California’s Abundant Agricultural Commodities Stay Gold

“Since the early 2000’s, ABC has aggressively engaged in research to better understand potential risks associated with pathogenic contamination of almonds, and then develop pasteurization methods and protocols, along with validation programs, to ensure microbial safety of almonds,” Birmingham relates. “Our research determined that there is a low level of Salmonella contamination on almonds. We have focused efforts on ways to minimize contamination at the orchard level and facilitate control with various treatment options.”

After making the determination regarding the low level of Salmonella contamination, the industry developed a groundbreaking mandatory treatment program for Salmonella reduction on almonds in 2007, Birmingham points out, noting that since that time, there have been more than 200 validations submitted and accepted by the ABC Technical Expert Review Panel (TERP).

“Our TERP panel provides expert, third party review of every validation and does indeed set the bar high,” Birmingham says. “Without this panel, there would likely be different standards applied based on the individual process authorities involved in conducting the validation.”

Several pasteurization methods are used that maintain the raw characteristics of almonds, namely their taste, texture, and nutritional characteristics. These methods include steam and moist heat, as well as the use of propylene oxide (PPO). PPO is a compound approved by FDA for use to pasteurize food products such as nuts, cocoa powder, and spices.

Additionally, the ABC’s Almond Quality and Food Safety Committee sets policy for and oversees the industry’s quality control program while conducting research in a number of areas to ensure that California almonds remain a safe, high quality product.

“Along with overseeing the USDA mandated pasteurization requirement, the committee also monitors almond quality issues, including the industry’s Pre-Export Checks (PEC) program for aflatoxin,” Birmingham says. “PEC is a program in which the European Union (EU) has accepted that controls applied in the U.S. for aflatoxin are equivalent to the checks that would be applied in the EU. Consignments shipped to the EU with a PEC certificate are subject to a reduced frequency of testing at the E.U. port, less than five percent.”

In almonds, the source of aflatoxin contamination is from the soil, previously infested almonds (mummy nuts), and navel orangeworm (NOW), or other pests. Spores of the molds can be transferred by NOW and grow on nutmeats that have been damaged. Favorable conditions for mold growth include high moisture content and high temperatures.

The ABC has developed management guides to assist with controlling aflatoxin levels in almonds.

To assist with issues related to controlling cross-contamination, the ABC has developed a Pathogen Environmental Monitoring (PEM) program, with a PEM manual (also available in Spanish) that outlines the tools and steps for planning and implementing such a program.

“From almond growers and handlers, to processing, packaging and sales, our food quality and safety program is continually evolving to ensure almonds are produced in a safe, responsible manner throughout the food supply chain, so consumers around the world can have the highest level of confidence in our product,” Birmingham emphasizes. “I think the unique and outstanding fact about the almond industry and ABC is that we have continued to engage in research to understand threats such as Salmonella, and identify ways to effectively control those threats.”

The ABC is proud of its commitment to food safety and the entire organization strives to be a leader in the low moisture food safety arena, Birmingham says. “To that end, we will continue to offer tools and resources rooted in research, in order to ensure the safety of almonds,” he promises. “We see it as our responsibility to provide consumers in the U.S. and around the world with a safe, pathogen-free, nutritious food product.”

Leafy Greens Leadership

To say that U.S. lovers of green salads are dependent on California to satisfy their pallets would be an understatement. According to USDA, California contributes some 86 percent of the leaf lettuce, 77 percent of the romaine lettuce, 71 percent of the iceberg lettuce, 66 percent of the spinach, and 20 percent of the cabbage showcased in U.S. salads and other dishes each year. (These are 2012 production statistics, the most current available as we go to press.)