Edition 67.

N 1 MARCH 2016

30 May - 1 June 2016

SAN DIEGO HOSTS WORLDS GREATEST

NUT AND DRIED FRUIT EVENT
XXXV INC CONGRESS

CONSEQUENCES OF CLIMATE CHANGE

FOR FOOD SECURITY
Page 27

EUROMONITOR ANALYZES NEW TRENDS

ON NUTS CONSUMPTION
Page 40

www.nutfruit.org
 Feature Articles

FUTURE TRENDS Dr. Cameon Ivarsson

is the Scientific Director of Napasol AG in

FOR SAFE NUTS

Switzerland, where she is involved in the risk
assessment and mitigation of the microbiological
risks in nuts and dried fruits and runs the validation
program of their pasteurization installations. She
Even as the consumption of nuts is booed by demonrated joined the Scientific and Government Affairs
health and nutritional benefits, the indury is bracing for Committee of the INC in 2005. In addition to
contributing to the committees ongoing activities,
regulatory action and growing cuomer demand to insure
she has been directly involved in the Green Corridor
the microbiological safety of these popular snacks. project in Iran, the SafeNut project in Brazil, and the
Nuts and Seeds Consortium in the UK.

S
cientific research shows that the consumption of nuts has a host FDAs Ongoing Risk Assessment on Tree nuts
of nutritional and health related benefits. Marketing efforts have Although the frequency of occurrence and level of pathogens such as
targeted the increasingly health conscious consumer, and nuts, in Salmonella is low in nuts, the symptoms of infection are serious and the
addition to being nutritious and tasting great, are practical snacks as they outcome can be deadly. In 2007, following several food borne illness
are easy to carry around. Nuts, which can be consumed raw, blanched, or outbreaks, the almond industry decided to mandate the pasteurization of
roasted, nevertheless can present a food borne illness risk. all almonds in North America. Because of their sparse distribution and low
infectious levels, these pathogens are difficult to find and the sampling
Appraising Microbiological Risks in Nuts programs in place did not prevent those outbreaks from occurring. The
Like all raw agricultural products, nuts are exposed to environmental only measure that would insure that the almonds were safe was to
contaminants including spoilage and pathogenic microorganisms. Once mandate their pasteurization.
harvested, dried down, and safely stored, the microorganisms present The trend to pasteurize other tree nuts has been growing fueled by
cannot grow, however, they are not eliminated by the drying process. In more food borne illness outbreaks, regulatory measures, and pressure
particular pathogens such as Salmonella survive well1 and represent a very from the market for delivering safe foods. In this context, the FDA is
real health risk. This fact explains the number of food borne illness outbreaks conducting a risk assessment on tree nuts, including a sampling program
related to the consumption of nuts. The presence and persistence of the at retail and processors level, which has triggered a total of 27 recalls
contaminants is also reflected in the increasing frequency of nut related in 2015 with macadamias (11), walnuts (7) and cashews (4) being the
product recalls in the market, and the detention and disposal of foreign most frequent.3 The frequency of these Salmonella positive findings
shipments which affects international trade. is surprising since there is an increasing volume of safe pasteurized
A food borne illness outbreak is identified when a cluster of patients product on the market. It shows that the sampling programs in place for
exhibit symptoms of a food related microbiological infection that is common unpasteurized product are inadequate to prevent contaminated product
to all of them. In the US, the Center for Disease Control coordinates the from reaching store shelves. It is widely anticipated that once the ongoing
efforts of a network of laboratories, PulseNet, that compares the DNA FDA risk assessment is completed, preventative measures will require an
fingerprint of outbreak strains to a fingerprint database. adequate microbiological kill step.

Table summarizing outbreaks of food borne illness associated with

the consumption of tree nuts and peanuts in North America. Pasteurization of Tree Nuts
Nut Product Year Pathogen Options for pasteurization include chemical treatments with fumigants as
Cashew, Almond, Nut butter 2015 Salmonella java well as natural thermal treatments. Propylene oxide or PPO, which is widely
Hazelnut used for pasteurizing almonds and other nuts in the USA, is a chemical
Cashew Peanut/cashew mix 2010 Salmonella typhimurium
that is mutagenic and causes irreversible damage to the DNA of the
Raw cashew cheese 2013 Salmonella stanley
Pine nut Whole, bulk 2011 Salmonella enteritidis
microorganism. Thermal treatments on the other hand physically modify
Hazelnut In-shell 2010-11 E. coli O157:H7 the protein structure of enzymes thus interfering with the metabolism of
Pistachio Roasted 2011 Salmonella senftenberg the microorganisms.
Walnut Raw shelled 2011 E. coli O157:H7 The experience of the almond industry with FDA regulatory measures
Peanut Nuts and pastes 2009 Salmonella typhimurium is instructive. A kill step with a 100000 fold reduction in pathogen
Peanut butter 2006-07 Salmonella tennessee
performance (5log) is required for labeling almonds as pasteurized.
Almond Raw whole 2000-01 Salmonella enteritidis
Raw whole 2004 Salmonella enteritidis Following an extensive risk assessment, the Almond Board of California
Raw whole 2005-06 Salmonella enteritidis subsequently obtained the approval from FDA for a 10000 fold (4log)
Raw whole 2012 Salmonella typhimurium reduction as being sufficient for insuring a suitable level of safety for
Almond butter 2014 Salmonella braenderup consumers in the USA. It is unlikely that FDA would extend this approval to
Adapted from2 Harris, L. J., M. Palumbo, L. R. Beuchat, and M. D. Danyluk. 2015.

30 March 2016 | NUTFRUIT

 Feature Articles
FEATURE STORY
FEATURE STORY

The CIAsThe Worlds

CIAs Worlds of Flavor International
of Flavor International Conference Conference & &
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widely acknowledged as Americas as Americasmost influential
most influentialPhoto Credit: Photo Credit:CIA CIA
professional forum on
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world cuisines, food cultures and flavor
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and arange
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pass the same hurdles as those the almond industry went throughtofor Unlike other food safety risk commodities such as leafy greens, the FDA
from leaders in agriculture and manufacturing
government agenciesagencies
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their mandatory pasteurization rule. All processes and all installations considers that for tree nuts there are technologies on the market capable
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program that of delivering an appropriate kill step to insure their safety. With the evolving
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provides a high level of scientific assurance that a manufacturing process US regulatory landscape and as the Food Safety Modernization Act enters
flavors flavors
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designed 2007,
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professional installations
culinary culinary and same regulations as US operators. This means that the outcome of the risk
conference.
conference. Initial attendance
Initial is
attendance expectedis to
expected be 800
to to
be 1,000
800 to 1,000
established process standards through validation guidelines with defined assessment currently underway on tree nuts will have a global impact on
culinaryculinary
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reduction. For dry roasting, at typical industry parameters, reaching a 4log
5 Southeast
Korea, Southeast Although regulators outside the US have until now not considered tree
Asia, andAsia,Australiawith
and Australiawith a significant outreach
a significant to the United
outreach to the United
reduction is difficult, but can be achieved at relatively high temperatures nuts as a high risk product category, Salmonella positive shipments are
States, Europe
States, Europeand Latin andAmerica as well.asThis
Latin America well. program is slatedis slated
This program
offand
to kick to in long
kick offexposure
early early times.
in2014. 2014. recurrently identified at border controls and at retail level. In the EU, recalls
have a profound impact on the food industry and demand for pasteurized
WorldsWorlds
of Healthy of HealthyFlavorsFlavors and Worlds and Worldsof Flavor, along with
of Flavor, along with
additional Thermal
CIA leadership
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leadership Suitableare a for
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part of Nuts
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a part strategic
of the strategic tree nuts is growing.
initiatives None
& of
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leadership processesdivision described
initiatives & industry leadership division of the college headedof the in the
college above guidelines
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up by Greg byDrescher,
upsuitable GregforDrescher,vice president
addressing microbial
vice of reduction
presidentthe division.
of the when Mr.
the Drescher
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Drescherof the The industry does well to take into consideration
is responsible
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responsiblefor the college's
for the college's
are to be preserved. thought
For raw nuts leadership,
thought
a varietyleadership, strategic
of steam strategic
pasteurization that the consumer confidence inspired by the health
partnerships and initiatives,
partnerships
processes have beenindustry
and initiatives, developed conferences,
industry mainlyand
but conferences, twonew media
and
types new media
are currently and nutritional benefits of tree nuts, must not be
and is the
and is the creator of these programs and other CIA tank"
creator of these programs and other CIA "think "think tank"
initiatives.
on the market: continuous systems working at ambient pressure and
He assumed his current title in title2011inafter
compromised by a food safety risk.
initiatives. He assumed his current 2011serving as
after serving as
executive batch
director
executive processes
director working
of strategic in pressurized
initiatives
of strategic for the
initiatives autoclaves.
CIA.
for the The
Mr.CIA. higher
Drescher
Mr. microbial
Drescher
joined the reduction
CIA in performance
1995, and is obtained
served in
nearly the
joined the CIA in 1995, and served nearly 10 years as the first batch
10 processes
years as the where
first saturated Future trends may well hinge on the outcome of the ongoing FDA risk
directordirector
of education
steam conditions
of education for the college's
are controlled.
for the college's campus
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steam offers Helena,
in St.theHelena,highest assessment but ultimately it will be the market that will drive the industry
CA, where he
CA,heatwhereoversaw
transfer the development
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to thedevelopmentof the
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of nutsat Greystones
the CIA at Greystones
without wetting them. towards pasteurization of tree nuts.
programprogram
of continuing education
of continuing and advanced
education and advanced studies.studies.
All leadership
All leadershipinitiatives led by the
initiatives led CIA,by thea not-for-profit
CIA, a not-for-profit college,college,
are supported
are supportedby partnerships
by partnerships and sponsorships.
and sponsorships. Program sponsors
Program have have
sponsors
opportunities to help make an impact on the future of our industry and receive invaluable
opportunities to help make an impact on the future of our industry and receive invaluable exposure of their products and brands to industry exposure of their products and brands to industry
decisiondecision
makers
References: and
makers opinion
1. Uesugi AR, leaders.
andDanyluk
opinion Parties
MD andleaders.
Harris interested
LJ. Survival
Parties of SalmonellainEnteritidis
interested becoming Phase
in program
Type sponsors
30 on inoculated
becoming program Almonds mayat contact
stored
sponsors -20,may Cathy
4, 23, and 35C. J Jrin,
contact Food Prot.Director
Cathy 2006 of Special
Aug;69(8):1851-7.
Jrin, Director of ProjectsProjects
2. Outbreaks
Special
of foodborne illness associated with the consumption of tree nuts, peanuts, and sesame seeds. Harris, L. J., M. Palumbo, L. R. Beuchat, and M. D. Danyluk, 2015. http://ucfoodsafety.ucdavis.edu/files/169530.
and Planning,
and Strategic
pdf. Planning,
3. Recalls of tree
Initiatives,
Strategic CIA,
Initiatives,
nuts and peanuts
at
in the U.S., 2001
[email protected]
CIA, at [email protected]
to present.
or 707.537.7742.
Palumbo, M. L. R., Beuchat, M. D., or 707.537.7742.
Danyluk and L. J. Harris, 2015. http://ucfoodsafety.ucdavis.edu/files/162415.pdf. 4. Improving the safety
and quality of nuts, Editor Linda Harris, Woodhead Publishing Limited, 2013 ISBN-13: 978-085792663, 7. Validation processes for reducing the microbial load on nuts 148-169. 5. Validation Guidelines, Almond
For more information
ForBoard
more information about the about CIAthe andCIA ourand new ourSingapore
new Singapore
of California: http://www.almonds.com/processors/processing-safe-product#pasteurization
campus,campus,please please
visit these visitwebsites:
these websites: www.ciachef.edu,
www.ciachef.edu, www.ciachef.edu/
www.ciachef.edu/
singapore/index.html/
singapore/index.html/ and www.ciaprochef.com.
and www.ciaprochef.com.

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