As Thanksgiving approaches, many American households are preparing to enjoy pecan pie, a beloved holiday classic. often right behind pumpkin pie. But many overlook the journey pecans take to keep them safe before reaching your plate.

These seasonal favorites often undergo an antimicrobial wash to reduce the risk of foodborne pathogens. This precaution arises from the way pecans are harvested: once they fall to the ground, they are at risk of contamination from a variety of sources, including soil and fecal matter from wildlife or livestock.

“Inshell pecans are typically harvested after falling from trees to the ground, which presents a potential route for contamination with foodborne pathogens through contact with soil,” explained Jennifer Acuff, assistant professor of microbiology and Food Safety Division at the University of Arkansas System. Agriculture.

Arkansas ranks eighth in pecan production in the United States, with more than 9,700 acres dedicated to pecans in 2022. Recognizing the economic and cultural importance of pecans, Acuff led a study to identify the best methods to reduce microbial risks, specifically targeting Shiga toxin producers. E.coli (STEC).

STEC can cause serious gastrointestinal illness and complications such as kidney failure. Although no outbreaks have been linked to pecans, Acuff stresses the importance of proactive measures.

“Pecans are still one of Arkansas’ most important specialty crops,” she said. “Providing proactive and sustainable food safety strategies is one way to protect local pecan growing and shelling businesses. »

Acuff’s study, published in the Journal of Food Protectionexamined how washing treatments affected STEC contamination of pecans. Treatments included hot water, lactic acid, chlorine, and ambient water, each tested under various conditions.

Hot water surpasses

“We suspected that hot water would be the best method, but I was hoping that antimicrobial disinfectants like lactic acid and chlorine would have done a little more than they showed,” Acuff noted.

Lactic acid and chlorine, although less effective in directly removing STEC, have been shown to be useful in preventing cross-contamination by maintaining wash water quality. Acuff suggested this could allow growers to reuse wash water, provided acidity and chlorine levels are carefully monitored.

A preventive approach

Although small pecan growers currently receive exemptions under the U.S. Food Safety Modernization Act, Acuff warns that a single contamination event could lead to stricter regulations. It encourages the adoption of safety measures now, to protect both industry and consumer confidence.

“Growing and harvesting pecans in open environments has the potential for cross-contamination of foodborne pathogens,” Acuff said, citing soil contact and wildlife activity as common risks. .

Its findings aim to give pecan growers practical tools to improve food safety. “We want to make sure they have solutions ready to implement,” she added, advocating for measures that can protect both consumers and the future of the industry.

As pecans become the star ingredient in many Thanksgiving desserts, Acuff’s research can ensure they’re as safe as they are delicious when they arrive on your table.