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Salmonella, E. coli, listeria, yeast and mold, FFA/POV, aflatoxin in almonds and walnuts production with Pamela Sweeten, P. Sweeten Consulting. She is the owner of P. Sweeten Consulting, since 2006 to present, Greater San Joaquin Valley, CA. Pamela worked with Ryan-Parriera Almond Company, from 1992 to 2005, Los Banos, CA. Experience: • Experienced professional with skills in sales and marketing services to potential clients • Proven ability to manage key account relationships and large-scale projects • Experience presenting to senior management • Representing senior management in discussions with clients • Product training and assisting clients in set up of recordkeeping • Deep understanding and effective management of product price fluctuation; knowledge and application of computers for increased productivity; and great planning skills with extraordinary goal setting ability, as well as excellent communication and interpersonal skills. Education: California State University Stanislaus.
Agenda: 1. Intoduction. 2. What are the bacterial contamination issues for almond and walnut producers? 3. Which human pathogens are of interest: Salmonella, E. coli, Listeria? 4. Is yeast and mold a challenge? 5. What is Free Fatty Acid (FFA) in nut products? 6. What is Peroxide Value (POV) or rancidity? 7. What are the current methods to screen products for these issues? 8. Are there government standards? 9. New methods on the horizon. 10. Conclusion.
Contact: Pamela Sweeten P. Sweeten Consulting 209-606-1418 www.trackmycrop.com Twitter - @trackmycrop Facebook – P. Sweeten Consulting Pamela@trackmycrop.com
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