Complete Genome Sequences of Four Salmonella enterica Strains Associated with Pistachios Assembled Using a Combination of Short-and Long-Read Sequencing.
Here, we report the genomes of two Salmonella enterica subsp. enterica serovar Montevideo strains (CFSAN005645 and FCC0123) and two Salmonella enterica subsp. enterica serovar Senftenberg strains (FSW0104 and CFSAN087304) isolated from pistachios. The genomes were closed using a hybrid assembly method using short- and long-read sequencing technology.
Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds.
The interactive effects of mild heat and gaseous chlorine dioxide (ClO2) on populations of Salmonella on almonds were studied. Almonds, dip inoculated with a two-strain cocktail of attenuated Salmonella Typhimurium, were treated with three concentrations of ClO2 at ambient temperature (ca. 22°C), and at 45, 50, 55, and 60°C for 4 h and with more than 90% relative humidity. Concentrations of ClO2 during treatments […]
Effect of Food Structure, Water Activity, and Long-Term Storage on X-Ray Irradiation for Inactivating Salmonella Enteritidis PT30 in Low-Moisture Foods.
Recent outbreaks and recalls of low-moisture foods contaminated with Salmonella have been recognized as a major public health risk that demands the development of new Salmonella mitigation strategies and technologies. This study aimed to assess the efficacy of X-ray irradiation for inactivating Salmonella on or in almonds (kernels, meal, butter), dates (whole fruit, paste), and wheat (kernels, flour) at various water activities (aw) […]
Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans.
Food Safety and Modernization Act (FSMA) Preventive Control rules require nut processors validate thermal processes to ensure a desirable log reduction of Salmonella is achieved. Due to the complex nature of nut and nut products, processes and equipment, it is difficult to use one validation study for all and may requires individual equipment be validated […]
Relationships of Water Activity and Moisture Content to the Thermal Inactivation Kinetics of Salmonella in Low-Moisture Foods.
The enhanced thermal resistance of Salmonella in low-moisture foods (LMFs) presents a challenge when validating pathogen control processes. Product water is recognized as a controlling factor in thermal inactivation of Salmonella in or on LMFs, such as almonds. Water activity (aw) describes the state of water in a product; however, aw is temperature dependent and […]
Growth of Salmonella and Other Foodborne Pathogens on Inoculated Inshell Pistachios during Simulated Delays between Hulling and Drying.
During harvest, pistachios are hulled, separated in water into floater and sinker streams (in large part on the basis of nut density), and then dried before storage. Higher prevalence and levels of Salmonella were previously observed in floater pistachios, but contributing factors are unclear. To examine the behavior of pathogens on hulled pistachios during simulated drying delays, floater and sinker pistachios collected from commercial […]
Genetic diversity, antimicrobial resistance and virulence profile of Salmonella isolated from the peanut supply chain.
Thirty-Eight Salmonella isolates recovered from different stages of the peanut supply chain in three Brazilian States (São Paulo, Minas Gerais and Bahia) were subtyped by pulsed-field gel electrophoresis (PFGE) and characterized by phenotypic and genotypic tests for antimicrobial resistance and virulence genes. The isolates were distributed into seven PFGE pulsotypes. All the isolates were resistant to sulfonamide. […]
Effects of peanut drying and blanching on Salmonella spp.
In order to evaluate the behavior of Salmonella during peanut drying and blanching, a study was conducted with Runner type peanuts. Samples of raw in-shell or unblanched peanuts were inoculated by spraying with a pool of five Salmonella serotypes isolated from the peanutsupply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The in-shell peanuts were submitted to drying at […]
Modeling the Risk of Salmonellosis from Consumption of Peanuts in the United States.
Peanut products were the target of the largest food recall in United States history from 2008 to 2009, with more than 3,200 products implicated, economic losses estimated at $1 billion, and more than 700 reported illnesses and 9 deaths. Predictive modeling tools such as quantitative microbial risk assessment can be used to aid processors in making […]
Ozone-based treatments for inactivation of Salmonella enterica in tree nuts: Inoculation protocol and surrogate suitability considerations.
The feasibility of using gaseous ozone, alone or in combination with other treatments, to decontaminate in-shell almonds and pistachios, prepared under different pathogen-inoculation conditions, was explored. Nuts were inoculated with either Salmonella enterica serovar Enteritidis or a potential Salmonella surrogate, Enterococcus faecium OSY 31284. The effect of inoculation method (with or without vacuum application), and of drying […]