Larry Beauchat Archives - Pecan South MagazinePecan South magazine | The pecan industry's leading publication, published monthly for pecan producers, processors and all others involved or interested in the pecan industry.

by Larry Beauchat Studies

Inactivation of Salmonella by Hot Air and Oil Roasting

Salmonella is known to have exceptional heat resistance when it is in foods with low moisture content. For example, it requires 11 to 75 minutes at 194 degrees F (90 degrees C) to reduce the number of Salmonella in milk chocolate by 1 log CFU (colony-forming units)/g (1 log/g = 10 cells/g). This is only...

by Larry Beauchat Studies

Behavior of Salmonella on High-Moisture Pecans

All microorganisms require water and other nutrients to grow. In the absence of one or both, microbial cells will die or go into a dormant, non-reproductive state. Molds generally require less moisture to grow than do bacteria. Hence the need to reduce the moisture content of in-shell pecan kernels as well as shelled nutmeats to...