Research Progress in the Control of <i>Salmonella</i> in Almond by Sterilization Technology

GAO Liang; YAN Xiaotong; LIU Binxiong; LI Changcheng; FANG Ting

doi:10.13386/j.issn1002-0306.2020090278

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 394-399. > DOI: 10.13386/j.issn1002-0306.2020090278

GAO Liang, YAN Xiaotong, LIU Binxiong, et al. Research Progress in the Control of Salmonella in Almond by Sterilization Technology[J]. Science and Technology of Food Industry, 2021, 42(23): 394−399. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090278.

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Research Progress in the Control of Salmonella in Almond by Sterilization Technology

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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Received Date: September 26, 2020
Available Online: October 07, 2021

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Abstract

Abstract

Almond is a very popular nut food, but at the stage of harvesting from the orchard, it may be infected with Salmonella from the soil, which is harmful to human health. After the 2001 and 2004 Salmonellosis outbreaks that were associated with raw almonds, ensuring the microbial safety of almonds by treating them to achieve a minimum 4 lg CFU/g reduction of Salmonella population became mandatory in California, the world’s largest almond producer. Therefore, the control of Salmonella in the production of almonds is particularly important. This paper briefly summarized the effect and research progress of two types of sterilization techniques (pyrobacterial, non-pyrobacterial) in controlling Salmonella in almonds, in order to provide reference for the application of sterilization technology in the control of Salmonella in almonds.
- sterilization technology,
- almond,
- Salmonella

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References

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