Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats.

@article{Beuchat2012EvaluationOS,
  title={Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats.},
  author={Larry R. Beuchat and David A Mann and Walid Q. Alali},
  journal={Journal of food protection},
  year={2012},
  volume={75 11},
  pages={1930-8}
}
Chlorine, organic acids, and water extracts of inedible pecan components were tested for effectiveness in killing Salmonella on pecans. In-shell pecans and nutmeats (U.S. Department of Agriculture medium pieces) were immersion inoculated with a mixture of five Salmonella serotypes, dried to 3.7% moisture, and stored at 4°C for 3 to 6 weeks. In-shell nuts… CONTINUE READING