may-jun-2019

processed and consumed, we do not expect producers of these commodities to comply with the Produce Safety Rule.” Essentially, the FDA recognized the unique situation of almonds in relation to the Produce Safety Rule and is considering pursuing rulemaking to address for the long term, according to Tim Birmingham, director of Quality Assurance and Industry Services at ABC. Almond Board Pasteurization Program: 12 Years, Zero Salmonella Outbreaks In 2001 and 2004, Salmonella outbreaks were intensifying across the food industry and raising concerns about food quality and safety. One of the biggest questions for the California almond industry during this uneasy time was determining the true level of risk associated with the product. The easy answer seemed to be that risk should be low: conventional wisdom suggested that low moisture foods, such as nuts and seeds, did not pose a threat since the microorganisms of concern could not grow in these products. But conventional wisdom was not enough – hard evidence was needed to prove a low level of risk. The Almond Board engaged food safety experts, USDA and research partners to take a holistic approach to the problem and identify potential risks and develop strategies to control and prevent outbreaks. This collaboration among experts ultimately resulted in the creation of the Almond Board’s mandatory pasteurization program for Salmonella reduction. To date, almonds are the only tree nut with a mandatory pasteurization program and defined performance criteria accepted by the FDA. “The health and wellbeing of almond consumers matters deeply to everyone in the California almond industry. IN YOUR ORCHARD 3 6 A L M O N D F A C T S