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Salmonella and Crackers

Two types of crackers were recently recalled due to Salmonella contamination from whey powder. While this was a voluntary recall by the whey powder supplier, it highlights another challenge in food manufacturing.

Crackers are baked and that heat will kill Salmonella. But the recalled crackers had a topping added after baking that contained the whey powder. Adding the whey after any baking or cooking has occurred, such as the application of seasoning powder, icing, or other topping components that include the whey powder can introduce pathogens such as Salmonella. Post-baking contamination has previously been associated with foodborne Salmonella outbreaks.

View the list of recalled products at


About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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