A sensitive ingredient is defined as ‘an ingredient known to have been associated with a hazard and for which there is reason for concern’.
The term ingredient normally also applies to raw materials. Sensitive ingredient was originally coined for microbiological hazards. It may consist of raw or unprocessed commodities such as flour, which has been previously described as a potential vector for Salmonella, with time and temperature for baking as an adequate control measure.
Sensitive raw material or ingredients such as dairy materials and proteins that may harbor spoilage and pathogenic microorganisms, must always by heat treated at some stage in the process.
In manufacturing system, when microbiologically sensitive ingredients are purchased, each incoming lot may be sampled and tested.
Microbiological specifications are used by buyers of food or ingredients to reduce the likelihood of purchasing a product that may be of unacceptable safety or quality.
The most common potentially sensitive ingredients are eggs, cocoa powder and desiccated coconut.
However, these are usually pasteurized, dehydrated and subsequently baked in the products, processes which render them microbiologically safe.
Other sensitive ingredients may also include processed ingredients such as chocolate chips for cookies, chocolate for enrobing of bakery products, peanuts and tree nut used as inclusions or as toppings.
Sensitive ingredients
