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Almond harvesting, processing, and microbial flora.

A D King, M J Miller, L C Eldridge

    Applied Microbiology
    |August 1, 1970
    PubMed
    Summary
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    Microbial quality in almonds is influenced by shell integrity, harvest methods, and foreign material. Soil contamination correlates with the presence of coliforms, Escherichia coli, and Streptococcus, which persist during storage.

    Area of Science:

    • Food Microbiology
    • Agricultural Science

    Background:

    • Microbial contamination is a significant concern for food safety and quality.
    • Understanding the sources and prevalence of microorganisms in almonds is crucial for processing plants.

    Purpose of the Study:

    • To assess the microbial quality of almonds upon arrival at a processing facility.
    • To identify factors influencing microbial load and types in almonds.

    Main Methods:

    • Statistical sampling plan for almond analysis.
    • Enumeration of total aerobic bacterial counts and yeast and mold counts.
    • Isolation and identification of specific bacteria, including coliforms, Escherichia coli, and Streptococcus.

    Main Results:

    • Microbial counts varied, with hard-shell and fully shelled almonds showing lower counts.

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  • Harvesting onto canvas and minimal foreign material/insect damage correlated with lower microbial loads.
  • Presence of coliforms, E. coli, and Streptococcus was linked to soil contamination and persisted during storage.

    • Conclusions:

    • Almond microbial quality is affected by pre-processing handling and physical characteristics.
    • Soil contamination is a primary source of indicator organisms in almonds.
    • Effective storage strategies are needed to manage microbial load over time.