Roasted nut - effect of moisture on micro growth

Could anyone know what is the possible influence of higher level of moisture nut on micro growth?

F.E. 

In our specification, we have the limit for nut moisture - up to 1.4% and we now realized that we have 1.7%, do you think it is a big difference and could influence of the nuts micro results? Is the risk related to the higher level of moisture high?

I really appreciate your point of view :)

Hello,

Well, it is true that moisture can affect the growth of microorganisms and in this case mostly the growth of mold. But I think that the difference between 1,4% and 1,7% is not that big, to can affect the product. Do you know the water activity of the product? cause the moisture level is not very precise to see if the product will mold.

I would agree, your concern will be spoilage organisms (yeast and mold specifically)

Some molds will form mycotoxins which can be fatal or aflatoxins

A mycotoxin (from the Greek μύκης mykes, "fungus" and τοξικόν toxikon, "poison") is a toxic secondary metabolite produced by organisms of the fungus kingdom and is capable of causing disease and death in both humans and other animals

http://vicam.com/whi...is-in-tree-nuts

Also, do you roast them yourself? Are you sure time/temp parameters were met during roasting?

Dear lvqa,

I don't think that the value in your spec is directed to microbial growth but on  general stability/shelf life of roasted nuts.

I don't see any increase microbial risk in this small difference. If you want to do something for documentation you can measure water activity of two samples in and ou spec.

Rgds

moskito