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Food Quality and Safety 
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Pasteurization Program Overview
Options for Pasteurizing Organic Almonds
 
Several of the accepted pasteurization treatments use steam and moist heat technologies and have already been certified and are appropriate for USDA National Organic Program standards. These treatments are surface treatments only and protect the raw characteristics of the almonds. The short bursts of steam do not impact the nutritional integrity of the almond. These treatments do not “cook” proteins or destroy vitamins and minerals. The nutritional and sensory characteristics of the almonds remain unchanged when treated with steam. 
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