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Chapter 9 : Nuts and Cereals
Authors:
Michelle D. Danyluk1,
Linda J. Harris2,
William H. Sperber3
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Affiliations:
1: Dept. of Food Science and Technology, University of California, One Shields Ave., Davis, CA 95616-8598;
2: Dept. of Food Science and Technology, University of California, One Shields Ave., Davis, CA 95616-8598;
3: Corporate Food Safety and Regulatory Affairs, Cargill, Inc., 15407 McGinty Road West, Wayzata, MN 55391-9300
Content Type: Reference
Publication Year:
2007
Category: Applied and Industrial Microbiology; Food Microbiology
Book DOI:
10.1128/9781555815912
Chapter DOI:
10.1128/9781555815912.ch9
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Abstract:
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.
Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
Figures
Nuts and Cereals
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Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
/content/10.1128/9781555815912.ch09.ch09fig01
Figure 9.1
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
).
10.1128/9781555815912/f0176-01_thmb.gif
10.1128/9781555815912/f0176-01.gif
Figure 9.1
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 ).
Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
References
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Tables
Nuts and Cereals
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Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
/content/10.1128/9781555815912.ch09.ch09tab01
Table 9.1
Outbreaks of illness associated with the consumption of nuts
Table 9.1
Outbreaks of illness associated with the consumption of nuts
Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
/content/10.1128/9781555815912.ch09.ch09tab02
Table 9.2
U.S. FDA defect action levels for insect and rodent contamination of grains and cereal products
a
Table 9.2
U.S. FDA defect action levels for insect and rodent contamination of grains and cereal products a
Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
Table 9.3
Microbiological profile of wheat flour a
Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9
/content/10.1128/9781555815912.ch09.ch09tab04
Table 9.4
Geometric mean values of combined yeast and mold counts in several milled cereal grains
a
Table 9.4
Geometric mean values of combined yeast and mold counts in several milled cereal grains a
Citation:
Danyluk M, Harris L, Sperber W.
2007.
Nuts and Cereals,
p 171-183.
In
Doyle M, Beuchat L (ed),
Food Microbiology: Fundamentals and Frontiers, Third Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555815912.ch9