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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. -
Book (series)Listeria monocytogenes in ready-to-eat (RTE) foods: attribution, characterization and monitoring
Meeting report
2022Also available in:
No results found.Since the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods. To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and conclusions of the expert meeting.
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