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According to the USDA, there are several mandatory pasteurization treatment processes to reduce the level of potential contamination in almonds without diminishing the products quality, nutritional value or sensory qualities (taste and crunch). These include oil roasting, dry roasting and blanching, and steam processing

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Based on the estimates of mean exposure from various media, as reported in chapter 5, the general population may be exposed via air at a concentration of 0.5-1.0 g/m 3 (retention calculated to be 0.068-0.136 g/kg body weight per day, assuming 40% retention, ATSDR, 1994), and via drinking-water at levels of 0.1-3 g/litre (calculated to be 0.003-0.094 g/kg body weight)