Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with Electrolyzed Oxidizing Water on Inoculated Hass Avocados (Persea americana var. Hass)

2011 ◽  
Vol 74 (9) ◽  
pp. 1552-1557 ◽  
Author(s):  
O. RODRÍGUEZ-GARCIA ◽  
V. M. GONZÁLEZ-ROMERO ◽  
E. FERNÁNDEZ-ESCARTÍN
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Tap Water ◽  
Bactericidal Effect ◽  
Persea Americana ◽  
Free Chlorine ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Populations

This study was intended to evaluate the bactericidal effect of electrolyzed oxidizing water (EOW) and chlorinated water on populations of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes inoculated on avocados (Persea americana var. Hass). In the first experiment, inoculated avocados were treated with a water wash applied by spraying tap water containing 1 mg/liter free chlorine for 15 s (WW); WW treatment and then spraying sodium hypochlorite in water containing 75 mg/liter free chlorine for 15 s (Cl75); WW treatment and then spraying alkaline EOW for 30 s (AkEW) and then spraying acid EOW (AcEW) for 15 s; and spraying AkEW and then AcEW. In another experiment, the inoculated avocados were treated by spraying AkEW and then AcEW for 15, 30, 60, or 90 s. All three pathogen populations were lowered between 3.6 and 3.8 log cycles after WW treatment. The application of Cl75 did not produce any further reduction in counts, whereas AkEW and then AcEW treatment resulted in significantly lower bacterial counts for L. monocytogenes and E. coli O157:H7 but not for Salmonella. Treatments with AkEW and then AcEW produced a significant decrease in L. monocytogenes, Salmonella, and E. coli O157:H7 populations, with estimated log reductions of 3.9 to 5.2, 5.1 to 5.9, and 4.2 to 4.9 log CFU/cm2, respectively. Spraying AcEW for more than 15 s did not produce any further decrease in counts of Salmonella or E. coli O157:H7, whereas L. monocytogenes counts were significantly lower after spraying AcEW for 60 s. Applying AkEW and then AcEW for 15 or 30 s seems to be an effective alternative to reduce bacterial pathogens on avocado surfaces.

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

Inactivation of Escherichia coli O157:H7, Salmonella enterica Serotype Enteritidis, and Listeria monocytogenes on Lettuce by Hydrogen Peroxide and Lactic Acid and by Hydrogen Peroxide with Mild Heat

2002 ◽  
Vol 65 (8) ◽  
pp. 1215-1220 ◽  
Author(s):  
CHIA-MIN LIN ◽  
SARAH S. MOON ◽  
MICHAEL P. DOYLE ◽  
KAY H. McWATTERS
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Sensory Characteristics ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction

Iceberg lettuce is a major component in vegetable salad and has been associated with many outbreaks of foodborne illnesses. In this study, several combinations of lactic acid and hydrogen peroxide were tested to obtain effective antibacterial activity without adverse effects on sensory characteristics. A five-strain mixture of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria monocytogenes was inoculated separately onto fresh-cut lettuce leaves, which were later treated with 1.5% lactic acid plus 1.5% hydrogen peroxide (H2O2) at 40°C for 15 min, 1.5% lactic acid plus 2% H2O2 at 22°C for 5 min, and 2% H2O2 at 50°C for 60 or 90 s. Control lettuce leaves were treated with deionized water under the same conditions. A 4-log reduction was obtained for lettuce treated with the combinations of lactic acid and H2O2 for E. coli O157:H7 and Salmonella Enteritidis, and a 3-log reduction was obtained for L. monocytogenes. However, the sensory characteristics of lettuce were compromised by these treatments. The treatment of lettuce leaves with 2% H2O2 at 50°C was effective not only in reducing pathogenic bacteria but also in maintaining good sensory quality for up to 15 days. A ≤4-log reduction of E. coli O157:H7 and Salmonella Enteritidis was achieved with the 2% H2O2 treatment, whereas a 3-log reduction of L. monocytogenes was obtained. There was no significant difference (P > 0.05) between pathogen population reductions obtained with 2% H2O2 with 60- and 90-s exposure times. Hydrogen peroxide residue was undetectable (the minimum level of sensitivity was 2 ppm) on lettuce surfaces after the treated lettuce was rinsed with cold water and centrifuged with a salad spinner. Hence, the treatment of lettuce with 2% H2O2 at 50°C for 60 s is effective in initially reducing substantial populations of foodborne pathogens and maintaining high product quality.

Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8†

2013 ◽  
Vol 76 (7) ◽  
pp. 1245-1249 ◽  
Author(s):  
F. BREIDT ◽  
K. KAY ◽  
J. COOK ◽  
J. OSBORNE ◽  
B. INGHAM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Benzoic Acid ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction ◽  
Acidified Foods

A critical factor in ensuring the safety of acidified foods is the establishment of a thermal process that assures the destruction of acid-resistant vegetative pathogenic and spoilage bacteria. For acidified foods such as dressings and mayonnaises with pH values of 3.5 or higher, the high water phase acidity (acetic acid of 1.5 to 2.5% or higher) can contribute to lethality, but there is a lack of data showing how the use of common ingredients such as acetic acid and preservatives, alone or in combination, can result in a 5-log reduction for strains of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in the absence of a postpackaging pasteurization step. In this study, we determined the times needed at 10°C to achieve a 5-log reduction of E. coli O157:H7, S. enterica, and L. monocytogenes in pickling brines with a variety of acetic and benzoic acid combinations at pH 3.5 and 3.8. Evaluation of 15 different acid-pH combinations confirmed that strains of E. coli O157:H7 were significantly more acid resistant than strains of S. enterica and L. monocytogenes. Among the acid conditions tested, holding times of 4 days or less could achieve a 5-log reduction for vegetative pathogens at pH 3.5 with 2.5% acetic acid or at pH 3.8 with 2.5% acetic acid containing 0.1% benzoic acid. These data indicate the efficacy of benzoic acid for reducing the time necessary to achieve a 5-log reduction in target pathogens and may be useful for supporting process filings and the determination of critical controls for the manufacture of acidified foods.

Two Generally Recognized as Safe Surfactants plus Acidulants Inactivate Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Suspension or on Dip-Inoculated Grape Tomatoes

2020 ◽  
Vol 83 (4) ◽  
pp. 637-643
Author(s):  
JOSHUA B. GURTLER
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Bovine Serum ◽  
Fresh Produce ◽  
Free Chlorine ◽  
Sodium Dodecylbenzene Sulfonate ◽  
Escherichia Coli O157 ◽  
E Coli

ABSTRACT Contamination of fresh produce with the foodborne pathogens Salmonella enterica, Listeria monocytogenes, and Escherichia coli O157:H7 continues to be problematic, resulting in outbreaks of foodborne illness and costly corporate recalls. Various individual concentrations of citric or lactic acids (0.35 to 0.61%) or isopropyl citrate (0.16 to 0.54%) combined with two generally recognized as safe surfactants, 0.025% sodium-2-ethyl-hexyl sulfate and 0.025% sodium dodecylbenzene-sulfonate, were tested against these three pathogens in suspension and when inoculated and dried on the surface of grape tomatoes. The efficacy of sodium hypochlorite (NaClO; at 46 ppm) was also evaluated under dirty and clean conditions in suspension after addition of 0.3 or 0.03% bovine serum albumin, respectively, as an organic load. NaClO (46 ppm) inactivated the three pathogens in suspension by <0.76 log CFU/mL after 5 min in the presence of 0.3% bovine serum albumin, whereas 9 and 15 ppm of free chlorine inactivated the pathogens by 0.64 and 2.77 log CFU/mL, respectively, after 5 min under clean conditions. Isopropyl citrate (0.16% acidulant) plus 0.05% total concentration of the two surfactants inactivated the pathogens in suspension by up to 7.0 log CFU/mL within 2 min. When applied to grape tomatoes for 2 min, 0.54% isopropyl citrate plus 0.025% concentrations of each of the two surfactants reduced Salmonella, E. coli O157:H7, and L. monocytogenes by as much as ca. 5.47, 4.89, and 4.19 log CFU/g, respectively. These reductions were significantly greater than those achieved with 49 ppm of free chlorine. Citric acid and lactic acid plus surfactant washes achieved greater inactivation than water-only washes, reducing Salmonella, E. coli O157:H7, and L. monocytogenes on tomatoes by up to 4.90, 4.37, and 3.98 log CFU/g, respectively. These results suggest that these combinations of acidulants and surfactants may be an effective tool for preventing cross-contamination during the washing of grape tomatoes, for reducing pathogens on the fruit itself, and as an alternative to chlorine for washing fresh produce. HIGHLIGHTS

Survival and Growth of Listeria monocytogenes and Enterohemorrhagic Escherichia coli O157:H7 in Minimally Processed Artichokes

2003 ◽  
Vol 66 (12) ◽  
pp. 2203-2209 ◽  
Author(s):  
SUSANA SANZ ◽  
MERCEDES GIMÉNEZ ◽  
CARMEN OLARTE
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Tap Water ◽  
Storage Period ◽  
Enterohemorrhagic Escherichia Coli ◽  
Fecal Coliforms ◽  
Escherichia Coli O157 ◽  
Natural Background ◽  
Minimally Processed ◽  
E Coli

The ability of Listeria monocytogenes and Escherichia coli O157:H7 inoculated by immersion (at 4.6 and 5.5 log CFU/g, respectively) to survive on artichokes during various stages of preparation was determined. Peeling, cutting, and disinfecting operations (immersion in 50 ppm of a free chlorine solution at 4°C for 5 min) reduced populations of L. monocytogenes and E. coli O157:H7 by only 1.6 and 0.8 log units, respectively. An organic acid rinse (0.02% citric acid and 0.2% ascorbic acid) was more effective than a tap water rinse in removing these pathogens. Given the possibility of both pathogens being present on artichokes at the packaging stage, their behavior during the storage of minimally processed artichokes was investigated. For this purpose, batches of artichokes inoculated with L. monocytogenes or E. coli O157:H7 (at 5.5 and 5.2 log CFU/g, respectively) were packaged in P-Plus film bags and stored at 4°C for 16 days. During this period, the equilibrium atmosphere composition and natural background microflora (mesophiles, psychrotrophs, anaerobes, and fecal coliforms) were also analyzed. For the two studied pathogens, the inoculum did not have any effect on the final atmospheric composition (10% O2, 13% CO2) or on the survival of the natural background microflora of the artichokes. L. monocytogenes was able to survive during the entire storage period in the inoculated batches, while the E. coli O157:H7 level increased by 1.5 log units in the inoculated batch during the storage period. The modified atmosphere was unable to control the behavior of either pathogen.

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Lactobacillus leichmannii by Combinations of Ozone and Pulsed Electric Field

2001 ◽  
Vol 64 (6) ◽  
pp. 777-782 ◽  
Author(s):  
RAGIP UNAL ◽  
JIN-GAB KIM ◽  
AHMED E. YOUSEF
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Bactericidal Effect ◽  
Treatment Level ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Nonthermal Processing ◽  
Lactobacillus Leichmannii

Pulsed electric field (PEF) and ozone technologies are nonthermal processing methods with potential applications in the food industry. This research was performed to explore the potential synergy between ozone and PEF treatments against selected foodborne bacteria. Cells of Lactobacillus leichmannii ATCC 4797, Escherichia coli O157:H7 ATCC 35150, and Listeria monocytogenes Scott A were suspended in 0.1% NaCl and treated with ozone, PEF, and ozone plus PEF. Cells were treated with 0.25 to 1.00 μg of ozone per ml of cell suspension, PEF at 10 to 30 kV/cm, and selected combinations of ozone and PEF. Synergy between ozone and PEF varied with the treatment level and the bacterium treated. L. leichmannii treated with PEF (20 kV/cm) after exposure to 0.75 and 1.00 μg/ml of ozone was inactivated by 7.1 and 7.2 log10 CFU/ml, respectively; however, ozone at 0.75 and 1.00 μg/ml and PEF at 20 kV/cm inactivated 2.2, 3.6, and 1.3 log10 CFU/ml, respectively. Similarly, ozone at 0.5 and 0.75 μg/ml inactivated 0.5 and 1.8 log10 CFU/ml of E. coli, PEF at 15 kV/cm inactivated 1.8 log10 CFU/ml, and ozone at 0.5 and 0.75 μg/ml followed by PEF (15 kV/cm) inactivated 2.9 and 3.6 log10 CFU/ml, respectively. Populations of L. monocytogenes decreased 0.1, 0.5, 3.0, 3.9, and 0.8 log10 CFU/ml when treated with 0.25, 0.5, 0.75, and 1.0 μg/ml of ozone and PEF (15 kV/cm), respectively; however, when the bacterium was treated with 15 kV/cm, after exposure to 0.25, 0.5, and 0.75 μg/ml of ozone, 1.7, 2.0, and 3.9 log10 CFU/ml were killed, respectively. In conclusion, exposure of L. leichmannii, E. coli, and L. monocytogenes to ozone followed by the PEF treatment showed a synergistic bactericidal effect. This synergy was most apparent with mild doses of ozone against L. leichmannii.

Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Garlic Butter as Affected by Storage Temperature

2002 ◽  
Vol 65 (12) ◽  
pp. 1976-1980 ◽  
Author(s):  
BARBARA B. ADLER ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Storage Time ◽  
Storage Temperature ◽  
Rapid Decline ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Populations ◽  
And Storage

Garlic is known to have antimicrobial activity against several spoilage and pathogenic bacteria. However, the fate of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter has not been reported. This study was undertaken to determine the viability of these organisms in garlic butter as affected by the type of raw minced garlic added to the butter, storage temperature, and storage time. Unsalted butter at 40°C was combined with raw minced jumbo, elephant, or small-cloved garlic at a 4:1 butter/garlic ratio (wt/wt), inoculated with mixed-strain suspensions of Salmonella, E. coli O157:H7, or L. monocytogenes, and stored at 4.4, 21, or 37°C for up to 48 h. All pathogens retained their viability at 4.4°C, regardless of the presence of garlic. The addition of garlic to butter enhanced the rates of inactivation of all three pathogens at 21 and 37°C. The most rapid decline in pathogen populations was observed at 37°C. The inactivation of L. monocytogenes occurred more slowly than did that of Salmonella or E. coli O157:H7. The inactivation of Salmonella and L. monocytogenes was more rapid in jumbo garlic butter than in elephant or small-cloved garlic butter. It is concluded that Salmonella, E. coli O157:H7, and L. monocytogenes did not grow in unsalted butter, with or without garlic added (20%, wt/wt), when inoculated products were stored at 4.4, 21, and 37°C for up to 48 h.

Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce†

2000 ◽  
Vol 63 (1) ◽  
pp. 25-30 ◽  
Author(s):  
CHIA-MIN LIN ◽  
JEONGMOK KIM ◽  
WEN-XIAN DU ◽  
CHENG-I WEI
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Bactericidal Activity ◽  
Bactericidal Effect ◽  
Escherichia Coli O157 ◽  
Methyl Isothiocyanate ◽  
E Coli ◽  
Log Reduction ◽  
Iceberg Lettuce ◽  
Resistant Strains

The bactericidal activity of allyl and methyl isothiocyanate (AITC and MITC) was tested with a rifampicin-resistant strain of Salmonella Montevideo and streptomycin-resistant strains of Escherichia coli O157:H7 and Listeria monocytogenes Scott A. Iceberg lettuce inoculated with high (107 to 108 CFU/g) and low (103 to 104 CFU/g) concentrations of bacterial pathogens was treated with AITC and MITC in sealed containers at 4°C for 4 days. AITC showed stronger bactericidal activity than MITC against E. coli O157:H7 and Salmonella Montevideo, whereas MITC showed stronger activity against L. monocytogenes than E. coli O157:H7 and Salmonella Montevideo. Up to 8-log reduction occurred with E. coli O157:H7 and Salmonella Montevideo on lettuce following treatment with vapor generated from 400 μl of AITC for 2 and 4 days, respectively. AITC was used to treat tomatoes inoculated with Salmonella Montevideo on stem scars and skin and apples inoculated with E. coli O157:H7 on stem scars. The bactericidal effect of AITC varied with bacteria species and exposure time. Salmonella Montevideo inoculated on tomato skin was more sensitive to AITC than that on stem scars. Treatment with vapor generated from 500 μl of AITC caused an 8-log reduction in bacteria on tomato skin but only a 5-log reduction on tomato stem scars. The bactericidal activity of AITC was weaker for E. coli O157:H7 on apple stem scars; only a 3-log reduction in bacteria occurred when 600 μl of AITC was used.

Impact of pH Enhancement on Populations of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in Boneless Lean Beef Trimmings†

2003 ◽  
Vol 66 (5) ◽  
pp. 874-877 ◽  
Author(s):  
STEVEN E. NIEBUHR ◽  
J. S. DICKSON
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Ground Beef ◽  
Final Concentration ◽  
Escherichia Coli O157 ◽  
Ammonia Gas ◽  
E Coli ◽  
Lean Beef ◽  
Pathogen Populations ◽  
Multiple Strains

Boneless lean beef trimmings were inoculated with multiple strains of salmonellae, Listeria monocytogenes, and Escherichia coli O157:H7 at levels of ca. 6 log10 CFU/g. pH enhancement with ammonia gas was then used to increase the pH of the trimmings to ca. 9.6. The product was then frozen, chipped, and compressed into blocks. pH enhancement reduced the populations of salmonellae, L. monocytogenes, and E. coli O157:H7 by approximately 4, 3, and 1 log10 cycles, respectively. After the product had been frozen and compressed into blocks, no salmonellae or E. coli O157:H7 were detectable by enumeration or after enrichment and isolation. The final populations of L. monocytogenes were reduced by ca. 3 log10 cycles relative to the initial populations. When uninoculated pH-enhanced lean boneless trimmings were blended with inoculated ground beef to a final concentration of 15% (wt/wt), pathogen populations in the ground beef were reduced by approximately 0.2 log10 cycles.

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Raw Peanut and Pecan Kernels Stored at −24, 4, and 22°C

2015 ◽  
Vol 78 (2) ◽  
pp. 323-332 ◽  
Author(s):  
PARDEEPINDER K. BRAR ◽  
LISSETH G. PROANO ◽  
LORETTA M. FRIEDRICH ◽  
LINDA J. HARRIS ◽  
MICHELLE D. DANYLUK
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Moisture Content ◽  
Room Temperature ◽  
Limit Of Detection ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Populations

Cocktails of lawn-collected cells were used to determine the survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on the surface of raw peanut and pecan kernels. Kernels were inoculated with mixtures of four to five strains at 3 or 6 log CFU/g, dried at room temperature, and then stored at −24 ± 1, 4 ± 2, and 22 ± 1°C for 28 or 365 days. In most cases, rates of decline of the pathogens did not differ significantly between the two inoculum concentrations in the 28-day study. At 6 log CFU/g, populations of all pathogens were reduced by 0.5 to 1.6 log CFU/g during an initial 3-day drying period on both peanuts and pecans. The moisture content of peanuts and pecans remained stable at −24 ± 1 and 22 ± 1°C; at 4 ± 2°C, the moisture content increased from 3.8 to 5.6% on peanuts and from 2.6 to 3% on pecans over 365 days. Pathogen populations were stable on pecans stored under frozen and refrigerated conditions, except for L. monocytogenes, which declined at a rate of 0.03 log CFU/g/30 days at 4 ± 2°C. Salmonella populations were stable on peanuts stored at −24 ± 1 and 4 ± 2°C, but E. coli O157:H7 and L. monocytogenes declined at rates of 0.03 to 0.12 log CFU/g/30 days. At 22 ± 1°C, Salmonella, E. coli O157:H7, and L. monocytogenes declined at a rate of 0.22, 0.37, and 0.59 log CFU/g/30 days, respectively, on peanuts, and at 0.15, 0.34, and 1.17 log CFU/g/30 days, respectively, on pecans. Salmonella counts were above the limit of detection (0.30 log CFU/g) throughout the study. In most cases during storage, counts obtained from pecans were higher than from peanuts.

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