Beuchat L R, Heaton E K
Appl Microbiol. 1975 Jun;29(6):795-801. doi: 10.1128/am.29.6.795-801.1975.
Survival of Salmonella senftenberg 775W, S. anatum, and S. typhimurium during exposure to currently practiced, as well as abusive, pecan processing and storage conditions was studied. Thermal treatments normally carried out during the processing of pecans are inadequate to consistently destroy salmonellae in highly contaminated inshell nuts. Pecan nut packing tissue was toxic to salmonellae, thus affording some protection against high initial contamination and subsequent survival of the organisms. Examinations of inoculated inshell pecans stored at -18, -7, 5, and 21 C for up to 32 weeks revealed that the extent of survival was inversely correlated to the storage temperature. S. senftenberg 775W and S. anatum were not detectable on inshell nuts after 16 weeks of storage at 21 C. Little decrease in viable population of the three species was noted on inoculated pecan halves stored at -18, -7, and 5 C for 32 weeks. Due to organoleptic quality deterioration in pecan nutmeats at elevated temperatures, sterilization methods other than thermal treatment appear to be required for the elimination of viable salmonellae from pecan nuts.
研究了森夫滕贝格沙门氏菌775W、鸭沙门氏菌和鼠伤寒沙门氏菌在当前实际的以及滥用的山核桃加工和储存条件下的存活情况。山核桃加工过程中通常进行的热处理不足以始终如一地杀灭高度污染的带壳坚果中的沙门氏菌。山核桃坚果的包装组织对沙门氏菌有毒，因此能为抵御微生物的高初始污染和后续存活提供一定保护。对接种后的带壳山核桃在-18、-7、5和21℃下储存长达32周的检查表明，存活程度与储存温度呈负相关。在21℃下储存16周后，带壳坚果上未检测到森夫滕贝格沙门氏菌775W和鸭沙门氏菌。对接种后的山核桃半粒在-18、-7和5℃下储存32周，这三种菌的活菌数量几乎没有减少。由于温度升高会导致山核桃果仁的感官品质下降，因此似乎需要采用热处理以外的杀菌方法来消除山核桃中的活菌沙门氏菌。
