Salmonella survival on pecans as influenced by processing and storage conditions.
Survival of Salmonella senftenberg 775W, S. anatum, and S. typhimurium during exposure to currently practiced, as well as abusive, pecan processing and storage conditions was studied. Thermal treatments normally carried out during the processing of pecans are inadequate to consistently destroy salmonellae in highly contaminated inshell nuts. Pecan nut packing tissue was toxic to salmonellae, thus affording some protection against high initial contamination and subsequent survival of the organisms. Examinations of inoculated inshell pecans stored at -18, -7, 5, and 21 C for up to 32 weeks revealed that the extent of survival was inversely correlated to the storage temperature. S. senftenberg 775W and S. anatum were not detectable on inshell nuts after 16 weeks of storage at 21 C. Little decrease in viable population of the three species was noted on inoculated pecan halves stored at -18, -7, and 5 C for 32 weeks. Due to organoleptic quality deterioration in pecan nutmeats at elevated temperatures, sterilization methods other than thermal treatment appear to be required for the elimination of viable salmonellae from pecan nuts.
D002452:Cell Count; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D009754:Nuts; D012034:Refrigeration; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification; D012486:Salmonella typhimurium / Q000254:growth & development / Q000302:isolation & purification; D014867:Water
D014867:Water