Consumer Knowledge and Handling of Tree Nuts: Food Safety Implications

While nut consumption can contribute to a healthy diet, recently nuts have been identified as a source of Salmonella. How consumers store and use nuts can guide safe handling information and assist in the development of more accurate risk assessment models. In an online survey, 279 Californian consumers reported that if almonds, pecans, and walnuts are stored up to 6 months, they are typically held at room or refrigerator temperatures. If nuts are stored 7 months or more, freezing is the most common method of storage. Pistachios are usually stored at room temperature and eaten in a short time. Garage storage, in which temperatures can range from -18 degree C (0 degree F), to over 38 degree C (100 degree F), is rarely used. The majority of nuts are eaten as a snack, but they also are commonly used as an ingredient in foods prepared in the home. Consumers replied that they most frequently use nuts in cookies (almonds 51%, pecans 48%, pistachios 9%, walnuts 70%) or tossed in salads (almonds 50%, pecans 47%, pistachios 11%, walnuts 56%). Data on consumer practices can be used to develop more accurate risk assessment models. Consumers are aware of the nutritional benefit of consuming nuts, but at the time of this survey, few were aware that low-moisture foods such as nuts could on rare occasion be a source of foodborne illness. A majority of consumers reported that they would not change their family's use of nuts to prevent foodborne illness.