Focused on food pathogens (like the salmonella) prevention, in 2006, a compulsory almond pasteurization program was approved for the US domestic market with a minimum reduction of 4 log. At present, the American market is increasingly requesting pasteurized almonds from Spanish processors, who are forced to implement this pasteurization process in their industries.
In addition, the European market focuses on the pasteurization of the product to avoid any problem for the final consumer.
Pasteurization process is only way to control the risk and guarantee of food safety, reducing the level of potential contamination without decreasing the product quality, nutritional value and sensory attributes.
Tenaya, as a Process Authority accredited for the Almond Board of California, conducts, preferentially for the European and American market, the validation of lines for almond pasteurization, by applying the guidelines established by this authority.
Our extensive experience developed in California and Spain, includes validations of equipments such as blanchers, dry roasters and steam chambers.
