Affiliation:
1. 1Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616
2. 2DFA of California, 1855 South Van Ness Avenue, Fresno, California 93721, USA
Abstract
Inshell walnuts collected from California walnut handlers over four harvests were evaluated for the presence of Escherichia coli O157:H7 and Salmonella. E. coli O157:H7 was not detected in any of 2,903 375-g samples evaluated in 2011, 2012, and 2013 (<0.034% prevalence; 95% confidence interval [CI], 0 to 0.13%). Salmonella was not isolated from any of the 935 samples in 2010 (100 g evaluated; <0.11% prevalence; 95% CI, 0 to 0.41%) but was isolated from 2 of 905 (375 g; 0.22% prevalence; 95% CI, 0.061 to 0.80%), 1 of 998 (375 g; 0.10% prevalence; 95% CI, 0.018 to 0.56%), and 1 of 1,000 (375 g; 0.10% prevalence; 95% CI, 0.018 to 0.56%) samples in 2011, 2012, and 2013, respectively, for an average annual prevalence of 0.14% (375 g; 95% CI, 0.054 to 0.35%). The levels of Salmonella in positive samples determined by a modified most-probable-number (MPN) method were estimated to be 0.32 to 0.42 MPN/100 g (95% CI, 0.045 to 3.6 MPN/100 g).
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Reference30 articles.
1. Most-Probable-Number Determination of Salmonella Levels in Naturally Contaminated Raw Almonds Using Two Sample Preparation Methods
2. Blessington, T. 2011. A microbiological hazard analysis of California walnut production and handling. Ph.D. dissertation.University of California, Davis.
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