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Review of Current Technologies for Reduction of Salmonella Populations on Almonds

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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.

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Authors and Affiliations

  1. Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, 800 Buchanan Street, Albany, CA, 94710, USA

    Zhongli Pan, Gokhan Bingol & Tara H. McHugh

  2. Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA, 95616, USA

    Zhongli Pan

  3. Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, Albany, CA, 94710, USA

    Maria T. Brandl

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  1. Zhongli Pan
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Pan, Z., Bingol, G., Brandl, M.T. et al. Review of Current Technologies for Reduction of Salmonella Populations on Almonds. Food Bioprocess Technol 5, 2046–2057 (2012). https://doi.org/10.1007/s11947-012-0789-6

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