{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T08:50:34Z","timestamp":1775897434998,"version":"3.50.1"},"reference-count":53,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2027,2,28]],"date-time":"2027-02-28T00:00:00Z","timestamp":1803772800000},"content-version":"am","delay-in-days":365,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#am"},{"start":{"date-parts":[[2026,2,28]],"date-time":"2026-02-28T00:00:00Z","timestamp":1772236800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,2,28]],"date-time":"2026-02-28T00:00:00Z","timestamp":1772236800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      A trend of consuming sprouted nut butter is emerging due to its nutrient values. However, sprouted nuts have been involved in several enteric disease outbreaks. This study evaluated the inhibitory effect of an aqueous and ethanolic extract of a pomegranate peel against strains of\n                      <jats:italic>Salmonella<\/jats:italic>\n                      Tennessee and Enteritidis in sprouted nut butter. Raw, organic peanut and almond seeds inoculated with one of the\n                      <jats:italic>Salmonella<\/jats:italic>\n                      strains (1.16\u20131.97 log CFU\/g) were sprouted in deionized water containing 10% of the aqueous or ethanolic extract for 24\u00a0h at 25\u00b0C. Sprouted nuts were rinsed with sterile deionized water and dried at 45\u00b0C for 12\u00a0h. Dried nuts were then ground with olive oil and sea salt.\n                      <jats:italic>Salmonella<\/jats:italic>\n                      population was determined after each preparation step. Data fit into the general linear model were analyzed using ANOVA. Fisher's LSD test was used to separate the means (\u03b1 \u2264 0.05). The peanut samples treated with either ethanolic or aqueous extract had significantly (\n                      <jats:italic>P<\/jats:italic>\n                      \u2264 0.05) lower\n                      <jats:italic>Salmonella<\/jats:italic>\n                      Tennessee populations compared to the controls after sprouting (1.8\u20132.2 log CFU\/g) and rinsing (1.4\u20131.6 log CFU\/g). After drying and seasoning, significant differences in the populations of both\n                      <jats:italic>Salmonella<\/jats:italic>\n                      strains compared to their controls were only observed in sprouted peanut and almond seeds\/butter containing ethanolic extract, with reductions reaching up to 3.2 log CFU\/g. However, the extract could not eliminate\n                      <jats:italic>Salmonella<\/jats:italic>\n                      from sprouted nut butter. During the 3\u2010week storage,\n                      <jats:italic>Salmonella<\/jats:italic>\n                      populations changed by &lt; 1 log CFU\/g across strains and extracts. Thus, additional antimicrobial intervention is needed.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Despite the nutritional values, sprouted nut butter could potentially pose a food safety risk to consumers. The product may have the potential to harbor a higher number of bacterial cells than the initial contamination level on the nut stock. The addition of pomegranate ethanolic extract in nut sprouting water could significantly lower bacterial population, but the use of this natural antimicrobial, plus drying sprouted nuts at 45\u00b0C and seasoning the nut homogenates with olive oil and salt, is inadequate in eliminating bacterial cells, as evidenced by the relatively high bacterial populations in nut butter products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70943","type":"journal-article","created":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T00:19:44Z","timestamp":1773015584000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fate of\n                    <i>Salmonella Enterica<\/i>\n                    in Sprouted Peanut and Almond Butter Affected by the Use of Ellagitannins From Aqueous and Ethanolic Extracts of Pomegranate Peels"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-8804-4388","authenticated-orcid":false,"given":"Weifan","family":"Wu","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology The University of Georgia  Griffin Georgia USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1568-640X","authenticated-orcid":false,"given":"Kevin Mis","family":"Solval","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology The University of Georgia  Griffin Georgia USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2761-2926","authenticated-orcid":false,"given":"Jinru","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology The University of Georgia  Griffin Georgia USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,2,28]]},"reference":[{"key":"e_1_2_8_2_1","first-page":"2","article-title":"Sensory Acceptance, Quality Characteristics and Antioxidant Activity of Yoghurt Fortified With Honey and Pomegranate Peel","volume":"20","author":"Abderrezak K.","year":"2019","journal-title":"Annals Food Science and Technology"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics9100668"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X.JFP\u201012\u2010280"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1094\/PHYTO\u201011\u201012\u20100295\u2010RVW"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1128\/microbiolspec.PFS\u20100023\u20102018"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1038\/sj.jim.7000199"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365\u20102672.2000.01138.x"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2019.00020"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11172596"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMoa1011208"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.95796"},{"key":"e_1_2_8_13_1","first-page":"484","article-title":"Outbreak of Salmonella Serotype Enteritidis Infections Associated With Raw Almonds \u2014 United States and Canada, 2003\u20142004","volume":"53","author":"Centers for Disease Control and Prevention","year":"2004","journal-title":"Morbidity and Mortality Weekly Report"},{"issue":"4","key":"e_1_2_8_14_1","first-page":"85","article-title":"Multistate Outbreak of Salmonella Infections Associated With Peanut Butter and Peanut Butter\u2010Containing Products\u2014United States, 2008\u20132009","volume":"58","author":"Centers for Disease Control and Prevention","year":"2009","journal-title":"Morbidity and Mortality Weekly Report"},{"issue":"6","key":"e_1_2_8_15_1","first-page":"107","article-title":"Notes From the Field: Salmonella Bredeney Infections Linked to a Brand of Peanut Butter\u2014United States, 2012","volume":"62","author":"Centers for Disease Control and Prevention","year":"2013","journal-title":"Morbidity and Mortality Weekly Report"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2015.03.002"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.chemrestox.8b00398"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1093\/ecam\/nep105"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.03170\u201016"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.12064"},{"key":"e_1_2_8_21_1","volume-title":"Activated Sprouted Almond Butter","author":"Durward B.","year":"2019"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109534"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.4315\/1541-9576-41.3.314"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.4315\/JFP\u201020\u2010169"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2013.00331"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2020.01291"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268818002716"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aninu.2017.09.004"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.9734\/jpri\/2020\/v32i3130913"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.2c00756"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X.JFP\u201017\u2010318"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13756\u2010019\u20100559\u20106"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2017.10.037"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.582202"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfp.2022.10.007"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010021\u201000888\u20106"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26041054"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms7090321"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.846"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9060790"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1093\/aob\/mcm047"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1002\/anie.201000044"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1055\/s\u20102007\u2010967167"},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1093\/cid\/cir407"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010014\u20101267\u20100"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2018.00052"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2017.04.045"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods7100167"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2016.10.007"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2005.11.004"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112934"},{"key":"e_1_2_8_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/microbiolres16010013"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12010"},{"key":"e_1_2_8_54_1","first-page":"1649","article-title":"Phenolic Compounds, Antioxidant, and Antibacterial Activities of Peel Extract From Tunisian Pomegranate","volume":"16","author":"Zhao X.","year":"2014","journal-title":"Journal of Agricultural Science and Technology"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70943","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.70943","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/am-pdf\/10.1111\/1750-3841.70943","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70943","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T07:55:26Z","timestamp":1775894126000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70943"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2,28]]},"references-count":53,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2026,3]]}},"alternative-id":["10.1111\/1750-3841.70943"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70943","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,2,28]]},"assertion":[{"value":"2025-11-14","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-02-04","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-02-28","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70943"}}