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The USDA and the Almond Board want to ensure the quality and safety of almonds, after two outbreaks of Salmonella poisoning in 2001 and 2004 that traced back to an almond grower in California.

With the new program, almond suppliers must execute a 4-log reduction treatment, which decreases bacteria by 10,000 fold. By comparison, food and juice undergo a 5-log reduction treatment, and some canned goods undergo a 12-log reduction treatment.

The Almond Board of California says that the reduction treatment will not degrade the flavor, color, texture or skin integrity. However, the two main pasteurization technologies under consideration (fumigation with propylene oxide or blanching and oil roasting) could present potential problems. The EPA classifies propylene oxide as a probable human carcinogen, and steam-heated almonds have the potential to lose valuable nutrients.

California Almond Facts

California is the only state that commercially produces almonds - 80% of the world's supply, in fact. Almonds reside at the top of California's agricultural export list, valued at over one billion dollars.

In terms of nutrition, almonds are the most nutrient-dense tree nuts. One ounce of almonds has 160 calories and 1 gram of saturated fat, as well as healthy quantities of vitamin E, magnesium and potassium. Almonds are also a good source of protein with no cholesterol.

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