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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Foodborne Toxin Detection and Prevention Research » Research » Publications at this Location » Publication #146806
Title: SAMPLING AND SAMPLE PREPARATION OF PISTACHIOS

Author
item SCHATZKI, THOMAS - 5325-41-00
item Toyofuku, Natsuko

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/25/2003
Publication Date: 1/4/2004
Citation: Schatzki, T., Toyofuku, N. 2004. Sampling and sample preparation of pistachios. In: Barug, D., Van Egmond, H.P., Lopez-Garcia, R., Van Osenbruggen, W.A., Visconti, A. Meeting the Mycotoxin Menace. Netherlands: Wageningen Academic Publishers. p. 221-235.

Interpretive Summary:

Technical Abstract: The statistics of pre-sampling in pistachios has been studied theoretically and experimentally. Dry grinding and wet slurrying were both addressed. Wet slurrying resulted in an aflatoxin mean measure 30% higher than that obtained from dry grinding. Theory predicts no pre-sampling variance for wet slurrying, while predicted values for dry grinding should decrease as the grind becomes finer. Indeed, wet slurrying of a 10 kg(22lbs) sample of shelled pistachios resulted in no pre-sampling variance, while dry grinding to 1mm average size particles resulted in a coefficient variance of 17%. Theory predicts 35%, in fair agreement with experiment. Wet slurrying is also faster. It would appear that a switch to wet slurrying, in agreement with E.U. practice, would be advantageous.