Walnuts leaving the rock tank are often rinsed with potable water or sometimes with water containing an antimicrobial such as peroxiacetic acid. Even so,

aerobic plate counts and coliform check details counts of more than 6 and 5 log CFU/nut, respectively, before dehydration are not uncommon ( Blessington, 2011; Frelka and Harris, unpublished). Inoculating product with pathogens at high levels allows for easier enumeration of microbial populations. This may be an appropriate approach if the rates of decline of the pathogen are similar across a wide range of inoculum levels, however, the survival dynamics of various inoculation concentrations may be incongruent. Inshell walnuts were inoculated at 10, 8, and 6 log CFU/nut and stored for 90 days at ambient conditions. Inoculation level influenced the survival of Salmonella on inshell walnuts during both drying of the inoculum and subsequent storage. During the initial 24-h drying period, a greater reduction in Salmonella populations was observed for walnuts inoculated at 6 and 8 log CFU/nut (2.0- and 1.5-log CFU/nut reductions, respectively) than for walnuts inoculated at 10 log CFU/nut (0.7-log CFU/nut reduction) ( Table 1). Inoculum level similarly impacted survival of Salmonella on walnut kernels ( Blessington et al., 2012) and almond Bortezomib manufacturer kernels and inshell pistachios (

Kimber et al., 2012) during postinoculation drying but not during long-term storage of walnut and almond kernels ( Blessington et al., 2012 and Uesugi et al., 2006) or of inshell pecans ( Beuchat and Mann, 2010a). During the first 4 weeks of ambient storage after drying, bacterial populations declined more rapidly for inshell walnuts inoculated at 6 or 8 log CFU/nut than for walnuts inoculated at 10 log CFU/nut (Fig. 1B). Similarly for medium pecan pieces, the decline of Salmonella was greater Diminazene within the first few weeks of storage when inoculated at moderate (5 log CFU/g) compared to high (7 log CFU/g) levels ( Beuchat and Mann, 2010a). When walnuts were inoculated

at 6 log CFU/nut, populations of Salmonella fell below the LOD (1 log CFU/nut) in three out of six samples after 4 weeks and in all six samples by 8 weeks of storage. At an initial inoculum of 8 log CFU/nut Salmonella levels were above the LOD through 8 weeks and fell below the LOD in two of six samples at 12 weeks of storage. Inshell walnuts were inoculated at 4 log CFU/nut with five-strain cocktails of Salmonella, E. coli O157:H7, or L. monocytogenes (4 to 5 log CFU/ml); survival was evaluated over 14 weeks (97 days) of ambient storage ( Table 2). During the 24-h drying period, Salmonella, E. coli O157:H7, and L. monocytogenes declined by 2.1, 2.2, and 1.9 log CFU/nut, respectively, as determined on TSA; declines among the genera were not significantly different.