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Nuts and Nut Pastes

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The Microbiological Safety of Low Water Activity Foods and Spices

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Worldwide nut production has expanded rapidly in recent years with a corresponding increase in consumption. Large outbreaks of salmonellosis have been associated with nuts and their products during this same time period, which has resulted in a major shift in the approach used to process these products. A brief overview of the history and use of nuts and differences in production and harvest practices of several major nuts are presented in this chapter. The association of foodborne pathogens with nuts is discussed in the context of outbreaks, recalls, and surveys. Potential routes of contamination of nuts with foodborne pathogens are presented along with an overview of current thermal and nonthermal methods for the reduction of pathogens and the factors affecting their efficacy.

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  1. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA

    John C. Frelka & Linda J. Harris

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  1. Food Safety Intervention Technologies, U.S. Department of Agriculture ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Frelka, J.C., Harris, L.J. (2014). Nuts and Nut Pastes. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2062-4_12

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