The book of edible nuts.

/pdf/efsa-biohaz-panel-efsa-panel-on-biological-hazards-2014-1p1r5mxzna.pdf

EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2014. Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)

The microbiological safety of cabbage, carrots, celery, and onions/scallions as well as deli (mayonnaise-based) salads that contain these items is the subject of this review. Between 2000 and 2007, the number of outbreaks in the United States associated with these raw produce items ranged from 6 (celery) to 18 (carrots). For cases with confirmed etiologies involving these 4 types of produce as well as coleslaw, chicken, seafood, and other vegetable-based salads, more than 50% of the outbreaks were attributed to viral agents. In contrast, Salmonella spp. served as the major etiological agent in outbreaks associated with potato salad. Surveys conducted on these produce items within the United States and other developed countries found either an absence or infrequent contamination with foodborne pathogens. Despite this low prevalence, experimental studies have demonstrated the potential for preharvest contamination, and this event is more likely to occur when exposure is close to harvest. Postharvest contamination of these produce items has been documented in several cases with water, equipment, and incoming product serving as the principal cross-contamination agent. Survival of contaminated product during subsequent storage is dependent on the storage temperature, produce type, and presence of mayonnaise. Chemical interventions may be relied on to reduce cross-contamination during produce washing operations but are limited in their ability to inactivate pathogens on the produce surface. In contrast, irradiation at dosages (1.0 kGy) approved for use in the United States is an effective treatment for killing pathogenic bacteria in fresh-cut cabbage, carrots, and celery.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00129.x

Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items.

Fate of Escherichia coli O157:H7 in the presence of indigenous microorganisms on commercially packaged baby spinach, as impacted by storage temperature and time.

Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing cross-contamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality.

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

2. M. Palumbo, outreach coordinator, Western Center for Food Safety, University of California, Davis, CA 95616; L. J. Harris, cooperative extension specialist, microbial food safety, Department of Food Science and Technology, University of California, Davis, CA 95616; M. D. Danyluk, assistant professor, Food Science and Human Nutrition Department, Citrus Research and Education Center, Lake Alfred, FL 33850; UF/IFAS Extension, Gainesville, FL 32611.

Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013

The culinary definition of nuts is very broad and includes botanically defined nuts (e.g.,acorn, chestnut, and filbert), seeds (e.g.,Brazil nut, cashew, pignoli or pine nut, and pumpkin, sesame, and sunflower seeds), legumes (e.g.,peanut), and drupes (e.g.,almond, coconut, macadamia nut, pecan, pistachio, and walnut). This chapter presents an overview of the behavior of microorganisms on nuts, cereals, and products produced from them, with particular emphasis on describing conditions that permit or inhibit growth and treatments that can be used for microbial control or elimination. Worldwide, the production, harvesting, and processing techniques for nuts range from highly mechanized to labor intensive, and methods vary significantly among various types of nuts. The initial microbiota of peanuts, which develop beneath the soil surface, originates from the soil. The aspergilli, especially Aspergillus flavus, are ubiquitous invaders of nuts and can produce the mycotoxin aflatoxin. Processing steps that involve a thermal treatment often play a dual role of altering the texture and appearance of nuts and reducing microbial contamination. Microbiological contamination of cereal grains occurs while the grains are growing in the field. These contaminants can increase in number while the grains are actively growing and after harvesting. Milled cereal grains are produced by a dry-milling process. The resulting flours can be further wet processed, or “hydroprocessed,” in order to separate the gluten and starch components.

Nuts, Seeds, and Cereals

SUMMARY A panel of scientists with expertise in microbial safety of fresh produce was convened to review recent research and re-evaluate guidelines for foodservice and restaurant operators, regulatory agencies with oversight over food facilities, and consumers for handling prewashed bagged salads. The guidelines developed by the panel, together with materials reviewed by the panel to develop the guidelines, are presented. The background materials reviewed include published research and recent recommendations made by other authoritative sources. The panel concluded that leafy green salad in sealed bags labeled "washed" or "ready-to-eat" that are produced in a facility inspected by a regulatory authority and operated under cGMPs, does not need additional washing at the time of use unless specifically directed on the label. The panel also advised that additional washing of ready-to-eat green salads is not likely to enhance safety. The risk of cross contamination from food handlers and food contact surfaces used during washing may outweigh any safety benefit that further washing may confer.

http://www.perishablepundit.com/docs/fresh-cut-greens-handling.pdf

Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators

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Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013

Nuts, Seeds, and Cereals

Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators