Foodborne pathogens
can survive for extended periods on walnut kernels (Blessington et al.,
2012) and Salmonella has been shown to survive on the shells of pecans
and hazelnuts (Beuchat and Heaton, 1975; Beuchat and Mann, 2010a,
2010b; Komitopoulou and Peñaloza, 2009). Survival of foodborne pathogens
on inshell walnuts has not been documented. The objectives of this
study were to evaluate the survival of Salmonella, E. coli O157:H7, and
L. monocytogenes during storage of inshell walnuts, and to determine
the impact of a brightening treatment on reducing Salmonella levels on
inoculated inshell walnuts.