Almond Board of California validates a new chemical-free process to pasteurize almonds.

• Since 2007, the Almond Board of California (ABC) has enforced an industry-wide pasteurization program intended to reduce the presence of Salmonella bacteria in almonds prior to shipment.  Approved pasteurization methods include traditional processes (oil roasting, dry roasting, blanching); steam processing; and the use of propylene oxide (PPO).
• Recently, ABC’s Technical Expert Review Panel (TERP) validated a new chemical-free pasteurization process that uses radio waves to eliminate pathogens, insects, and mold on food products.
• Particularly since nearly all almonds are subject to the pasteurization requirement, the development and validation of new pathogen reduction technology will likely be welcomed by the industry.