Effectiveness of sanitizers, dry heat, hot water, and gas
catalytic infrared heat treatments to inactivate salmonella on
almonds Posted: July 21st, 2009 - 7:31pm Source: Foodborne
Pathogens and Disease The majority of almond-related foodborne
outbreaks have been associated with Salmonella. Therefore, it is
necessary to find an effective method to inactivate these
organisms on raw almond prior to market distribution. This study
was conducted to assess the effectiveness of sanitizers (strong
or mild electrolyzed water, ozonated water, and distilled
water), dry heat treatment, and hot water treatments followed by
catalytic infrared (IR) heat treatment to inactivate Salmonella
populations on raw almond. Raw almonds inoculated with four-
strain cocktails of Salmonella were treated either by soaking in
different chemical sanitizers or with dry heat and/or hot water
for various periods of time followed by catalytic IR heat
treatment for 70 seconds. The treated seeds were then assessed
for the efficacy of the treatmen