title: Modeling the survival kinetics of Salmonella in tree nuts for use in risk assessment.
abstract: Salmonella has been shown to survive in tree nuts over long periods of time. This survival capacity and its variability are key elements for risk assessment of Salmonella in tree nuts. The aim of this study was to develop a mathematical model to predict survival of Salmonella in tree nuts at ambient storage temperatures that considers variability and uncertainty separately and can easily be incorporated into a risk assessment model. Data on Salmonella survival on raw almonds, pecans, pistachios and walnuts were collected from the peer reviewed literature. The Weibull model was chosen as the baseline model and various fixed effect and mixed effect models were fit to the data. The best model identified through statistical analysis testing was then used to develop a hierarchical Bayesian model. Salmonella in tree nuts showed slow declines at temperatures ranging from 21°C to 24°C. A high degree of variability in survival was observed across tree nut studies reported in the literature. Statistical analysis results indicated that the best applicable model was a mixed effect model that included a fixed and random variation of δ per tree nut (which is the time it takes for the first log10 reduction) and a fixed variation of ρ per tree nut (parameter which defines the shape of the curve). Higher estimated survival rates (δ) were obtained for Salmonella on pistachios, followed in decreasing order by pecans, almonds and walnuts. The posterior distributions obtained from Bayesian inference were used to estimate the variability in the log10 decrease levels in survival for each tree nut, and the uncertainty of these estimates. These modeled uncertainty and variability distributions of the estimates can be used to obtain a complete exposure assessment of Salmonella in tree nuts when including time-temperature parameters for storage and consumption data. The statistical approach presented in this study may be applied to any studies that aim to develop predictive models to be implemented in a probabilistic exposure assessment or a quantitative microbial risk assessment.
authors.affiliation: Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA. Electronic address: sofia.santillanafarakos@fda.hhs.gov.
authors.forename: Sofia M
authors.initials: SM
authors.lastname: Santillana Farakos
authors.affiliation: Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA.
authors.forename: Régis
authors.initials: R
authors.lastname: Pouillot
authors.affiliation: Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Bedford Park, IL, USA.
authors.forename: Nathan
authors.initials: N
authors.lastname: Anderson
authors.affiliation: Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA.
authors.forename: Rhoma
authors.initials: R
authors.lastname: Johnson
authors.affiliation: Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA.
authors.forename: Insook
authors.initials: I
authors.lastname: Son
authors.affiliation: Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA.
authors.forename: Jane
authors.initials: J
authors.lastname: Van Doren
mesh_terms: D001499:Bayes Theorem; D007700:Kinetics; D050296:Microbial Viability; D008954:Models, Biological; D009754:Nuts / Q000145:classification / Q000382:microbiology*; D018570:Risk Assessment; D012475:Salmonella / Q000502:physiology*; D013696:Temperature
keywords: Bayesian inference; Fixed effect model; Low moisture; Mixed effect model; Predictive microbiology