Microbiology and Sanitation

  • Larry R. Beuchat
Chapter

Abstract

The incidence of major groups of microorganisms (molds and bacteria) which contaminate and can cause spoilage of pecans is widespread. Many types of microorganisms can be found in pecan groves, processing plants, and commercial distribution centers. The problem is one of microbiological control and not, with few exceptions, elimination from pecans. Exposure of nuts to various contaminating influences such as weather conditions, particularly air movement and rainfall, dust from soil, animals such as cattle, horses, goats, squirrels and birds, and sub-optimal storage conditions all contribute to the microbial quality of pecans.

Keywords

Propylene Oxide Aflatoxin Production Penicillium Species Aspergillus Parasiticus Alternaria Species 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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© Springer Science+Business Media Dordrecht 1994

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  • Larry R. Beuchat

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