Numerous educators and extension volunteers took advantage of the annual Summer School for Consumer Food Safety Education program.
The 2024 speakers of the second webinar session were Carla Schwan, an Extension food safety specialist from the University of Georgia, and Melissa Rupp, an Extension educator from Ohio State University. They focused their presentation on safety considerations of freeze-dried foods.
Several factors influence microbial survival in freeze-dried foods, including food matrix, water activity, temperature, pH, and oxygen requirements. Water activity is a particularly crucial factor for controlling microbial growth. However, freeze-drying inhibits but does not eliminate pathogens. Therefore, following proper food safety practices is important to prevent foodborne illness. Carla Schwan explained the freeze-drying process in which water is removed through sublimation. Pre-treatment of produce, cleaning surfaces, and correct food packaging are important to maintain safety and extend shelf life.
Melissa Rupp focused on the growing trend of freeze-drying at home. She discussed the resources needed to start a freeze-drying business, including machines and storage options tailored to different food types and available resources. She also highlighted the importance of following food safety practices and maintaining accurate records. She noted that resources for consumers and small businesses are limited and pointed out the need for further research into food safety in this industry.
You can watch this session and previous webinars on the Food Safety Human Factor Lab Website.