If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email firstname.lastname@example.org
Recent outbreaks of salmonellosis associated with raw almonds have raised awareness of this food as a vector for foodborne illness. We performed a quantitative assessment of the risk of contracting salmonellosis from consumption of raw almonds, accounting for factors that become important
after almonds reach the processor. We estimated the risk associated with the consumption of raw almonds and the risk reduction associated with almonds treated with a theoretical 5-log reduction process or treated with propylene oxide using a standard commercial process. Probability distributions
were chosen to describe the chance of almond contamination and the effects of storage time, storage temperature, and processing from currently available data. A β-Poisson model for the dose-response relationship for Salmonella was obtained from published literature. The simulation
estimated a 78% chance of one or more cases of salmonellosis per year from consumption of raw almonds. The application of a commercial propylene oxide treatment reduced this risk to 0.01%. Hypothetical 5-log reduction treatments with different standard deviations (±1, ±0.5, ±0.1,
and ±0) reduced the predicted yearly risk of salmonellosis to 0.69, 0.35, 0.30, and 0.21%, respectively. These results suggest that the risk of one or more U.S. cases of salmonellosis per year from consumption of raw almonds can be reduced from 78% to less than 1% by using a process
achieving a 5-log reduction in Salmonella with a process standard deviation as large as 1 log unit or by using a commercial propylene oxide treatment.
Document Type: Editorial
Department of Food Science and Technology, University of California, One Shields Avenue, Davis, California 95616, USA 2:
Food Risk Analysis Initiative, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
Publication date: July 1, 2006
More about this publication?
IAFP members must first sign in on the right to access full text articles of JFP First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: email@example.com or Web site: www.foodprotection.org