Improving the safety and quality of nuts

Transcription

1 Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 250 Improving the safety and quality of nuts Edited by Linda J. Harris WP WOODHEAD PUBLISHING Oxford Cambridge Philadelphia New Delhi

2 Contents Contributor contact details xi Woodhead Publishing Series in Food Science, Technology and Nutrition Preface xv xxv Part I Production and processing practices and influence on nut contaminants 1 1 Agricultural practices to reduce microbial contamination of nuts 3 M. L. Wells, University ofgeorgia, USA 1.1 Introduction Tree nut production systems Good Agricultural Practices (GAPs) for nut production Conclusion References 19 2 Impact of nut postharvest handling, de-shelling, drying and storage on quality 22 A. A. Kader, formerly of the University of California, Davis, USA 2.1 Quality attributes of nuts Impact of maturity at harvest and harvesting procedures on quality Impact of postharvest handling operations on the quality of raw nuts Impact of processing operations Impact of marketing operations References 33 Woodhead Publishing Limited, 2013

3 vi Contents 3 Non-thermal processing technologies to improve the safety of nuts 35 A. Prakash, Chapman University, USA 3.1 Introduction Propylene oxide (PPO) High pressure processing (HPP) Irradiation and ultraviolet radiation Ozone, cold plasma, high pressure carbon dioxide (HPCD) and sanitizer treatments Conclusion References 52 4 Pest control in postharvest nuts 56 J. Johnson, USDA-ARS, San Joaquin Valley Agricultural Sciences Center, USA 4.1 Introduction Common postharvest pests of tree nuts Orchard pest management strategies Processing facility pest management strategies Commodity treatments Future trends Sources of further information and advice References 79 5 Mycotoxin contamination of nuts 88 D. Clavel and C. Brabet, CIRAD, France 5.1 Introduction Aflatoxin regulations and analysis in nuts From fungal spoilage to aflatoxin contamination in groundnuts Prevention and control of pre-harvest aflatoxin contamination in groundnuts Post-harvest strategies for preventing and reducing aflatoxin contamination in groundnuts Aflatoxin risk management in groundnuts Sources of further information and advice Ill 5.8 References Ill 6 Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing 119 W. C. Hurst, University of Georgia, USA 6.1 Introduction Compatibility of Hazard Analysis and Critical Control Point (HACCP) and Statistical Process Control (SPC) management systems 121

4 Contents vii 6.3 Origin of HACCP and planning an HACCP study HACCP Principle 1: conducting a hazard analysis HACCP Principle 2: using SPC to identify and stabilize variability at CCPs HACCP Principle 3: conducting process capability analyses to verify critical limits (CLs) HACCP Principle 4: establishing SPC procedures for monitoring CCPs HACCP Principle 5: determining corrective action procedures HACCP Principle 6: confirming HACCP implementation through verification and validation activities HACCP Principle 7: establishing documentation and record keeping Role of prerequisite programs in HACCP Conclusion References Validation of processes for reducing the microbial load on nuts 148 C. Ivarsson, Napasol AG, Switzerland 7.1 Introduction The science of validation Technologies for microbial reduction in nuts Principal elements of a validation program Pasteurization performance of technologies used for processing nuts Pasteurization technologies suitable for raw nuts Validation in practice Future trends for safe nuts Sources of further information and advice References 169 Part II Improving nut quality and safety Impact of roasting on nut quality 173 R. Perren, RPN EXCELLENCE AG, Switzerland and F. E. Escher, ETH Zurich, Switzerland 8.1 Introduction Nut roasting technology Microstructure and quality of roasted nuts Non-enzymatic browning reactions and quality of roasted nuts Safety and nutritional aspects of nut roasting Flavoring and seasoning technology for roasted tree nuts 192

5 viii Contents 8.7 Downstream processing, packaging and storage of roasted tree nuts References Oxidative rancidity in nuts 198 F. Shahidi and J. A. John, Memorial University of Newfoundland, Canada 9.1 Introduction Mechanisms of oxidative rancidity in nuts Factors affecting the rate of oxidation Measuring oxidation in nuts Effect of oxidation on sensory and nutritional quality and shelf life of nuts and nut oils Protecting nuts and nut oils against oxidation Future trends References Advances in automated nut sorting 230 N. Toyofuku, R. Haffand T. Pearson, USDA ARS WRRC, USA 10.1 Introduction Advantages of automation Computer vision-based sorting (CVBS) systems Acoustics-based sorting (ABS) systems Computer processing and algorithm development Possible avenues of development in sorting nuts Conclusion References Improving the quality and safety of walnuts 245 D. L. McNeil, University of Tasmania, Australia 11.1 Introduction Food value Safety Quality Walnut supply chains Conclusion References Improving the quality and safety of macadamia nuts 274 M. M. Wall, US Department ofagriculture, Agricultural Research Service, USA 12.1 Introduction Nut properties Key safety issues Genetics, breeding and variety selection 280 Woodhead Publishing Limited, 2013

6 Contents ix 12.5 Pre- and post-harvest factors affecting safety and quality Processing effects on safety and quality Quality assessment, nutritional aspects and food applications Conclusion References Improving the safety and quality of pecans 297 L. R. Beuchat and R. B. Pegg, University of Georgia, USA 13.1 Introduction Historical perspective Sources and routes of microbiological contamination Safety and spoilage Quality attributes and nutrients Health benefits Future trends Sources of further information and advice References Improving the quality and safety of peanuts 330 S. Calhoun, American Peanut Council, USA 14.1 Introduction Properties of peanuts Key safety issues The Peanut Genome Project Breeding and varieties Pre-harvest factors affecting safety and quality of peanuts Post-harvest factors affecting safety and quality of peanuts Processing effects on safety and quality of peanuts Quality assessment Nutritional aspects and food applications of peanuts Future trends Sources of further information and advice References Improving the safety of almonds and pistachios 350 L. J. Harris and L. Ferguson, University of California, Davis, USA 15.1 Introduction and historical perspective Production, harvest and post-harvest practices Microbiological safety Sources and routes of contamination with enteric pathogens Aflatoxin Good Agricultural Practices (GAPs) to minimize pre-harvest contamination Post-harvest options to reduce microbial loads 368

7 x Contents 15.8 Composition Future trends Sources of further information and advice References 373 Appendix: Detecting tree nut and seed allergens in food 379 S. J. Koppelman, University of Nebraska-Lincoln, USA A 1.1 Introduction 379 Al.2 Prevalence of nut and seed allergies 380 A1.3 Thresholds 381 A1.4 Allergenic proteins in nuts and seeds 382 A1.5 Effect of food processing on allergenicity 3 83 A1.6 Detecting nut and seed residues in food: selecting a method 384 A 1.7 Conclusions 390 A 1.8 References 392 Index 397 Woodhead Publishing Limited, 2013