EMPRES Food Safety - Prevention and control of Salmonella and enterohemorrhagic E. coli in tree nuts

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dc.creatorNutrition Division
dc.date2023-04-27T11:53:14Z
dc.date2023-04-27T11:53:14Z
dc.date2012
dc.date2019-05-30T17:18:24.0000000Z
dc.date.accessioned2026-06-27T20:45:10Z
dc.descriptionLow-moisture foods, such as nuts, generally have been considered low risk for foodborne illness because they are consumed in a dry state. In low-moisture foods the water activity (available moisture) is too low to support microbial growth. For example, the water activity in tree nuts is generally less than 0.7. This may lead to the common misconception that low levels of pathogenic bacteria in foods such as tree nuts are not a food safety concern. However, it is increasingly recognized that many foodborne pathogens, including Salmonella and EHEC, can cause illness when present at very low levels, i.e. for illness to occur microbial growth does not need to take place. In addition, once ingested, the high fat content in tree nuts may protect pathogens from stomach acids allowing passage of viable organisms to the intestine. While a number of low-moisture foods have been associated with foodborne illness, e.g. spices, chocolate, powdered infant formula, the recognition of tree nuts as a p otential source of foodborne pathogens and human illness is relatively recent.
dc.format4p.
dc.formatapplication/pdf
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/AU683E
dc.identifierhttp://www.fao.org/3/a-au683e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/203397
dc.languageEnglish
dc.rightsFAO
dc.titleEMPRES Food Safety - Prevention and control of Salmonella and enterohemorrhagic E. coli in tree nuts
dc.titleEMPRES Food Safety - Prevention and control of Salmonella and enterohemorrhagic E. coli in tree nuts
dc.titleLessons Learned Series, No. 2 – June 2012
dc.typeBrochure, flyer, fact-sheet

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