Water pressure effectively reduces Salmonella enterica serovar enteritidis on the surface of raw almonds.

The effects of continuous high hydrostatic water pressure treatments (414 and 483 MPa with a holding time of 6 min) on the viability of two strains of Salmonella enterica serovar Enteritidis (PT 9c and PT 30) inoculated onto raw almonds were evaluated at 25 degrees C. The concentrations of both Salmonella Enteritidis isolates were reduced to undetectable… CONTINUE READING