Risk of salmonellosis from consumption of almonds in the North American market

Lambertini, Elisabetta; Danyluk, Michelle D.; Schaffner, Donald W.; Winter, Carl K.; Harris, Linda J.

doi:10.1016/j.foodres.2011.05.039

Cited by 63 publications

(35 citation statements)

References 20 publications

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“…Ambient temperatures are common during shipping and retail handling (15,28). After purchase, consumers may store nuts for up to an additional 12 months in the freezer, refrigerator, or at ambient temperatures (29).…”

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confidence: 99%

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at −19, 4, and 24°C

Kimber

Kaur

Wang

et al. 2012

Journal of Food Protection

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The survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes was determined on almonds and pistachios held at typical storage temperatures. Almond kernels and inshell pistachios were inoculated with four- to six-strain cocktails of nalidixic acid-resistant Salmonella, E. coli O157:H7, or L. monocytogenes at 6 log CFU/g and then dried for 72 h. After drying, inoculated nuts were stored at -19, 4, or 24°C for up to 12 months. During the initial drying period after inoculation, levels of all pathogens declined by 1 to -log CFU/g on both almonds and pistachios. During storage, moisture content (4.8%) and water activity (0.4) of the almonds and pistachios were consistent at -19°C; increased slowly to 6% and 0.6, respectively, at 4°C; and fluctuated from 4 to 5% and 0.3 to 0.5 at 24°C, respectively. Every 1 or 2 months, levels of each pathogen were enumerated by plating; samples were enriched when levels fell below the limit of detection. No reduction in population level was observed at -19 or 4°C for either pathogen, with the exception of E. coli O157:H7-inoculated almonds stored at 4°C (decline of 0.09 log CFU/g/month). At 24°C, initial rates of decline were 0.20, 0.60, and 0.71 log CFU/g/month on almonds and 0.15, 0.35, and 0.86 log CFU/g/month on pistachios for Salmonella, E. coli O157:H7, and L. monocytogenes, respectively, but distinct tailing of the survival curves was noted for both E. coli O157:H7 and L. monocytogenes.

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confidence: 99%

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at −19, 4, and 24°C

Kimber

Kaur

Wang

et al. 2012

Journal of Food Protection

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124

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“…Both uncertainties in the input variables and intrinsic variability in the processing and handling conditions result in considerable variation in the risk outcomes. Thus, detailed characterization of the variables is important to increase the precision in estimation of the model results (Lambertini et al, 2012).…”

Section: Requirements Of the Lpos-dsm Film For S Typhimurium Safety mentioning

confidence: 99%

Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham

Lee

Kim

Min

2015

Journal of Food Engineering

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“…Predictive models developed for Salmonella survival in these foods include models for survival on almonds at −20, 4, and 24 °C assuming log-linear declines developed by Danyluk, Harris, and Schaffner (2006) and Lambertini et al (2012). Santillana Farakos, Frank, and Schaffner (2013) developed secondary models using a Weibull pri mary model to predict survival in a low-fat food model system at temperatures ranging from 21 to 80°C and a w <0.6.…”

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confidence: 99%

“…In addition to data and models on Salmonella survival, the exposure assessment component of QMRA requires prevalence and contamination levels. Available QMRA of Salmonella in low water activity foods include those by Danyluk, Harris, and Schaffner (2006), Lambertini et al (2012) and the US Food and Drug Administration (FDA, 2013(FDA, , 2016. Lambertini et al (2016) have also conducted a quantitative assessment of the risk of salmonellosis to both humans and also to pets associated with the consumption of dry pet foods.…”

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confidence: 99%

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

Farakos

Danyluk

Schaffner

et al. 2017

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods

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Risk of salmonellosis from consumption of almonds in the North American market

Cited by 63 publications

References 20 publications

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at −19, 4, and 24°C

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at −19, 4, and 24°C

Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

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