Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy
Radio frequency (RF) treatment holds potential as a pasteurization method to control Salmonella in almonds without causing a substantial loss of product quality. Thermal resistance of Salmonella can be reduced by increasing water activity; thus a soaking process was designed prior to RF treatments. A pilot-scale 27 MHz; 6 kW RF heating system was used […]
Survival and growth of salmonella in high-moisture pecan nutmeats; in-shell pecans; inedible nut components; and orchard soil
Outbreaks of salmonellosis associated with almonds have raised interest in better understanding the behavior of Salmonella on other tree nuts. We undertook a study to determine the survival and growth characteristics of Salmonella on high-moisture (water activity of 0.96 to 0.99) pecan nutmeats; in-shell pecans; and inedible components (shuck; shell; and middle septum tissue) of […]
Most-probable-number determination of salmonella levels in naturally contaminated raw almonds using two sample preparation methods
Pathogens occurring in particulate foods may be unevenly distributed; which may impact interpretation of most-probable-number (MPN) values. The MPN analysis of Salmonella in naturally contaminated raw almonds was conducted using two sample preparation methods. Raw almond kernels (3;698 samples) and inshell almonds (455 samples) were collected from almond processors throughout California during the 2006 and […]
Factors affecting infiltration and survival of salmonella on in-shell pecans and pecan nutmeats
A study was done to determine the infiltration and survival characteristics of Salmonella in pecans. The rate of infiltration of water into in-shell nuts varied among six varieties evaluated and was significantly (alpha = 0.05) affected by the extent of shell damage. The rate of infiltration at -20 or 4 degrees C was lower than […]
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; […]
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 […]
Effectiveness of Sanitizers; Dry Heat; Hot Water; and Gas Catalytic Infrared Heat Treatments to Inactivate Salmonella on Almonds
The majority of almond-related foodborne outbreaks have been associated with Salmonella. Therefore; it is necessary to find an effective method to inactivate these organisms on raw almond prior to market distribution. This study was conducted to assess the effectiveness of sanitizers (strong or mild electrolyzed water; ozonated water; and distilled water); dry heat treatment; and […]
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 […]
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 […]