To evaluate the survival of Salmonella on raw almond surfaces, whole almond kernels were inoculated with Salmonella Enteritidis and the results published in the August issue of the Journal of Food Protection.

Some inoculated almonds, after a 24-h drying period, were stored for 161 days at 23.3 degrees C. Other inoculated kernels, after drying, were stored for 171 or 550 days, respectively, at selected temperatures, including -20.2 degrees C, 4.2 degrees C, 23.3 degrees C, and 35.2 degrees C.

The rates of reduction at 23 degrees C did not differ significantly between the inoculum preparation methods. This shows that Salmonella Enteritidis survives for long periods on almond kernels under a variety of common storage conditions.