A Salmonella outbreak in 2007 affected at least 625 people in 47 states. As a result of this outbreak a number of initiatives were undertaken by the peanut industry. Review of scientific literature found very little data on the prevalence or thermal inactivation of Salmonella. Additional outbreaks reinforced the need for more data. Research was commissioned by the American Peanut Council (APC) to provide processors information needed in mitigating the risk of Salmonella in raw peanuts. Studies were completed to provide prevalence, concentration, and time/temperature conditions to thermally inactivate Salmonella present. Subsequently, a quantitative microbiological risk assessment (QMRA) was performed and published. These studies and QMRA were reviewed with their results used to suggest potential risk management practices.
Keywords: Prevalence, QMRA, inactivation, assessment, validation
How to Cite:
Calhoun, & Stephen, R., (2022) “A Note to Review Information for the Risk Management of Salmonella on Raw Peanuts”, Peanut Science , p.150-155. doi: https://doi.org/10.3146/