Is it true that beginning in September 2007 all almonds grown in California will be required to be pasteurized? If so, what are the health implications of this?

It's actually not only California that will be involved in the new almond processing requirements, but the entire United States. Starting on September 1, 2007, it will be illegal for 100% raw almonds to be manufactured and sold in the United States, with two exceptions (discussed below). You can read the new law and its specific provisions by going to the following website address: http://www.almondboard.com/files/Rule.pdf.

The origins of this new law date back to 2001, when an outbreak of Salmonella poisoning in Canada was traced back to an almond grower in California. At that time, the California Department of Health Services worked with that grower to increase the safety of almond production. But when a second round of Salmonella problems occurred with an entirely different grower, the federal government stepped in to consider a more comprehensive set of actions. The U.S. Department of Agriculture (USDA), together with the U.S. Food and Drug Administration (FDA), Centers for Disease Control (CDC), California Almond Board, and other agencies drafted legislation designed to prevent further Salmonella outbreaks based on post-harvest processing of almonds.

Specifically, these government agencies designed a mandatory pasteurization program in which handlers of almonds would be required to process the almonds in such a way that a dramatic reduction in the amount of Salmonella bacteria would take place. (In technical terms, a minimum 4-log reduction was set forth as the standard. A minimum 5-log reduction was also discussed, but not adopted.) To achieve this dramatic reduction in Salmonella bacteria, two major alternatives were envisioned: (1) exposure to steam heat sufficient to raise the surface temperature of the almond kernels to about 200°F (93°C), or (2) insertion of the kernels into a closed chamber where they could be exposed to propylene oxide gas.

Two exceptions to these processing requirements were included in the legislation. First, almond growers can receive exemption from these requirements if they can show that their ordinary manufacturing process achieves the same minimum 4-log reduction in Salmonella content. For example, their ordinary manufacturing process might include enough dry roasting or blanching to accomplish this same goal. Second, almond growers can also receive exemption if they will only be selling their almonds directly to customers at local markets, with a limit of 100 pounds per person per day in direct farmer's market sales.

What are the health implications of this new legislation that will go into effect on September 1? First, we would expect to see a certain amount of potentially problematic almonds be prevented from entering the marketplace, and that prevention would be a good thing. Second, we'd expect to see some nutrient loss in steam-heated almonds that was unwanted, and, in the case of many almonds, also unnecessary. Third, we'd expect to see propylene oxide residues in almonds that were gassed to reduce Salmonella concentrations, and this would also be a bad thing, since propylene oxide is classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen.

In the long run, we believe that the only solution to the Salmonella-and-almonds predicament would be to understand the underlying reasons why Salmonella bacteria are becoming more present in certain batches of almonds and to correct these underlying problems, which we believe have most likely evolved due to non-sustainable approaches to almond growing and inappropriate post-harvest processing. Yet, in the meantime, if you are looking for 100% raw, organically grown almonds, your only option will be to purchase from a grower at a local farmer's market, from a grower who has received exemption from the mandatory processing rules, or from a certified organic almond grower outside of the United States who exports almonds to this country.

WHFoods

So now what do we do? It certainly sounds like either process used won't be good for the birds.

Edited to add: We have until 9/1 to order lots of Almonds.

Oh S*!&. Almonds are Ollie's true love. There is no way she can go without them. I'll stock up....but then what?? There is no other nut she will eat.

We'll probably still be able to get them at about triple the price. Also I don't know if this only affects human grade or if it includes pet grade almonds. I always buy human grade because I don't trust the quality control for pet grade.

I called NutsOnline this morning. A gentleman told me the new law will only affect shelled almonds, not the ones in the shell. I'm going to double check this information just to be sure. I don't want to be buying any nuts that have been treated with propylene oxide gas.

For those that do buy shelled almonds please know your source and be sure to check if they've been treated in any way. The new standards are supposed to be going into affect on Sept. 1, 2007.

I wonder...if shelled almonds will have to be labeled as to which type of processing was done? The steam or the gass?

I sure hope so! Please let us know what you find out Karen. I won't make as big of an order if I don't need to stock up.

This opens up a entire can of worms as i'm sure all nut mixes will be somehow be effected. Here's hopeing the companys are like Karen and are on top of this

I would agree. How are we to know what's been treated and with what and what hasn't? There's several (if not many) seed mixes that have shelled almonds in them.

Karen,
I think every mix we use has them in it