Assessment of the microbiological safety of edible roasted nut kernels on retail sale in England, with a focus on Salmonella

There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties wer...

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Bibliographic Details
Published in:	Journal of food protection Vol. 72; no. 4; p. 853
Main Authors:	Little, C L, Jemmott, W, Surman-Lee, S, Hucklesby, L, de Pinnal, E
Format:	Journal Article
Language:	English
Published:	United States 01-04-2009
Subjects:	Cooking England Food Microbiology Nuts - microbiology Public Health Salmonella - isolation & purification England
Online Access:	Get more information
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Summary:	There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall, Salmonella and Escherichia coli were detected from 0.2 and 0.4% of edible roasted nut kernels. Of the nut varieties examined, Salmonella Havana was detected from 1 (4.0%) sample of pistachio nuts, indicating a risk to health. The United Kingdom Food Standards Agency was immediately informed, and full investigations were undertaken. Further examination established the contamination to be associated with the pistachio kernels and not the partly opened shells. Salmonella was not detected in other varieties tested (almonds, Brazils, cashews, hazelnuts, macadamia, peanuts, pecans, pine nuts, and walnuts). E. coli was found at low levels (range of 3.6 to 4/g) in walnuts (1.4%), almonds (1.2%), and Brazils (0.5%). The presence of Salmonella is unacceptable in edible nut kernels. Prevention of microbial contamination in these products lies in the application of good agricultural, manufacturing, and storage practices together with a hazard analysis and critical control points system that encompass all stages of production, processing, and distribution.
ISSN:	0362-028X
DOI:	10.4315/0362-028X-72.4.853