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Activity Number: 396 - Field to Fork: Leading with Statistics in the Food Industry
Type: Topic Contributed
Date/Time: Tuesday, July 31, 2018 : 2:00 PM to 3:50 PM
Sponsor: Quality and Productivity Section
Abstract #328504 Presentation
Title: Development of a Processed Cheese Food Safety Model Using a Response Surface Design and Parametric Survival Modeling
Author(s): Francis Rossi*
Companies: PepsiCo
Keywords: Parametric Survival Model; Response Surface Design; Food Safety Model

In 2011 the US dairy industry, through the industry organization Dairy Management, Inc. (DMI), funded a study to develop a processed cheese food safety model for lower sodium formulations in response to changing consumer tastes. The approach to the underlying study design was similar to a 1986 study (Tanaka et. al. 1986 J. Food Prot. 49:526-531.), where formulation factors including pH, moisture, fat, emulsifying salts and preservatives are varied using a response surface design. The primary response was formation of Clostridium botulinum over and beyond the typical shelf life of processed cheese products. In the 2011 study, a 7 factor, 80 run central composite design was developed and Clostridium botulinum production was measured over 40 weeks at specified time intervals. A parametric survival model was developed based on time to failure. Model development, assessment, verification and the creation of a tool for processed cheese developers to assess the safety of their formulations will be discussed in detail. The lower sodium model has been presented to the FDA and published (Glass et. al. 2017 J. Food Prot. 80:1478-1488.)

Authors who are presenting talks have a * after their name.

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