INDUSTRY HANDBOOK FOR SAFE PROCESSING （行业手册进行安全处理）.pdfVIP

INDUSTRY HANDBOOK FOR SAFE PROCESSING OF NUTS EXECUTIVE SUMMARY Foodborne illness due to Salmonella contamination of low-moisture foods including nuts has re-emerged as a significant problem for the food industry. Two U.S. outbreaks of Salmonella enterica serotypes Tennessee and Typhimurium infections traced to peanut butter in 2006- 2007 and 2008-2009, respectively, have once again highlighted the problem of Salmonella contamination. Both were extensive countrywide outbreaks, and each caused illnesses in more than 600 persons across more than 40 states. In April 2009, millions of pounds of pistachios were recalled because of concerns of Salmonella contamination. Pistachios were not historically linked to disease outbreaks and thus not associated with pathogen contamination. On a global level, a number of outbreaks associated with low-moisture products including nuts have been documented in the last several decades. Foods implicated in these outbreaks included chocolate, infant cereals, milk powder, powdered infant formula, peanut butter and other peanut-containing products, snacks, raw almonds, and toasted oats cereal. In May 2007, the Grocery Manufacturers Association (GMA) formed a Salmonella Control Task Force, which developed a guidance document for the control of Salmonella when manufacturing low-moisture foods. The guidance is applicable to various products that include, but are not limited to, peanut butter, cereals, dry protein products (such as dried dairy products, soy protein, rice protein), confections (such as chocolate), snacks (such as corn chips), spices, animal feeds (both ingredients and finished products), pet foods and pet treats. To specifically assist the nut industry, GMA launched a second initiative in April 2009, targeted at building upon the Salmonella guidance for low-moisture foods and developing a comprehensive handb