Characterization of Aspergillus section Flavi isolated from organic Brazil nuts using a polyphasic approach
Inhibition of polymerase chain reaction for the detection of E. coli O157:H7 and Salmonella enterica on walnut kernels
Survey of Salmonella contamination of edible nut kernels on retail sale in the UK
Consumption of nut kernels has shown an upward trend due to people's increasing tendency to eat healthy snacks. The purpose of this survey was to establish the microbiological safety of retail edible nut kernel samples of different varieties. Overall Salmonella spp. and Escherichia coli were detected from 0.1% and 0.8% of 2886 edible nut kernels; […]
Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts
Black aspergilli are the main fungal contaminants in pistachio nuts. Ochratoxin A (OTA) production has been repeatedly reported in Aspergillus section Nigri; OTA has been occasionally detected in pistachio nuts in high concentrations. The aim of this study was to develop suitable validated models to predict the growth and OTA production boundaries by an Aspergillus […]
Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment
Low pressure cold plasma (LPCP) using air gases and sulfur hexafluoride (SF(6)) was developed and tested for anti-fungal efficacy against Aspergillus parasiticus on various nut samples. Artificially A. parasiticus contaminated hazelnuts; peanuts; and pistachio nuts were treated with air gases plasma and SF(6) plasma for up to 20 min duration. The sterilizing effect of LPCP […]
Application of gaseous ozone to control populations of Escherichia coli; Bacillus cereus and Bacillus cereus spores in dried figs
The effect of ozonation as a method to reduce Escherichia coli; Bacillus cereus and Bacillus cereus spores in dried figs was investigated. Dried figs were sprinkle inoculated with E. coli; B. cereus and B. cereus spores in sterile bags at a level of 10(7)microorganismg(-1); mixed and allowed to dry for 1h at 25 degrees C […]