Despite their low water activity, dry foods are not immune to microbial risks. This session explores the persistent threat of pathogens like Salmonella and Cronobacter in low-moisture food environments—from chocolate and cereals to powdered infant formula and spices. Industry leaders, including Kevin Boyd from The Hershey Company, a baby food manufacturer, and an academic expert, will share the latest science-driven approaches to controlling contamination risks. Learn about emerging detection methods, effective environmental monitoring strategies, and innovations in facility design and process controls that help protect some of the most vulnerable consumer populations. Whether you're managing dry processing operations or developing food safety programs, this session will equip you with practical tools to strengthen preventive controls and ensure product integrity.