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Brochure, flyer, fact-sheetEMPRES Food Safety - Prevention and control of Salmonella and enterohemorrhagic E. coli in tree nuts
Lessons Learned Series, No. 2 – June 2012
2012Also available in:
No results found.Low-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. -
Brochure, flyer, fact-sheetEMPRES Food Safety - Prevention and control of Salmonella and enterohemorrhagic E. coli in tree nuts
Lessons Learned Series, No. 2 – June 2012
2012Also available in:
No results found.Low-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. -
Brochure, flyer, fact-sheetEMPRES Food Safety - Prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV) in ready-to-eat semi-dried products
Lessons Learned Series, No. 1 – July 2011
2011Also available in:
No results found.Hepatitis A virus (HAV) and Norovirus (NoV) have been currently recognized as the most common causes of foodborne diseases in developed countries, linked to contamination of the following three priority food groups: fresh produce, seafood and ready-to-eat foods. The joint Food and Agriculture Organization of United Nations (FAO)/World Health Organization (WHO) Meetings on Microbiological Risk Assessment (JEMRA) have aimed at providing guidance on the issue of viruses in food. The Codex Alimentar ius Commission is currently drafting guidelines on general hygienic practices for the aforementioned priority food groups. Ready-to-eat semi-dried products (e.g., sun-dried tomatoes, dates, dried apricots, raisins, etc.) may fall between the categories of fresh products and readyto- eat products. For they are often subject to further preparation and processing before packaging. While production practices vary among different dried products, and there is a lack of information on human pathogenic virus uptake via the roots of edible plants, the document focuses on the factory-level postharvest process.
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