Technology

Courtesy of the Agricultural Research ServiceZhongli Pan (right) with the Agricultural Research Service tests a new pasteurization method designed to significantly reduce possible microbial contaminants on almonds. A new pasteurization method that uses infrared heat followed by a blast of hot air provides a safe, simple and environmentally friendly way to reduce Salmonella populations on almonds.

Known as SIRHA—or sequential infrared and hot air—the process was developed by engineer Zhongli Pan and microbiologist Maria Brandl at the Agricultural Research Service's research center in Albany, Calif., according to a news release.

Taste-testers who have sampled the SIRHA-treated nuts say it doesn't alter the mild taste, smooth texture or appearance.

Salmonella is rarely a contaminant of almonds.

Nevertheless, a U.S. Department of Agriculture marketing order requires that nearly all almonds processed for sale in the United States be pasteurized to reduce any possible bacterial contaminants.

About a half dozen methods have federal approval.

With further work, Pan says SIRHA should be easy to scale up for use in almond processing plants.