Recent outbreaks of salmonellosis associated with raw almonds have raised awareness of
this food as a vector for foodborne illness. We performed a quantitative assessment of the
risk of contracting salmonellosis from consumption of raw almonds, accounting for factors
that become important after almonds reach the processor. We estimated the risk associated
with the consumption of raw almonds and the risk reduction associated with almonds treated
with a theoretical 5-log reduction process or treated with propylene oxide using a standard …