101. Prevalence and Amounts of SalmonellaFound on Raw California Almonds
- Author
-
Danyluk, Michelle D., Jones, Thomas M., Abd, Shirin J., Schlitt-Dittrich, Frank, Jacobs, Merle, and Harris, Linda J.
- Abstract
Data on the prevalence and populations of pathogens in individual foods are critical to the development of product-specific quantitative microbial risk assessments. An outbreak of salmonellosis associated with the consumption of raw almonds in 2000 to 2001 provided an opportunity to evaluate the levels of Salmonellain the recalled product. Duplicate 100-g samples from each of fifty 22.7-kg boxes of recalled almonds were enriched by one of two methods. Salmonellawas isolated by at least one method from 42 boxes (84% positive). The levels of Salmonelladetermined by a three-tube most-probable-number (MPN) method were 8.5±1.3 MPN/100 g. In a subsequent study, raw almonds that arrived at almond processors were sampled from 2001 through 2005 to determine the overall prevalence and levels of Salmonellaand to characterize the Salmonellaisolates obtained. Aerobic plate counts, coliform counts, and MPN levels of Escherichia coliwere also determined on positive samples. An isolation frequency for Salmonellaof 81 (0.87% ± 0.2%) of 9,274 samples tested (100 g) was determined for raw almonds sampled from throughout California over the 5-year period. Salmonellawas not isolated upon retesting in 59 of 65 positive samples. When detected, levels were 1.2 to 2.9 MPN/100 g. Of the 81 total isolates, 35 different serotypes of Salmonellawere represented. Aerobic plate counts, coliform counts, and E. colilevels did not correlate with the presence of Salmonella.
- Published
- 2007
- Full Text
- View/download PDF