2012
DOI: 10.4315/0362-028x.jfp-12-023
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Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at −19, 4, and 24°C

Abstract: The survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes was determined on almonds and pistachios held at typical storage temperatures. Almond kernels and inshell pistachios were inoculated with four- to six-strain cocktails of nalidixic acid-resistant Salmonella, E. coli O157:H7, or L. monocytogenes at 6 log CFU/g and then dried for 72 h. After drying, inoculated nuts were stored at -19, 4, or 24°C for up to 12 months. During the initial drying period after inoculation, levels of all … Show more

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Cited by 125 publications
(65 citation statements)
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“…The influence of temperature began to show around day 30, after which a significant decline was observed for the data at 22°C, while no significant decline was observed at either −24 or 4°C (Figure 10.1). These observed survival kinetics for Salmonella on raw peanuts are in line with other published literature, where survival curves for Salmonella in low water activity foods do not follow log-linear kinetics and show significant asymptotic tails (Uesugi, Danyluk, and Harris, 2006;2010, Blessington, Mitcham, andKimber et al, 2012;Blessington et al, 2013a;Blessington et al, 2013b;Keller et al, 2013;Santillana Farakos, Frank, and Schaffner, 2013). The data presented in Figure 10.1 indicate that the best descrip tion of Salmonella survival under these conditions requires a model that includes a nonlinear inactivation rate and the ability to incorporate tailing.…”
Section: Primary Modelssupporting
confidence: 88%
“…The influence of temperature began to show around day 30, after which a significant decline was observed for the data at 22°C, while no significant decline was observed at either −24 or 4°C (Figure 10.1). These observed survival kinetics for Salmonella on raw peanuts are in line with other published literature, where survival curves for Salmonella in low water activity foods do not follow log-linear kinetics and show significant asymptotic tails (Uesugi, Danyluk, and Harris, 2006;2010, Blessington, Mitcham, andKimber et al, 2012;Blessington et al, 2013a;Blessington et al, 2013b;Keller et al, 2013;Santillana Farakos, Frank, and Schaffner, 2013). The data presented in Figure 10.1 indicate that the best descrip tion of Salmonella survival under these conditions requires a model that includes a nonlinear inactivation rate and the ability to incorporate tailing.…”
Section: Primary Modelssupporting
confidence: 88%
“…Listeriosis associated with the consumption of low-aw food containing Listeria monocytogenes has not been documented. However, L. monocytogenes has been detected in several types of dry foods (19,20). These bacterial pathogens can survive under dry or low-aw environments for long periods of time in or on various foods and food contact surfaces (4,19,20,33).…”
mentioning
confidence: 99%
“…This indicates that a high sucrose content inhibits the growth of both these bacteria at slightly lower temperatures. Whilst limited studies implicate the presence of B. cereus and S. aureus, several have implicated the presence of E. coli and Salmonella [1,8,16,19,20] The macadamia butter used in this simulative study had a carbohydrate content of 5 g of which of total sugar amounted to 3,3 g per 100 g (3,3%). A similar trend was noticed in macadamia butter stored at 18 ∘ C despite the butter having the contained added sugar.…”
Section: Resultsmentioning
confidence: 99%