Pasteurization of Almonds
The “pasteurization” of Almonds
Yet again we’ve putting a patch on the problem rather than fixing the source. Do we really need to be treat our raw almonds with a toxic chemical? In response to outbreaks of Salmonella in 2001 and 2004 traced to raw almonds, the USDA has decided that all domestic almonds be treated with a toxic fumigant. According to the Corniucopia Institute, the logic for this treatment and the safety has not been thoroughly analyzed.
This type of food borne illness can only occur if livestock manure or fecal matter comes in contact with the food, be it spinach, lettuce or almonds. I question how often does this occur and why can’t this contamination be controlled. Is this another revenue source for the Monsantos and other chemical/petroleum (many pesticides are petroleum based) companies of the world? This mandate for fumigation of almonds was set for September 1, 2007 but has now been delayed until March 2008 because the industry is “not prepared.” It seems there needs to be more analyses of the actual problem and other solutions proposed. If not, this could be the end of organic raw almonds savor them now!
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