Editing Propylene oxide (section)

====Fumigant====
The [[United States Food and Drug Administration]] has approved the use of propylene oxide to pasteurize raw [[almond]]s beginning on September 1, 2007, in response to two incidents of contamination by ''[[Salmonella]]'' in commercial orchards, one incident occurring in Canada and one in the United States.<ref>{{cite web | title=Guidance for Industry: Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product As An Ingredient; Draft Guidance | website=fda.gov | url=http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm169160.htm | archive-url=https://web.archive.org/web/20110209152717/http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm169160.htm | archive-date=2011-02-09 | url-status=dead |date=June 2009}}</ref><ref>{{cite journal|last=Agricultural Marketing Service, USDA |author-link=United States Department of Agriculture |date=30 March 2007 |title=Almonds Grown in California; Outgoing Quality Control Requirements |journal=Federal Register |volume=72 |issue=61 |pages=15,021–15,036 |url=http://www.almondboard.com/files/Rule.pdf |access-date=2007-08-22 |archive-url=https://web.archive.org/web/20070928050927/http://www.almondboard.com/files/Rule.pdf |archive-date=28 September 2007 |url-status=dead }}</ref>
[[Pistachio]] nuts can also be subjected to propylene oxide to control ''Salmonella''.