Pasteurization Program

Validation and the processes.

All processes used to treat almonds must be validated by an ABC approved Process Authority and approved by ABC’s Technical Expert Review Panel. Validation is a rigorous process in which testing is conducted to demonstrate the ability to destroy microorganisms on almonds. There are several types of validated processes that effectively eliminate potential contamination in almonds without diminishing the product's quality, nutritional value, or sensory qualities (taste and crunch).  Many processes are currently in use including:


Oil Roasting, Dry Roasting, and Blanching
Traditional thermal type processes used for roasting (oil/dry) or hot water skin removal (blanching). Appropriate for organic as well as conventional almonds.

Steam Processing 
Exposure of nut surface to steam for short periods of time.  Steam can be applied at ambient pressure or under vacuum at reduced temperatures.  Appropriate for organic as well as conventional almonds.

Moist Heat
Exposure of nuts to a warm and humid environment for short periods of time. Appropriate for organic as well as conventional almonds.

Propylene Oxide (PPO)
Exposure of nuts to an EPA approved fumigant treatment that rapidly dissipates after exposure. Appropriate for conventional almonds. 

Aflatoxin Requirements 
Please click here to access the International Aflatoxin Tolerances Factsheet.

Pasteurization 
Custom Processors 
DV Auditors
DV Users
Process Authorities

For information on the Pasteurization Program, or how to become a Custom Processor, DV User, DV Auditor, or Process Authority, please email Judy Scott-Mckay at jscottmckay@almondboard.com.

Aflatoxin
ePEC login
View USDA's List of Approved PEC Labs

Incoming Inspection Resources
2023 Crop Readiness Operations Packet