Food and Bioprocess Technology

, Volume 5, Issue 6, pp 2046–2057

Review of Current Technologies for Reduction of Salmonella Populations on Almonds

  • Zhongli Pan
  • Gokhan Bingol
  • Maria T. Brandl
  • Tara H. McHugh
Review Paper

DOI: 10.1007/s11947-012-0789-6

Cite this article as:
Pan, Z., Bingol, G., Brandl, M.T. et al. Food Bioprocess Technol (2012) 5: 2046. doi:10.1007/s11947-012-0789-6

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.

Keywords

NutsSalmonellosisFoodborne diseasesPasteurizationContaminationOutbreaks

Copyright information

© Springer Science+Business Media, LLC (outside the USA) 2012

Authors and Affiliations

  • Zhongli Pan
    • 1
    • 2
  • Gokhan Bingol
    • 1
  • Maria T. Brandl
    • 3
  • Tara H. McHugh
    • 1
  1. 1.Processed Foods Research Unit, Western Regional Research Center, Agricultural Research ServiceUS Department of AgricultureAlbanyUSA
  2. 2.Department of Biological and Agricultural EngineeringUniversity of California DavisDavisUSA
  3. 3.Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research ServiceUS Department of AgricultureAlbanyUSA