Calhoun S.,American Peanut Council |
Post L.,Mars Chocolate North America |
Warren B.,Land OLakes Inc. |
Thompson S.,Hershey Company |
Bontempo A.R.,Kraft Foods Inc.
Journal of Food Protection | Year: 2013
Recalls and/or outbreaks associated with Salmonella contamination in peanut-containing products were reported over the past several years. There are very limited data available on the prevalence and concentration of Salmonella on raw shelled peanuts in the United States. The objectives of this study were to estimate the prevalence of Salmonella on raw shelled peanuts in the United States and to estimate that concentration of Salmonella. Samples of Runner- and Virginia-type raw shelled peanuts from the 2008, 2009, and 2010 crop years were proportionately sampled from each growing region, based on 2007 production volume. Of 944 raw shelled peanut samples (375 g each), 22 (2.33%) were positive for Salmonella by the VIDAS Salmonella assay. Salmonella serovars identified in this study included Agona, Anatum, Braenderup, Dessau, Hartford, Meleagridis, Muenchen, Rodepoort, Tennessee, and Tornow. The concentration levels of Salmonella in positive samples, as determined by a mostprobable- number assay, were <0.03 to 2.4 MPN/g. These data will be useful when designing and validating processes for the reduction or elimination of Salmonella in peanuts and/or peanut-containing products. © International Association for Food Protection.
Chang A.S.,Land OLakes Inc. |
Sreedharan A.,University of Florida |
Schneider K.R.,University of Florida
Food Control | Year: 2013
Peanuts are a common food allergen. The increased prevalence of peanut food allergy in recent years has led food processors to be more proactive in their responsibility for preventing peanut contamination by implementing good manufacturing practices (GMPs) and allergen control programs. Further, safety of peanuts and peanut-derived products must be considered throughout production to minimize risk of foodborne disease. Peanuts can be a source of aflatoxin, produced by the mold Aspergillus spp., the cause of liver defects and cancer, especially in developing countries. Though historically not associated with foodborne disease outbreaks, recent events have put peanut products in the limelight. Perhaps the most well-known peanut-related food safety issue has been the peculiar relationship between peanut butter and Salmonella. Though there have only been a few outbreaks caused by Salmonella in peanut butter, they have been prominent and widespread. The costly multistate outbreak of 2009 involving a Georgia peanut manufacturer influenced recognition of the importance of corporate responsibility and GMPs. [Federal regulations to help prevent such outbreaks have also been developed including the proposed Food Safety Modernization Act of 2011.] Prevention of outbreaks is best accomplished through cooperation within the food industry community and with regulators to implement effective GMPs and other prevention-based food safety programs. These, and other peanut food safety issues are discussed in this review. © 2013 Elsevier Ltd.
Land OLakes Inc. | Date: 2011-03-16
The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.
Land OLakes Inc. | Date: 2013-04-15
The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
Land OLakes Inc. | Date: 2013-03-14
Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32 F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture.