|
|
|
 |
|
Research Project:
NEW SUSTAINABLE PROCESSING TECHNOLOGIES TO PRODUCE HEALTHY, VALUE-ADDED FOODS FROM SPECIALTY CROPS AND THEIR CO-PRODUCTS
Location: Processed Foods Research
Title: Review of current technologies for reduction of Salmonella populations on almonds
Authors
Submitted to: Food and Bioprocess Technology
Publication Type: Review Article
Publication Acceptance Date: January 19, 2012
Publication Date: February 10, 2012
Citation: Pan, Z., Bingol, G., Mchugh, T.H., Brandl, M. 2012. Review of current technologies for reduction of Salmonella populations on almonds. Food and Bioprocess Technology. 5(6):2046-2057. DOI: 10.1007/s11947-012-0789-6.
Technical Abstract:
After the 2001 and 2004 Salmonellosis outbreaks that were associated with raw almonds, ensuring the microbial safety of almonds by treating them to achieve a minimum 4-log reduction of Salmonella population became mandatory in California, the world’s largest almond producer. In this paper, we summarize potential pathways of microbial contamination during almond production and manufacturing. Furthermore, we review sanitization technologies, including chemical, thermal, and non-thermal methods, as well as proprietary systems with regard to microbial and sensory quality of almonds and compare various aspects of their use during almond processing.
|
|
|
|
|
|
|
Last Modified: 05/25/2013
|
|
Printable Version
E-mail this page
