Is It Safe to Eat Unpasteurized Almonds? Separating Fact from Risk

November 17, 2025 •

4 min read

Following a series of Salmonella outbreaks in the early 2000s, U.S. law now mandates that virtually all domestically sold almonds undergo a pasteurization process. This makes the topic of whether it is safe to eat unpasteurized almonds highly relevant for consumers concerned with food sourcing and processing.

Quick Summary

All commercially sold U.S. almonds are pasteurized by law to prevent foodborne illness, so true unpasteurized almonds are not widely available through retail channels. Consumption risks include contamination from bacteria like Salmonella, which can cause serious illness. However, some unpasteurized almonds are available directly from growers or are imported.

Key Points

Mandatory Pasteurization: By US law since 2007, virtually all California almonds sold commercially are pasteurized to prevent Salmonella outbreaks.
"Raw" Labeling is Deceptive: Commercially labeled "raw" almonds are not truly raw but have been pasteurized, typically with steam or chemicals like propylene oxide (PPO).
Foodborne Illness Risk: Unpasteurized almonds, especially those handled without proper food safety protocols, carry a higher risk of bacterial contamination, most notably Salmonella.
Trace Truly Raw Almonds: Truly unpasteurized almonds are available directly from small farmers via roadside stands or farmer's markets, or by purchasing imported almonds from countries with different regulations.
PPO is a Concern: The chemical fumigant propylene oxide (PPO) is used for conventional almond pasteurization in the US but is banned in many other countries due to potential health concerns.
Steam is Organic: Certified organic almonds must use steam pasteurization, a non-chemical method.
The Sprouting Test: A simple way to determine if almonds are truly raw is to attempt to sprout them; pasteurized nuts are not viable.

Understanding the California Almond Rule

In 2007, the United States Department of Agriculture (USDA) implemented a mandatory pasteurization program for all California-grown almonds sold in the U.S., Canada, and Mexico. This regulation was a direct response to two widespread Salmonella outbreaks in 2001 and 2004 that were traced back to raw almonds from California. The law aims to reduce the potential for pathogen contamination and has made the risk of foodborne illness from commercially distributed almonds exceptionally low.

What "Raw" Means for US Almonds

For almonds sold commercially in the United States, the term "raw" is often a misnomer. It indicates that the nuts have not been roasted or blanched, but they have still undergone a pasteurization treatment. Manufacturers are not required to state the pasteurization method on the label, which can cause consumer confusion. Truly unpasteurized almonds are only legally available to consumers in North America through limited exemptions, such as direct-to-consumer sales from a grower at a roadside stand or farmer's market. Imported almonds from Europe, where regulations differ, can also be truly raw.

Pasteurization Methods for Almonds

There are several approved methods for treating almonds to achieve the required bacterial reduction, each with different characteristics. The choice of method can influence the final product, particularly for organic-certified almonds which cannot be treated with certain chemicals.

Steam Pasteurization: This method involves briefly exposing almonds to heated steam in a chamber, which effectively kills surface bacteria. It is considered a non-chemical method and is the only approved pasteurization process for organic almonds in the US. Opponents sometimes claim it slightly alters the almond's taste and moisture content, while proponents argue modern techniques minimize these effects.
Propylene Oxide (PPO) Fumigation: PPO is a chemical fumigant widely used for conventional (non-organic) almonds to sterilize packaged foods and reduce bacteria. PPO has been classified as a possible human carcinogen by the International Agency for Research on Cancer and is banned in the European Union. Concerns surrounding PPO are a primary reason why some consumers actively seek out imported unpasteurized or steam-pasteurized domestic organic alternatives.

Risks vs. Benefits: A Comparison Table


Feature	Pasteurized Almonds (Commercially Sold)	Unpasteurized Almonds (Imported or Farmer-Direct)
Food Safety	Extremely low risk of bacterial contamination like Salmonella due to mandatory treatment.	Higher risk of bacterial contamination if not handled or stored properly.
Availability	Widely available in retail stores and supermarkets in the US, Canada, and Mexico.	Limited availability, primarily through specific farmer-direct sales or imports from certain countries.
Processing Method	Treated with steam or propylene oxide (PPO). Organic versions only use steam.	No sterilization treatment applied; sold in their truly raw, natural state.
Nutritional Profile	Minimal impact on overall nutritional content, though some high-heat treatments may slightly reduce certain compounds.	Retains full, untouched nutrient profile, including natural enzymes, as no heat or chemicals are used.
Flavor & Texture	Some consumers perceive a slight change in flavor or texture from steam or heat.	Often described as having a richer, sweeter, and creamier taste with a distinctive, firmer crunch.

Potential Health Risks of Contaminated Unpasteurized Almonds

For those who do source truly unpasteurized almonds, it is crucial to be aware of the food safety risks. The primary concern is contamination by harmful bacteria, particularly Salmonella.

Source of Contamination: Salmonella bacteria naturally occur in the soil in many almond-growing regions, including California. Almonds can become contaminated when they fall to the orchard floor during harvest, a standard practice in the industry.
Survival of Pathogens: Salmonella can survive on almonds for extended periods in a dormant state. If contaminated nuts enter a wet environment, the bacteria can multiply rapidly.
Symptoms: Ingesting contaminated almonds can lead to salmonellosis, a form of foodborne illness that causes fever, diarrhea, abdominal cramps, and other gastrointestinal symptoms. While most people recover, it can be severe for vulnerable populations, including young children, the elderly, and those with weakened immune systems.

How to Find Truly Unpasteurized Almonds

If you are determined to find truly unpasteurized almonds, here's what to look for:

Source Directly from the Farmer: Locate a grower who sells almonds directly to consumers at a farmer's market or roadside stand. The USDA exemption allows these small-scale, direct sales of unpasteurized product.
Imported Almonds: Many countries, particularly in Europe, do not have the same pasteurization mandate for almonds as the US. Look for labels indicating the country of origin, which might reveal if they are truly raw and unprocessed.
The Sprouting Test: A reliable way to test if an almond is truly raw and unpasteurized is to see if it can sprout. Pasteurized almonds are not viable and will not germinate, while a genuinely raw almond will sprout when soaked in water for a few days.

Conclusion

While the nutritional differences between pasteurized and unpasteurized almonds are minimal for most consumers, the difference in food safety risk is significant. For the vast majority of consumers, commercially available pasteurized almonds, even those labeled "raw," offer a safe and highly nutritious option due to mandatory US regulations. The pursuit of truly unpasteurized almonds carries a heightened risk of foodborne illness, making it a choice that requires careful sourcing. Consumers should always prioritize food safety and consider the risk of potential bacterial contamination when deciding whether to seek out truly raw almonds from alternative sources. For more details on almond processing safety, visit the Almond Board of California's official page: https://www.almonds.org/almond-industry/processors-and-suppliers/processing-safe-product.

Frequently Asked Questions

Following multiple Salmonella outbreaks linked to raw almonds in the early 2000s, the USDA mandated that all California almonds sold commercially in North America must undergo a pasteurization treatment to kill potential pathogens.

No, the term "raw" on commercially sold US almonds is misleading. It only signifies that the almonds have not been roasted, not that they are unprocessed. They have still been pasteurized via steam or chemical treatment.

You can perform a sprouting test. Truly raw, unpasteurized almonds are viable and will sprout if soaked in water. Pasteurized almonds, even those labeled "raw," are non-viable and will not sprout.

The primary risk is foodborne illness from bacteria like Salmonella, which can cause fever, diarrhea, and abdominal cramps. This is especially concerning for almonds that fall to the ground during harvest.

The two main methods are steam pasteurization and propylene oxide (PPO) fumigation. Organic almonds are treated with steam only, while conventional almonds may use either method.

Pasteurization has a minimal impact on the overall nutritional value of almonds. While some raw food proponents believe it reduces enzymes, the most significant nutritional benefits remain intact.

Yes, but only under specific circumstances. The USDA provides an exemption for small growers who sell almonds directly to consumers at their own roadside stands or farmer's markets.