| Autor: |
Pearson, Eva H., Jones, Julia, Waite-Cusic, Joy G. |
| Zdroj: |
Journal of Food Protection; February 2018, Vol. 81 Issue: 2 p254-260, 7p |
| Abstrakt: |
In-shell hazelnuts may be exposed to many sources of Salmonelladuring harvest and postharvest processing. Chemical sanitizers, such as peroxyacetic acid (PAA), are used by some postharvest processors in an attempt to reduce microbial loads; however, data are limited on its efficacy to reduce Salmonellaon in-shell hazelnuts under conditions relevant to the industry. This study analyzed the efficacy of PAA to reduce small numbers of Salmonellaon laboratory-inoculated (3.9 most probable number [MPN] per hazelnut) and naturally contaminated in-shell hazelnuts (8.2 MPN/33 g). Batches of hazelnuts (333 to 1,500 g) were agitated in water or PAA (80 or 200 ppm) for 1 min. Inoculated hazelnuts were analyzed for the presence of Salmonellaon an individual nut basis. Naturally contaminated hazelnuts were analyzed for the presence of Salmonellain larger sample sizes (33 g). Water and PAA (80 ppm) were effective at reducing Salmonellacontamination on laboratory-inoculated hazelnuts (untreated, 85.5% positive; water, 38.7%; and PAA, 29.5%). Neither water nor PAA treatments (80 and 200 ppm) were effective in reducing Salmonellaon naturally contaminated hazelnuts. The use of PAA in wash lines is unlikely to reduce Salmonellacontamination on in-shell hazelnuts; however, PAA may reduce cross-contamination during postharvest washing activities. |
| Databáze: |
Supplemental Index |
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