Pearson Eva H, Jones Julia, Waite-Cusic Joy G
Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, USA.
J Food Prot. 2018 Feb;81(2):254-260. doi: 10.4315/0362-028X.JFP-17-300.
In-shell hazelnuts may be exposed to many sources of Salmonella during harvest and postharvest processing. Chemical sanitizers, such as peroxyacetic acid (PAA), are used by some postharvest processors in an attempt to reduce microbial loads; however, data are limited on its efficacy to reduce Salmonella on in-shell hazelnuts under conditions relevant to the industry. This study analyzed the efficacy of PAA to reduce small numbers of Salmonella on laboratory-inoculated (3.9 most probable number [MPN] per hazelnut) and naturally contaminated in-shell hazelnuts (8.2 MPN/33 g). Batches of hazelnuts (333 to 1,500 g) were agitated in water or PAA (80 or 200 ppm) for 1 min. Inoculated hazelnuts were analyzed for the presence of Salmonella on an individual nut basis. Naturally contaminated hazelnuts were analyzed for the presence of Salmonella in larger sample sizes (33 g). Water and PAA (80 ppm) were effective at reducing Salmonella contamination on laboratory-inoculated hazelnuts (untreated, 85.5% positive; water, 38.7%; and PAA, 29.5%). Neither water nor PAA treatments (80 and 200 ppm) were effective in reducing Salmonella on naturally contaminated hazelnuts. The use of PAA in wash lines is unlikely to reduce Salmonella contamination on in-shell hazelnuts; however, PAA may reduce cross-contamination during postharvest washing activities.
带壳榛子在收获和采后加工过程中可能会接触到多种沙门氏菌来源。一些采后加工商使用化学消毒剂，如过氧乙酸（PAA），试图降低微生物负荷；然而，关于其在与行业相关的条件下减少带壳榛子上沙门氏菌的效果的数据有限。本研究分析了PAA对减少实验室接种（每颗榛子3.9个最可能数[MPN]）和天然污染的带壳榛子（8.2 MPN/33 g）上少量沙门氏菌的效果。将一批批榛子（333至1500 g）在水或PAA（80或200 ppm）中搅拌1分钟。对接种的榛子逐个分析沙门氏菌的存在情况。对天然污染的榛子以较大样本量（33 g）分析沙门氏菌的存在情况。水和PAA（80 ppm）能有效减少实验室接种榛子上的沙门氏菌污染（未处理的，阳性率85.5%；水，38.7%；PAA，29.5%）。水和PAA处理（80和200 ppm）对减少天然污染榛子上的沙门氏菌均无效。在清洗生产线中使用PAA不太可能减少带壳榛子上的沙门氏菌污染；然而，PAA可能会减少采后清洗活动中的交叉污染。
