Radio frequency (RF) treatment is considered as a potential method for eliminating food-
borne pathogens from low moisture foods. In this study, a treatment protocol for pasteurizing …

Water activity (aw) and heating rate have shown important effects on the thermo-tolerance of
pathogens in low moisture foods during thermal treatments. In this study, three strains were …

Walnut shell suture strength directly impacts the ability to maintain shell integrity during
harvest and processing, susceptibility to insect damage and other contamination, and the …

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 …

After harvest, inshell walnuts are dried using low-temperature forced air and are then stored
in bins or silos for up to 1 year. To better understand the survival of bacteria on inshell …

Inshell walnuts can be contaminated with pathogens through direct contact or cross-
contamination during harvesting and postharvest hulling, drying, or storage. This study …

Abstract Changes in aerobic plate count (APC) and Escherichia coli/coliform count (ECC) of
inshell walnuts and walnut kernels were evaluated during commercial harvest and …

Postharvest contamination of in-shell walnuts may occur when the fruit is dropped to or
harvested from the orchard floor or as the outer hull is removed with mechanical abrasion …

Worldwide nut production has expanded rapidly in recent years with a corresponding
increase in consumption. Large outbreaks of salmonellosis have been associated with nuts …

Radio frequency (RF) treatment is considered as a potential method for eliminating food-
borne pathogens from low moisture foods. In this study, a treatment protocol for pasteurizing …