Incidence of Escherichia coli in black walnut meats.

Applied Microbiology
M T Meyer, R H Vaughn

Abstract

Examination of commercially shelled black walnut meats showed inconsistent numbers of total aerobic bacteria, coliforms, and Escherichia coli; variation occurred among different meat sizes and within each meat size. The incidence of E. coli on meats of commercially hulled black walnuts depended on the physical condition of the nuts. Apparently tightly sealed ones contained only a few or none, whereas those with visibly separated sutures and spoiled meats yielded the most. This contamination was in part correlated to a hulling operation. Large numbers of E. coli on the husk of the walnuts contaminated the hulling water, subsequently also contaminating the meats by way of separated sutures. Chlorination of the hulling wash water was ineffective. Attempts were made to decontaminate the walnut meats without subsequent deleterious changes in flavor or texture. A treatment in coconut oil at 100 C followed by removal of excess surface oil by centrifugation was best.

References

Sep 1, 1955·Applied Microbiology·M LEVINEG B FERNANDES
Jul 1, 1927·American Journal of Public Health : the Journal of the American Public Health Association·J Weinzirl
Sep 1, 1948·Food Research·H D ERICKSON, A R COLMER

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Citations

Sep 1, 1973·Applied Microbiology·K A Marcus, H J Amling

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