Survival of Salmonella Enteritidis PT 30 on inoculated almond kernels in hot water treatments

Food Research International

Volumn 45, Issue 2, 2012, Pages 1093-1098

  Harris, Linda J ^a   Uesugi, Aaron R ^a,b   Abd, Shirin J ^a,c   McCarthy, Kathryn L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Kraft Foods   (United States)

^c The Natl Food Laboratory   (United States)

Author keywords

Almond kernels; Blanch; Salmonella; Thermal process

Indexed keywords

ALMOND INDUSTRY; ALMOND KERNELS; BLANCH; BLANCHING PROCESS; ENTEROCOCCUS FAECALIS; HOT WATER; HOT WATER TREATMENT; SALMONELLA ENTERITIDIS; SALMONELLA SENFTENBERG; SALMONELLA SEROVAR; THERMAL PROCESS; TRYPTIC SOY BROTHS; Z VALUE;

ALGAE; BACILLI; BISMUTH; BLANCHING; POLYSACCHARIDES; THERMAL LOGGING; WATER;

SALMONELLA;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; PRUNUS DULCIS; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG; SALMONELLA ENTERITIDIS;

EID: 84857437537     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.048     Document Type: Article

References (33)

1. [ABC] Almond Board of California. Considerations for proprietary processes for almond pasteurization and treatment 2007, v1.0, April 13, 2007. Available from: http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/PasteurizationProgram/ValidationGuidelines/. Accessed Nov 1, 2010.
2. [ABC] Almond Board of California. Guidelines for validation of blanching processes 2007, v1.0, April 13, 2007. Available from: http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/PasteurizationProgram/ValidationGuidelines/. Accessed Nov 1, 2010.
3. [ABC] Almond Board of California. Guidelines for validation of oil roasting processes 2007, v1.0, April 13, 2007. Available from: http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/PasteurizationProgram/ValidationGuidelines/. Accessed Nov 1, 2010.
4. [ABC] Almond Board of California. Guidelines for process validation using Enterococcus faecium NRRL B-2354 2007, v1.2, October 24, 2007. Available from: http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/PasteurizationProgram/ValidationGuidelines/. Accessed Nov 1, 2010.
5. [ABC] Almond Board of California. California almonds - Forms 2010, Available from: http://www.almondboard.com/Handlers/Documents/Technical%20%20Information%20Kit.pdf. Accessed Sept 1, 2010.
6. [ABC] Almond Board of California. The 2010 almond almanac 2010, Available from: http://www.almondboard.com. Accessed Jan 12, 2011.
7. Andrews W.H., Hammack T.S. Food sampling and preparation of sample homogenate, chap. 1. Food and Drug Administration bacteriological analytical manual 2003, [online]. Available from: http://vm.cfsan.fda.gov/~ebam/bam-toc.html. Accessed Sept 1, 2010.
8. Andrews W.H., Hammack T.S. Salmonella, chap. 5. Food and Drug Administration bacteriological analytical manual 2007, [online]. Available from: http://vm.cfsan.fda.gov/~ebam/bam-toc.html. Accessed Sept 1, 2010.
9. Bari M.L., Nei D., Sotome I., Nishina I.Y., Hayakawa F., Isobe S., Kawamoto S. Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds. Foodborne Pathogens and Disease 2010, 7:845-850.
10. Bari M.L., Nei D., Sotome I., Nishina I., Isobe S., Kawamoto S. Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds. Foodborne Pathogens and Disease 2009, 6:953-958.
11. Beuchat L.R., Heaton E.K. Salmonella survival on pecans as influenced by processing and storage conditions. Applied Microbiology 1975, 29:795-801.
12. Brandl M., Pan Z., Huynh S., Zhu Y., McHugh T.H. Reduction of Salmonella Enteritidis population sizes on almond kernels with infrared heat. Journal of Food Protection 2008, 71:897-902.
13. [CDC] Centers for Disease Control, Prevention. Outbreak of Salmonella serotype Enteritidis infections associated with raw almonds-United States and Canada, 2003-2004. MMWR Weekly 2004, 53(22):484-487.
14. Chang S.-S., Han A.R., Reyes-De-Corcuera J.I., Powers J.R., Kang D.-H. Evaluation of steam pasteurization in controlling Salmonella serotype Enteritidis on raw almond surfaces. Letters in Applied Microbiology 2010, 50:393-398.
15. Danyluk M.D., Uesugi A.R., Harris L.J. Survival of Salmonella Enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide. Journal of Food Protection 2005, 68:1613-1622.
16. Du W.-X., Abd S.J., McCarthy K.L., Harris L.J. Reduction of Salmonella on inoculated almonds exposed to hot oil. Journal of Food Protection 2010, 73:1238-1246.
17. Federal Register Almonds grown in California; outgoing quality control requirements. Federal Register 2007, 72:15021-15036. (7C.F.R. part 981). Available from: http://www.gpoaccess.gov/fr/retrieve.html. Accessed July 1, 2009.
18. Goepfert J.M., Iskander I.K., Amundson C.H. Relation of the heat resistance of Salmonellae to the water activity of the environment. Applied Microbiology 1970, 19:429-433.
19. Gray, G. (personal communication, 2005). Blanching standards in industry [E-mail to LJ Harris, 2005 Feb 16]. Available from: the author at mailto:ljharris@ucdavis.edu.
20. Gray, G. (personal communication, 2010). Industry practices for drying blanched almonds [E-mail to LJ Harris, 2010 Sept 26]. Available from: the author at mailto:ljharris@ucdavis.edu.
21. Isaacs S., Aramini J., Ciebin B., Farrar J., Ahmed R., Middleton D., Chandran A.U., Harris L.J., Howes M., Chan E., Pichette A.S., Campbell K., Gupta A., Lior L.Y., Pearce M., Clark C., Rodgers F., Jamieson F., Brophy I., Ellis A. An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella Enteritidis. Journal of Food Protection 2005, 68:191-198.
22. Jeong S., Marks B.P., Orta-Ramirez A. Thermal inactivation kinetics for Salmonella Enteriditis PT 30 on almonds subjected to moist-air convection heating. Journal of Food Protection 2009, 72:1602-1609.
23. King A.D., Jones T. Nut meats. Compendium of methods for the microbiological examination of foods 2001, 561-563. American Public Health Association, Washington, DC. 4th ed. F.P. Downes, K. Ito (Eds.).
24. Ledet Müller L., Hjertqvist M., Payne L., Pettersson H., Olsson A., Plym Forshell L., Andersson Y. Cluster of Salmonella Enteritidis in Sweden 2005-2006 - Suspected source: Almonds. Eurosurveillance 2007, 12(6):153-155.
25. Lee S.-Y., Oh S.-W., Chung H.-J., Reyes-De-Corcuera J.I., Powers J.R., Kang D.H. Reduction of Salmonella enterica serovar Enteritidis on the surface of raw shelled almonds by exposure to steam. Journal of Food Protection 2006, 69:591-595.
26. Mazzotta A.S. Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. Journal of Food Protection 2001, 64:315-320.
27. Miller K.S., Singh R.P., Farkas B.E. Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil. Journal of Food Processing and Preservation 1994, 18:461-472.
28. Ng H., Bayne H.G., Garibaldi J.A. Heat resistance of Salmonella: the uniqueness of Salmonella senftenberg 775W. Applied Microbiology 1969, 17:78-82.
29. Toledo R.T. Fundamentals of food process engineering 1991, Van Nostrand Reinhold, New York. 2nd ed.
30. Uesugi A.R., Danyluk M.D., Harris L.J. Survival of Salmonella Enteritidis phage type 30 on inoculated almonds stored at -20, 4, 23, and 35°C. Journal of Food Protection 2006, 69:1851-1857.
31. Uesugi A.R., Harris L.J. Growth of Salmonella Enteritidis phage type 30 in almond hull and shell slurries and survival in drying almond hulls. Journal of Food Protection 2006, 69:712-718.
32. Willford J., Mendonca A., Goodridge L.D. Water pressure effectively reduces Salmonella enterica serovar Enteritidis on the surface of raw almonds. Journal of Food Protection 2008, 71:825-829.
33. Yang J., Bingol G., Pan Z., Brandl M.T., McHugh T.H., Wang H. Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering 2010, 101:273-280.