This 2024 report examines tree nut pasteurization methods driven by high consumption and safety concerns. It details various thermal (steam, dry heat) and chemical (ethylene oxide, propylene oxide) pasteurization techniques, comparing their efficacy, impact on nut quality, and suitability for different scales of production. The paper highlights the importance of regulatory compliance and risk mitigation through pasteurization to eliminate pathogens like Salmonella. Different methods, such as vacuum steam and atmospheric steam systems, are compared based on their efficiency and impact on product quality. The conclusion emphasizes choosing appropriate methods for optimal food safety, product quality, and processing efficiency.