3.3. Survival of low-level cocktails of Salmonella, E. coli O157:H7, and L.
monocytogenes inoculated on inshell walnuts
Inshell walnuts were inoculated at 4 log CFU/nut with five-strain
cocktails of Salmonella,
E. coli O157:H7, or L. monocytogenes (4 to 5 log CFU/ml); survival was evaluated over 14 weeks (97 days) of ambient
storage (Table 2). During the 24-h drying period, Salmonella, E. coli
O157:H7, and L. monocytogenes declined by 2.1, 2.2, and 1.9 log CFU/
nut, respectively, as determined on TSA; declines among the genera
were not significantly different. Thus at the beginning of ambient
3.3. Survival of low-level cocktails of Salmonella, E. coli O157:H7, and L.monocytogenes inoculated on inshell walnutsInshell walnuts were inoculated at 4 log CFU/nut with five-straincocktails of Salmonella, E. coli O157:H7, or L. monocytogenes (4 to 5 log CFU/ml); survival was evaluated over 14 weeks (97 days) of ambientstorage (Table 2). During the 24-h drying period, Salmonella, E. coliO157:H7, and L. monocytogenes declined by 2.1, 2.2, and 1.9 log CFU/nut, respectively, as determined on TSA; declines among the generawere not significantly different. Thus at the beginning of ambient
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