superheated
product exits the die and expands. Further moisture will be lost through evaporative cooling, as the product cools during conveying or when a cooling step is
employed. Pellet coolers will generally
result in only a reduction in moisture
levels of about 3%, and further reduc-

POST-EXTRUSION PROCESSING
For most "dry" feeds, the final
moisture content needs to be less than
12% to prevent mold and bacterial
growth. Final products with moistures
above 12% are sometimes referred to
as semi-moist products. This group
of products may have moisture levels greater than 30% and represent a
category of products that cannot be
processed on pellet presses. When
considering a soft-moist product, you
need to determine the water activity
of the product. Water activity is the
critical factor in determining the lower
limit of available water for microbial
growth. In general, if the water activity of a product is less than 0.65, no
microbial growth can occur.
DRYING
Many extruded products exit the
extruder die at moisture levels above
18%, which necessitates product dryFor more information, see Page 78.

www.World-Grain.com / World Grain / December 2010

53



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World Grain - December 2010

Table of Contents for the Digital Edition of World Grain - December 2010

Contents
World Grain - December 2010 - 1
World Grain - December 2010 - 2
World Grain - December 2010 - 3
World Grain - December 2010 - Contents
World Grain - December 2010 - 5
World Grain - December 2010 - 6
World Grain - December 2010 - 7
World Grain - December 2010 - 8
World Grain - December 2010 - 9
World Grain - December 2010 - 10
World Grain - December 2010 - 11
World Grain - December 2010 - 12
World Grain - December 2010 - 13
World Grain - December 2010 - 14
World Grain - December 2010 - 15
World Grain - December 2010 - 16
World Grain - December 2010 - 17
World Grain - December 2010 - 18
World Grain - December 2010 - 19
World Grain - December 2010 - 20
World Grain - December 2010 - 21
World Grain - December 2010 - 22
World Grain - December 2010 - 23
World Grain - December 2010 - 24
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World Grain - December 2010 - 26
World Grain - December 2010 - 27
World Grain - December 2010 - 28
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World Grain - December 2010 - 38
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World Grain - December 2010 - 40
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World Grain - December 2010 - 78
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