Protect your Buns!

Hamburger buns come in all shapes and sizes, but still need to be safe.

Hamburger buns come in all shapes and sizes, but still need to be cooked properly.

As the weather (hopefully) starts warming up, we start getting ready for backyard, BBQ nights. In the food industry, this means ramping up those summer-time food staples, like hamburger buns.

For a product like the hamburger bun, you want to make sure everything is perfect so you stand above the competition. From artisan rolls to classic buns, the fundamentals are the same: a consistent product that meets all food safety regulations.

Good thing there’s a tool for that!

AIB International has built a free, downloadable calculator that provides data on the destruction of Salmonella spp., specifically for hamburger buns.

Not only will this make your buns safer, but you’ll have the data you need for FSMA documentation. That way you’re free to focus on crafting the most delicious hamburger bun.

Looking for more tips on baking hamburger buns? Find them here!


About the Author:

Kantha Channaiah
Dr. Kantha Channaiah is the Director of Microbiology for AIB International. He has held this position since 2013, with primary duties related to designing & executing kill-step validation research projects, teaching and offering training for microbiology seminars, providing environmental monitoring program consulting services, and generally assisting AIB Food Safety Services for all microbiology-related queries. Kantha’s work is informed by more than fifteen years of related experience in the fields of microbiology and biotechnology, food and beverage industries, research and development, academics, designing and establishing labs, supervising, teaching, training, HACCP, GMPs, regulatory compliance, post-harvest grain storage, handling pathogenic bacteria, molds, mycotoxins, technology development, environmental monitoring, kill step validation, and consulting. In addition to his work with AIB International, Kantha currently serves as adjunct faculty at Kansas State University.

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