![Page 1: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/1.jpg)
Nut Handling and Processingfor Confectioners and Small Nut Roasters
Session 1: Microbiology of Nuts
Dr. Michael Doyle, University of Georgia
Sponsored by:
In partnership with:
![Page 2: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/2.jpg)
Microbiology of Nuts
Michael Doyle
Microbiology of Nuts
![Page 3: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/3.jpg)
Examples of Types of Microbes Potentially Found on Nuts
• Bacteria
– Not likely harmful• Pseudomonas• E. coli• Xanthomonas• Clostridium
– Human pathogens• Salmonella• Enterohemorrhagic E. coli (e.g., E. coli O157:H7)
![Page 4: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/4.jpg)
Examples of Types of Microbes Potentially Found on Nuts
• Molds
– Aspergillus spp.• Aspergillus flavus/parasiticus - Aflatoxin
– Penicillium spp.– Fusarium spp.– Eurotium spp.
![Page 5: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/5.jpg)
Sources of Microbial Contaminants
• Primary sources of salmonellae are intestinal tracts of animals (domestic and wild) and humans; shed in feces
– Feces can contaminate soil and water (irrigation and processing)
– Salmonellae can survive in some soils for months to years; in water for weeks to months
• Primary sources of Enterohemorrhagic E. coli (e.g., E. coli O157:H7) are intestinal tract of ruminants (e.g., cattle, goats, sheep, deer)
![Page 6: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/6.jpg)
Sources of Microbial Contaminants
• Primary source of molds such as aspergilli and penicillia is soil; not directly related to fecal contamination
![Page 7: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/7.jpg)
Peanuts
Cultivation, Harvest, Storage
![Page 8: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/8.jpg)
Cultivation• Seed is planted in April & May• Approximately 130 days from planting to harvesting• Cultivated in Virginia, North & South Carolina, Georgia, Florida,
Alabama, Mississippi, Texas, Oklahoma, and New Mexico
![Page 9: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/9.jpg)
Harvesting• Peanuts are harvested from Aug-Nov• Peanuts are dug, inverted, and left in the field to partially dry
for about 3 days before being combined which separates the vine from the inshell peanut
![Page 10: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/10.jpg)
Grading/Storage
• After the peanuts are combined, these “farmer stock” peanuts are taken to a local buying point for grading, drying, and storage until needed for shelling
![Page 11: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/11.jpg)
Storage
• Peanuts are stored in specially-designed farmers stock warehouses until shelled. The raw shelled peanuts are put in one ton tote bags and then go into cold storage warehouses until shipped to manufacturer
![Page 12: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/12.jpg)
Examples of Potential Sources of Pathogen Contamination of Peanuts During Production• Field fertilized with untreated manure or sewage as a soil amendment
– Salmonella can survive in soil for months or years
• Field irrigated with water contaminated with animal waste
– Untreated surface water (ponds, rivers) with runoff from livestock operations
• Wildlife grazing on or near fields
![Page 13: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/13.jpg)
Examples of Potential Sources of Pathogen Contamination of Peanuts During Storage
• Leaks in roof on which birds congregate
• Rodent and insect activity, especially if facility is near livestock operations
• Forklift and transport equipment exposed to mud, water or contaminated soil outdoors brought into sheds and warehouses without prior cleaning and disinfection
![Page 14: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/14.jpg)
Examples of Potential Sources of Pathogen Contamination of Tree Nuts in Orchards
• Cattle, livestock or wildlife grazing in orchards especially near trees
• Fertilizing soil in orchards with untreated fecal waste
• Shells of many tree nuts such as pecans are porous and can become contaminated by contact with soil
– Exposure to water (rain or processing) provides conditions for growth of salmonellae
![Page 15: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/15.jpg)
Essential Conditions for Microbial (Salmonella) Growth
• Food/Nutrients
• Water/Moisture
• Temperature
![Page 16: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/16.jpg)
Characteristics of Human Pathogens That May be Associated with Nuts
• Salmonella
– Can survive for months to years in low moisture foods such as nonfat dry milk, peanut butter, chocolate
– Small numbers of this bacterium can produce illness when consumed in high-fat foods such as chocolate (< 1 Salmonella/g), peanut butter, cheese
![Page 17: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/17.jpg)
Characteristics of Human Pathogens That May be Associated with Nuts
• Salmonella (Cont)
– Heat resistance increases with decreased moisture content/water activity
Example
165°F (instantaneous) kills > 10,000,000 (>7 log) Salmonella/g in ground beef, milk, poultry
194°F for 50 min kills 100,000 (5 log) Salmonella/g in peanut butter
305°F (oven dry heat) for 15 min kills 100,000 (5 log) Salmonella/g on peanuts
![Page 18: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/18.jpg)
Characteristics of Human Pathogens That May be Associated with Nuts
• Salmonella (Cont)
– Growth prevented by low moisture content (water activity < 0.95)
– Growth typically prevented by temperature less than 5°C (41°F) or greater than 46°C (115°F)
• Optimum temperature for growth is 35 - 37°C (95 - 99°F)
![Page 19: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/19.jpg)
Characteristics of Human Pathogens That May be Associated with Nuts
• Enterohemorrhagic E. coli (E. coli O157:H7)
– Can survive in soil and water for months
– Exceptional tolerance to acidic conditions• Can persist in acidic foods for exceptionally long periods of
time
– Have a low infectious dose (< 100 cells)
– Cause severe symptoms in children
![Page 20: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/20.jpg)
Determination of Pathogen Contamination of Nuts and Nut Products
• Requires a microbiological assay that has been specifically validated to detect the target pathogen (such as Salmonella) at a minimum level of sensitivity (e.g., 1 CFU/25 grams)
• Methods in the FDA Bacteriological Analytical Manual are the “gold standard” for detecting pathogen contamination in food products regulated by FDA (Dec 2007 edition)
(http://www.foodsafety.gov/~ebam/bam-5.html)
![Page 21: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/21.jpg)
Determination of Pathogen Contamination of Nuts and Nut Products
• Methods validated to be equivalent to the FDA BAM protocols for detecting the target pathogen in specific products at the minimum level of sensitivity indicated by FDA, are acceptable alternatives
![Page 22: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/22.jpg)
Determination of Salmonella Contamination of Nut Products by FDA BAM Protocol (Cultural Method)
• Preenrichment
– Add 25-gm sample to 225 ml trypticase soy broth, mix well and incubate for 24 ± 2 h at 35°C
• Selective enrichment
– Incubate 0.1-ml portion of preenrichment culture in Rappaport-Vassiliadis (RV) medium and tetrathionate broth, and incubate for 24 h ± 2 h at 42°C
![Page 23: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/23.jpg)
Determination of Salmonella Contamination of Nut Products by FDA BAM Protocol (Cont)
• Selective Isolation
– Plate onto bismuth sulfite (BS) agar, xylose lysine desoxycholate (XLD) agar, and Hektoen enteric (HE) agar, and incubate at 35°C for 24 ± 2 h; BS agar also for 48 h if no suspect colonies at 24 h
• Identification/Confirmation
– Streak suspect colonies onto MacConkey agar, HE agar or XLD agar, and incubate at 35°C for 24 ± 2 h
• Biochemical and serological assays
![Page 24: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/24.jpg)
Rapid Detection of Salmonella Contamination of Nuts and Nut Products
• Acceptable methods for rapidly detecting (< 8 hrs) Salmonella in nut products should soon (within 2 years) be available
– Based on shortened enrichment and molecular detection (e.g., Gen-Probe rRNA-based automated pathogen detection system) or Raman spectroscopy real-time (< 5 min) assay
![Page 25: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/25.jpg)
Symptoms and Consequences of Salmonellosis
• Symptoms
– Fever, abdominal pain, diarrhea
• Chronic disease consequences
– Arthritis (Reiter’s syndrome)
• Onset time – usually 12 - 72 hrs (can be a week)
• Duration of illness – usually resolved within 5 - 7 days
• Most susceptible populations generally made ill by lower infectious dose and experience more severe symptoms or death than general population
![Page 26: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/26.jpg)
Symptoms and Consequences of Enterohemorrhagic E. coli (E. coli O157:H7) Infection
• Symptoms
– Severe abdominal cramping (like appendicitis), bloody diarrhea (all blood, in stools), vomiting, kidney failure
• Onset time – usually 3 - 4 days• Duration of illness – usually 5 - 7 days
• Most susceptible populations are children and elderly (5 - 10% of those diagnosed with EHEC infection) who develop renal failure (hemolytic uremic syndrome, HUS) which may require dialysis (can be permanent) and kidney transplant; can lead to death
![Page 27: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/27.jpg)
Most Susceptible Populations to Salmonella
• Newborns, infants, the elderly and immunocompromised individuals are more susceptible to Salmonella infections than healthy adults
– Incompletely developed immune system in newborns or infants
– Weak or delayed immune response in the elderly and debilitated persons
– Low gastric acid production in infants and seniors
![Page 28: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/28.jpg)
High Fat Content of Food InfluencesInfectious Dose
• High fat content is common factor among foods associated with low infectious dose (e.g., cocoa butter in chocolate, milkfat in cheese and nut butter in nut-containing foods)
• Suggested that entrapment of salmonellae within hydrophobic lipid micelles affords protection against the bactericidal action of gastric acidity
• Rapid emptying of fat-based gastric contents could also provide alternate mechanism
![Page 29: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/29.jpg)
Principles Used in Mitigating Risks of Pathogen Contamination of Nuts
• Preventing contamination throughout the entire cycle, from production to mouth
• Applying control interventions from production to mouth
– Moisture, temperature, vermin controls– Detection of pathogens and indicators of pathogen
contamination by testing– Chemical antimicrobials– Thermal treatments– Non-thermal physical treatments (e.g., irradiation,
high pressure) • Responding rapidly to pathogen contamination and taking
effective corrective action
![Page 30: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/30.jpg)
The principles used in mitigating risks of pathogen
contamination of foods (nuts) are applied by the food
industry using a systems approach that includes:
• Sanitation Standard Operating Procedures (SSOP)
• Current Good Manufacturing Practices (cGMP)
• Hazard Analysis Critical Control Point Systems (HACCP)
![Page 31: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/31.jpg)
HACCP for Nut and Nut Product Processors
• Thermal processing is a common treatment (CCP) employed by the nut industry for mitigating pathogenic bacterial hazards
![Page 32: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/32.jpg)
Theoretical Thermal Inactivation Curve for Salmonella in Milk Chocolate at 160°F (71°C)
5 10 15 20 25 30
1
2
3
4
5
6
log
Sal
mon
ella
/g
Time (hours)
5 D = 33 hr
![Page 33: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/33.jpg)
Thermal Inactivation of Pathogens
• Thermal processes are designed to kill a minimum number of a target pathogen (e.g., Salmonella or E. coli O157:H7)– Heat ground beef to internal temperature of 160°F to kill
100,000 (5 log) E. coli O157:H7/g– Heat canned foods to kill 12 log (12D) of Clostridium
botulinum spores/g– Heat poultry to internal temperature of 165°F to kill 5 log
Salmonella/g– Heat almonds (peanuts) to kill at least 10,000 (4 log)
Salmonella/g
![Page 34: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/34.jpg)
What Should Be the Targeted Log Reduction
for Salmonella on Nuts/Nut Products to
Ensure Safety?
![Page 35: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/35.jpg)
Thermal Inactivation of Salmonella in Peanut Buttera
Internal
Temperature Mean maximum time (min)
(°C / °F) 3-log reduction 5-log reduction 7-log reduction
71 / 160 107 402 965
77 / 170 62 197 423
83 / 181 33 110 227
90 / 194 21 49 120
a Commercial, creamy-style peanut butter; aw = 0.45, pH = 5.1
Ma et al., J. Food Protect. July 2009
![Page 36: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/36.jpg)
Considering the high temperature and
extended heating time needed to kill 5 log of
Salmonella in peanut butter (49 min at 194°F
or 3.3 h at 170°F), this is not likely a suitable
treatment to render a product of acceptable
quality.
![Page 37: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/37.jpg)
Therefore, the key critical control point to
ensure safety from Salmonella contamination
from raw nuts in peanut butter/product
manufacture is the whole nut roaster.
![Page 38: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/38.jpg)
If the roaster conditions are designed to kill
100,000 (5 log) Salmonella/g, then the
incoming load of Salmonella on peanuts
must be less than 5 log or greater than 1
Salmonella will be present per gram of
peanuts.
– Areas of localized Salmonella growth,
as occurs with A. flavus for aflatoxin
production, can be a confounding factor.
![Page 39: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/39.jpg)
Thermal Inactivation of Salmonella on Unblanched Virginia Peanuts by Dry Roasting
Oven Temp
(°C / °F)
Time
(min) log reduction
129 / 264 45 4.3
146 / 295 15 4.9
163 / 325 10 5.8
S. Goodfellow (Deibel Lab)
![Page 40: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/40.jpg)
Conclusions
• Peanuts and tree nuts are now considered high-risk foods with regard to Salmonella contamination
• The low-moisture, high-fat content of nuts contributes to the:– High temperature, extended time required to kill Salmonella– Lower infectious dose of Salmonella– Long-term persistence of Salmonella in nut products
![Page 41: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/41.jpg)
Conclusions
• Mitigation of Salmonella contamination of nuts should be addressed from production to consumption.
• Nuts should be produced and stored under conditions to prevent Salmonella growth.
• The nut roaster is critical to ensuring the safety of nuts– Temperature-time conditions for nut roasting must be
validated to ensure efficacy in killing the targeted number of Salmonella.
– Roaster conditions, including nut bed depth and uniform loading, and accurate monitoring of temperatures and time, must be properly controlled.
![Page 42: Nut Handling and Processing for Confectioners and Small Nut Roasters Session 1: Microbiology of Nuts Dr. Michael Doyle, University of Georgia Sponsored](https://reader036.vdocuments.us/reader036/viewer/2022062421/56649d2c5503460f94a01850/html5/thumbnails/42.jpg)
Questions?
For Q&As and Food & Nut Safety Resource Guide:
http://www.ecandy.com/Content.aspx?ContentID=7134