Masters Thesis

Microbiological quality of retail "raw" almonds in the United States

raw” or “natural” as it is thought that the changes in nutritional and sensory characteristics are negligible. Since the 2007 rule, no reported study has tested retail almonds for the presence of Salmonella, nor has any reported study established a microbiological profile of retail almonds. A total of 116 raw retail almond samples were collected and tested for the presence of Salmonella spp., total mesophilic aerobic plate count, coliform count, and generic Escherichia coli count. The presence of Salmonella was not detected in any of the samples. The total aerobic mesophilic plate count was 5.14 log CFU/g, yeast count was 3.32 log CFU/g, mold count was 3.44 log CFU/g, and coliform count was 2.83 log CFU/g. No generic E. coli was detected. These results corroborate prior laboratory findings that the required pasteurization of almonds is effective in protecting consumers from foodborne illness. Pasteurization is a valid food safety intervention method for nut processors, especially in the wake of several recent recalls for Salmonella in other nuts (walnuts, macadamia nuts, pecans, cashews, pistachios, hazelnuts, and pine nuts).

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