
Full text loading...
Category: Applied and Industrial Microbiology; Food Microbiology
Nuts and Cereals, Page 1 of 2
< Previous page | Next page > /docserver/preview/fulltext/10.1128/9781555815912/9781555814076_Chap09-1.gif /docserver/preview/fulltext/10.1128/9781555815912/9781555814076_Chap09-2.gifAbstract:
This chapter presents an overview of the behavior of microorganisms on nuts, cereals, and products, with particular emphasis on describing conditions that permit or inhibit growth and treatments that can be used for their control or elimination. Seed coats or pellicles are present on all nuts and develop from tissues originally surrounding the ovule. Worldwide, production, harvesting, and processing techniques for nuts range from highly mechanized to labor-intensive, and methods vary significantly for the various types of nuts. Water activity values of less than 0.70 essentially eliminate bacterial and fungal growth in nuts. Aflatoxins, produced by A. flavus, Aspergillus parasiticus, and Aspergillus nomius, are the most common mycotoxins found in nuts and nut products. Soils are partially removed during harvest by forced air or sifting, but significant amounts may be brought into storage and processing facilities and can contaminate equipment and nuts during processing. Long-term storage temperatures range from 4°C to ambient, but after processing and packaging, nuts are generally distributed and displayed at the retail level at ambient temperature.
Full text loading...
Survival during storage at 35 ± 2°C (◆), 23 ± 3°C (▪), 4 ± 2°C (▲), and −20 ± 2°C (×) of Salmonella serovar Enteritidis PT 30 inoculated onto almonds at a population of approximately 7 log CFU/almond. Almonds stored at 35°C were not analyzed after 170 days ( 77 ).
Outbreaks of illness associated with the consumption of nuts
U.S. FDA defect action levels for insect and rodent contamination of grains and cereal products a
Microbiological profile of wheat flour a
Geometric mean values of combined yeast and mold counts in several milled cereal grains a