Abstract Almonds provide a nutritious source of energy and are known to have led to positive health benefits when consumed. However, outbreaks of Salmonella spp. in raw almonds have led to reduced consumer confidence in the nut industry. Regulatory standards established by the FDA require almonds destined for consumption in the US to undergo a process treatment that reduces Salmonella spp., by 4.0 log10 CFU/g. Four Generally Recognized as Safe (GRAS) surface disinfectants suchs as ethanol, hydrogen peroxide, acetic acid, and peracetic acid were tested on almonds inoculated with Enterococcus faecium NRRL B-2354. It was found that 70% ethanol has the most potential to achieve a high log10 CFU/g reduction, while holding quality. The optimal spray process had the following parameters: (1) a spray quantity of 4.5% w/w (p

中文翻译：

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使用射频技术和乙醇的热喷和热双喷工艺对接种坚果的影响

摘要 杏仁是一种营养丰富的能量来源，众所周知，食用杏仁可带来积极的健康益处。然而，沙门氏菌的爆发。生杏仁中的含量降低了消费者对坚果行业的信心。FDA 制定的监管标准要求在美国消费的杏仁经过工艺处理，将沙门氏菌减少 4.0 log10 CFU/g。在接种了屎肠球菌 NRRL B-2354 的杏仁上测试了四种公认安全 (GRAS) 表面消毒剂，例如乙醇、过氧化氢、乙酸和过氧乙酸。发现 70% 的乙醇最有可能实现高 log10 CFU/g 降低，同时保持质量。最佳喷雾工艺具有以下参数：(1) 喷雾量为 4.5% w/w (p