Bühler Aeroglide Publishes Peanut Roasting Study With Industrial Parameters for Salmonella Reduction
This industrially based peanut study provides practical information for processors that can be used as guidance for a 5-log reduction of salmonella.
Cary, NC (July 3, 2014) – Salmonella contamination can occur at any point in handling and processing of peanuts and is usually traced back to human or animal sources. To help mitigate the risks associated with product contamination, a recent study conducted jointly by Bühler Aeroglide and the USDA, Agricultural Research Service has verified that processors of peanuts can use industrially relevant parameters in the dry roasting process for acceptable salmonella reduction.