1. Escherichia coli Field Contamination of Pecan Nuts
- Author
-
Karen A. Marcus and H. J. Amling
- Subjects
Georgia ,Food Contamination ,Lactose ,medicine.disease_cause ,General Biochemistry, Genetics and Molecular Biology ,Feces ,chemistry.chemical_compound ,Escherichia coli ,medicine ,Animals ,Nuts ,Food microbiology ,General Pharmacology, Toxicology and Pharmaceutics ,Food Microbiology and Toxicology ,General Immunology and Microbiology ,food and beverages ,Water ,General Medicine ,Contamination ,Horticulture ,chemistry ,Alabama ,Food Microbiology ,Environmental science ,Cattle ,Pecan nuts ,Food contaminant - Abstract
More pecan samples collected from grazed orchards were contaminated with Escherichia coli than were samples from nongrazed orchards. No differences in frequency of contamination between mechanically and manually harvested nuts occurred. Nutmeats from whole uncracked pecans that were soaked for 24 h in a lactose broth solution containing E. coli did not become contaminated. Twentyfour percent of the whole pecans soaked in water for 48 h to simulate standing in a rain puddle developed openings along shell suture lines which did not completely close when the nuts were redried.
- Published
- 1973