Are Store-Bought Almonds Safe to Eat? Understanding Pasteurization and Other Risks

December 14, 2025 •

3 min read

Following a series of Salmonella outbreaks traced to raw almonds in the early 2000s, U.S. regulations were enacted to mandate pasteurization, making store-bought almonds safe to eat for the vast majority of consumers. This regulatory change was a direct response to health concerns and ensures that commercially sold almonds meet stringent safety standards before they reach the grocery store shelves.

Quick Summary

Commercially sold almonds in North America are pasteurized by law to eliminate harmful bacteria like Salmonella. This food safety measure ensures store-bought almonds are safe for consumption, addressing the risks associated with truly raw nuts and toxic bitter almond varieties. Consumers can choose from various pasteurization methods, including steam and PPO, without a significant loss of nutritional benefits.

Key Points

Pasteurization is Mandatory: In North America, all commercially sold almonds are required to be pasteurized to eliminate bacteria like Salmonella, even if labeled as "raw".
Sweet vs. Bitter Almonds: Only the sweet variety of almonds is sold for consumption; bitter almonds contain toxic cyanide and are dangerous to eat.
Pasteurization Methods: Common methods include steam treatment (required for organic almonds) and propylene oxide (PPO) fumigation for conventional almonds.
Nutritional Value Remains: The pasteurization process does not significantly reduce the nutritional value of almonds, ensuring they remain a healthy snack.
Proper Storage is Key: Once purchased, storing almonds in a cool, dry, and airtight container is essential to prevent mold growth and maintain freshness.
Risk of Mold: Raw, unsalted nuts are at a higher risk of mold contamination compared to treated versions, emphasizing the importance of pasteurization.
Direct-from-Farmer Exception: Truly unpasteurized almonds can be purchased legally only directly from a farmer at a roadside stand, but they lack the food safety treatment.

The Mandatory Pasteurization of U.S. Almonds

Before 2007, consumers could purchase truly raw, unpasteurized almonds, which carried a risk of bacterial contamination. Following multiple Salmonella outbreaks linked to California-grown almonds, the USDA implemented a mandatory pasteurization program for all almonds sold in North America. This was a critical step in protecting public health and ensures that any package of almonds labeled “raw” or "natural" in a U.S. store has, in fact, been treated to kill off potential pathogens.

There are several FDA-approved methods for pasteurizing almonds, all of which are designed to significantly reduce or eliminate harmful bacteria like Salmonella. The specific method used often depends on whether the almonds are certified organic or conventional.

Pasteurization Methods Explained

Steam Pasteurization: This method exposes almonds to a short burst of steam at a high temperature. It is the only pasteurization method approved for certified organic almonds. This heat treatment affects only the surface of the almond and does not significantly compromise its nutritional integrity.
Propylene Oxide (PPO) Fumigation: Used for conventional almonds, this is a chemical fumigation process that is highly effective at eliminating bacteria. While the EPA has stated PPO dissipates after treatment and poses no health risk, some consumers prefer to avoid this method and opt for steam-pasteurized almonds instead. PPO is also banned in many countries, including Canada and the European Union for organic products.
Blanching or Roasting: These traditional thermal processes, which involve exposing almonds to hot water or dry heat, also serve as effective pasteurization treatments. They are commonly used for roasted, salted, and blanched almond products.

Understanding the Danger of Bitter Almonds

In addition to bacterial contamination, there is a risk associated with another type of almond: bitter almonds. These are a different variety from the sweet almonds sold commercially in grocery stores.

Unlike sweet almonds, bitter almonds contain a toxic compound called amygdalin, which breaks down into hydrogen cyanide when ingested. This toxin can be deadly, even in small quantities. While not typically sold in U.S. markets, there have been rare instances of mislabeled imported almonds.

Key difference: Sweet almonds sold in stores have only trace amounts of cyanide and are safe for consumption. If you encounter an almond with a notably bitter taste, it's best to discard it as a precaution.

Comparing Raw vs. Pasteurized Almonds

For those who prioritize raw, unprocessed food, it is important to know that most commercially sold almonds labeled as “raw” are, in fact, pasteurized. The primary difference is how they are treated, not whether they are treated at all. True, unpasteurized almonds can only be legally purchased direct from a farmer at a roadside stand in the U.S. and are more common in European markets.


Feature	Pasteurized Almonds (Commercially Sold)	Unpasteurized Almonds (Farm-Direct)
Safety	High. Treated to eliminate harmful bacteria like Salmonella.	Lower risk, but untreated and can carry bacterial contamination.
Availability	Widely available in North American grocery stores.	Very limited; only available directly from growers at farm stands.
Labeling	May still be labeled "raw" in the U.S. despite treatment.	Not labeled for retail; transparency varies by direct seller.
Nutrient Profile	Slightly altered by heat, but most benefits remain intact.	Retains full, untouched nutrient profile and enzyme content.
Taste/Texture	May have a slightly less pronounced flavor or crunch depending on the method used.	Often described as nuttier, creamier, and sweeter.
Storage	Longer shelf life due to pathogen removal.	Shorter shelf life; more prone to spoilage.

Proper Handling and Storage

While store-bought almonds are safe, poor handling at home can introduce new risks. It is crucial to store them properly to maintain freshness and safety. Almonds should be stored in a cool, dry place in an airtight container to prevent moisture and exposure to contaminants. The refrigerator or freezer can extend their shelf life significantly. This prevents the growth of mold that can produce mycotoxins, which are harmful compounds.

Conclusion

Yes, store-bought almonds are safe to eat due to mandatory pasteurization processes put in place after past Salmonella outbreaks. These robust food safety regulations, enforced by bodies like the FDA, ensure that the sweet almonds available on grocery shelves have been treated to eliminate pathogens. While truly raw, unpasteurized almonds exist, they are primarily sold directly from farmers and carry a different risk profile. Consumers can enjoy commercially sold almonds with confidence, knowing that modern food safety measures protect their health, provided they are stored correctly and are not the poisonous bitter variety.

Frequently Asked Questions

Yes, it is safe to eat almonds labeled as 'raw' from the grocery store. In the U.S. and Canada, all commercially sold almonds are pasteurized by law to eliminate pathogens, so any "raw" product you see in a store has been treated for safety.

For commercially available almonds, the main difference is the treatment method. While all store-bought almonds are pasteurized, some use steam (often organic) and others use chemical fumigation (conventional). Truly unpasteurized almonds are rare and can only be purchased directly from a farmer.

Almonds are pasteurized to kill harmful bacteria, most notably Salmonella. This regulation was implemented in 2007 following several food poisoning outbreaks linked to unpasteurized raw almonds, making the final product safer for consumers.

Sweet almonds, the type sold in stores, contain only trace amounts of cyanide and do not pose a risk of poisoning. The risk comes from bitter almonds, which contain high levels of a toxic compound. If an almond tastes unusually bitter, it should not be eaten.

Store almonds in a cool, dry place in an airtight container to protect them from moisture and pests. For long-term storage, keeping them in the refrigerator or freezer will help maintain their freshness and prevent spoilage.

No, pasteurization does not significantly reduce the nutritional value of almonds. While some heat-sensitive enzymes might be affected, the vast majority of the healthy fats, protein, and other nutrients remain intact, ensuring they are still a healthy snack.

One common method for conventional almonds is propylene oxide (PPO) fumigation. The EPA and FDA have deemed it safe for use on foods, confirming that any residue dissipates after treatment. However, organic almonds must be pasteurized using non-chemical methods, such as steam.

A single bitter almond is unlikely to cause serious harm, but a notably bitter taste should alert you to spit it out. Ingesting a larger quantity of bitter almonds can lead to cyanide poisoning, so seeking medical attention is crucial if symptoms appear.