Improving the safety and quality of nuts

Increasingly recognized for their health-promoting properties, tree nuts and peanuts are popular foods and ingredients. The provision of safe, high quality nuts is of particular concern following a number of contamination incidents involving low moisture foods. The editor and contributors review key aspects of nut safety and quality management and address the influences of production and processing practices on nut safety.  Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination, pest control in postharvest nuts, and the impact of postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer processing. Chapters in part two focus on improving quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on quality, and advances in automated sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios, and walnuts.