Thermal inactivation of Salmonella in peanut butter
The objective of this study was to determine the rates of thermal inactivation of three Salmonella Tennessee strains in peanut butter associated with an outbreak and to compare them to the rates of inactivation of Salmonella strains of other serotypes (Enteritidis; Typhimurium; and Heidelberg) (SSOS) and of clinical isolates of Salmonella Tennessee from sporadic cases […]
Assessment of the microbiological safety of edible roasted nut kernels on retail sale in England; with a focus on Salmonella
There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall; Salmonella and Escherichia […]
Approaches to establish thresholds for major food allergens and for gluten in food
Reduction of Salmonella enteritidis population sizes on almond kernels with infrared heat
Catalytic infrared (IR) heating was investigated to determine its effect on Salmonella enterica serovar Enteritidis population sizes on raw almond kernels. Using a double-sided catalytic IR heating system; a radiation intensity of 5;458 W/m2 caused a fast temperature increase at the kernel surface and minimal temperature differences between the top and bottom kernel surfaces. Exposure […]
A survey of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities over a period of 3 years
There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate […]