Willford’s research on almonds led to 99.999 percent decrease in Salmonella

Source of Article:  http://www.littlechicagoreview.com/pages/full_story?page_label=home&widget=full_story&content_instance_id=1889387&open=&


Feb 04 09 - 10:57 AM

His research involves the effects of high hydrostatic pressure, HHP, to eliminate salmonella on almonds

John Willford’s work last summer at the University of Wyoming as a Graduate Research Assistant in the Department of Animal Science – using High Hydrostatic Pressure (HHP) to remove Salmonella presence on almonds – is more relevant than ever after the latest outbreak of Salmonella in peanuts and peanut products prompted another massive recall.
Between 2000 and 2001, a Salmonella enterica servar Enteritidis bacterial food poisoning outbreak associated with the consumption of raw almonds caused 205 cases of food poisoning in Canada and the United States. The outbreak eight years ago was the first time Salmonella-associated food poisoning had been associated with the consumption of raw almonds.
In 2004, another outbreak was associated with raw almonds. As with the 2000-2001 outbreak, S. Enteritidis was identified as the causative agent, and the Centers for Disease Control and Prevention (CDC) identified 29 cases of food poisoning with illness onsets ranging from September 2003 to April of 2004. Ultimately, the 2004 outbreak led to the voluntary recall of approximately 18 million pounds of raw almonds, granola-type bars, muesli-type cereals and other products containing almonds.
HHP processing utilizes extremely high water pressure (14,500 to 100,000 ounds per square inch) in an enclosed chamber containing the food to destroy bacterial cell membrances and proteins; thus, HHP is considered as an emerging control option to destroy pathogenic and spoilage microorganisms in foods, and HHP of foods at low or moderate temperature is being increasingly utilized as a non-thermal processing method to reduce the microbial load in foods.
HHP is often carried out in a stainless steel chamber and utilizes either water, a water/oil mixture, or unpackaged liquid food (e.g. orange juice), depending on the food and packaging, to increase the pressure by pumping in-creased amounts of the specific liquid into the chamber.
A previous study led to t he discovery that, due to low amounts of available water (water activity) on the surface of the almonds, HHP was ineffective at reducing the Salmonella concentration on raw almonds; however, when the almonds were suspended in water and then pressurized, an increased reduction in the Salmonella concentration was achieved. The objective of this secondary study was to further investigate and better document the use of “water pressurization” as an effective method to reduce Salmonella concentrations on raw almonds.
(Summarized from reflections 2008, a magazine published by the University of Wyoming Department of Animal Science.)
The most recent outbreak of Salmonella has been traced to a Georgia processing plant. An AP story last Thursday stated that federal inspectors reported finding roaches, mold, a leaky roof and other sanitary problems at the plant.
Managers at that plant supposedly continued shipping out the peanut products after an independent lab tested the peanuts and stated they were not contaminated. A later news report stated that the same company had a plant in Texas that had dropped between the cracks – health inspectors didn’t even know it was there, thus it had never been inspected.
More than 500 people have gotten sick and at least eight may have died from the peanut products, the AP story said. More than 400 products have been recalled, and the plant has stopped all production.



Main Page

setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please  send your email to info@foodhaccp.com