Funding for this project was also provided by the California Walnut Board. Cooperation and guidance were provided by several growers and processors of California walnuts. This project would not have been possible without the technical support MDV3100 of Dr. Anne-laure Moyne, Shirin Abd, Dr. Michelle Danyluk, John Frelka, Vanessa Lieberman, and Irene Zhao and the editorial skills of Sylvia Yada. “
“The author regrets that in the original publication of the above mentioned manuscript the following acknowledgment was omitted: This work was supported by the National

Mega Project on Major Drug Development (2009ZX09301-14-1), the Commonwealth Specialized Research Fund of China Agriculture (201103016), the Key Program of Natural Science Foundation of Hubei Province of China (2010CBB02301), and the Fundamental Research Funds for the Central Universities (20103010101000185). “
“The authors regret that re-analysis of the data employed in this paper has identified an error in the algorithm. The below paragraph outlines the correct results: The estimated mean annual cost per case should be reported as CAN$113.70 (not CAN$1,342.57, as published in the Abstract and Results). The range of the estimated mean annual cost per case should be reported as CAN$35.78 to CAN$2,833.17 (not as CAN$415.25 to CAN$14,132.38) and the standard deviation should be reported as CAN$67,386 (not

as CAN$738.18) as reported in the results. The estimated mean annual cost per severe case should be reported as CAN$82.93 (not as CAN$996.07), the cost per moderate case should be reported as CAN$20.46 (not as CAN$ 231.96) and Cabozantinib order the cost per mild case should be reported as CAN$10.06 (not as CAN$122.23) in the Results section. “
“California almonds were implicated in two outbreaks of salmonellosis in 2000 and 2003 that were traced to Salmonella Enteritidis

PT30, prompting the recall of nearly six million kg of raw almonds ( Anonymous, 2004, Isaacs et al., 2005 and Keady et al., 2004) and the development of various pasteurization strategies for the industry. After the Almond Board of California proposed preventative measures, the final mandate calling for a minimum 4-log reduction of Salmonella on all California almonds was published in 2007 ( USDA Agricultural Marketing Service, 2007). The fact that raw almonds were not most previously pasteurized has created an urgent, industry-wide demand for technologies that can both achieve the mandated reduction in Salmonella and maintain the sensory and quality characteristics of the raw product. Consequently, various intervention technologies have been assessed, including propylene oxide fumigation ( Danyluk et al., 2005), moist heating ( Jeong et al., 2009), steam pasteurization ( Chang et al., 2010 and Sun-Young et al., 2006), acid spraying ( Pao et al., 2006), hydrostatic pressure ( Goodridge et al., 2006), water pressure ( Willford et al.