Roasting, blanching & steam reduce potential contamination
Online — Nuts are considered a healthy snack, but whether they grow in the ground or on trees, there’s always the risk for contamination.
Following Salmonella outbreaks in 2001 and 2004, almonds are required to be pasteurized, which has other nut processors taking precautionary steps to ensure their product doesn’t lead to the next outbreak.
To maintain the taste and crunch we expect from our favorite nut, processors often turn to roasting, blanching or steam to reduce any potential contamination without the use of chemicals.
For dry roasting processes, nuts are continuously conveyed through a roaster with heated air applied above and below the product bed.
Typically, peanuts are exposed to temperatures of 300 °F for 25 minutes, then stored in stainless steel bins in an isolated area to protect them from any contaminants.
The bed depth, time and temperature are monitored throughout the roasting process. Continue reading