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Home » Authors » Andrea J. Krause Ph.D.

Andrea J. Krause Ph.D.

Andrea J. Krause, Ph.D., is a Food Technologist at FDA.

Articles

ARTICLES

cashew milk

A Review of Outbreak Investigations of Salmonella Infections Associated with Cashews and Cashew-Containing Food Products in the U.S.

Salmonella spp. have long been associated with low-moisture foods such as nuts and nut-derived products
Margaret Kirchner Ph.D. Gordon R. Davidson Ph.D. Julia Mangia M.P.H. Spencer Carran Ph.D. Andrea J. Krause Ph.D. Karunya Manikonda M.P.H. Zachary D. McCormic M.P.H. Laura Gieraltowski Ph.D. Katherine E. Marshall M.P.H. Stelios Viazis Ph.D.
August 8, 2023

Salmonella spp. have long been associated with low-moisture foods such as nuts and nut-derived products, with varying prevalence observed in tree nuts, including cashews, at retail. Virtually all cashews are imported to the U.S. Some nuts, including cashews, are imported as a "raw" product (i.e., one that has not been subjected to a process to adequately reduce pathogens, such as a kill step). Salmonella contamination of such products has resulted in several notable outbreaks in the U.S. in the past ten years, including those in which cashew-containing products have been implicated as a vehicle. This article presents a brief overview of outbreak investigations of Salmonella infections linked to the consumption of cashews and cashew-containing food products. It also presents challenges encountered, lessons learned, and relevant regulatory requirements for importers and manufacturers of cashews and cashew-containing products.


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