Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds.

@article{Abd2012ImpactOS,
  title={Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds.},
  author={Shirin J. Abd and Kathryn L. McCarthy and Linda J. Harris},
  journal={Journal of food science},
  year={2012},
  volume={77 1},
  pages={M42-7}
}
UNLABELLED Whole Nonpareil variety almonds were inoculated with Salmonella Enteritidis PT 30 and stored at 4 or 23 °C for up to 48 wk. At 1, 12, 24, 37, and 48 wk of storage, almonds were heated by immersion in 121 °C oil. After heating for 0.5 to 2.5 min, almonds were drained, transferred to tryptic soy broth, and mixed with a stomacher prior to plating onto tryptic soy and bismuth sulfite agars. Over the 48 wk of storage, Salmonella declined by 0.5 and 2.1 log CFU/g at 4 and 23 °C… CONTINUE READING