Improving the safety and quality of nuts Part I: Production and processing practices and influence on nut contaminants. 1. Agricultural practices to reduce microbial contamination of nuts 2. Impact of nut postharvest handling de shelling drying and storage on quality 3. Non thermal processing technologies to improve the safety of nuts 4. Pest control in postharvest nuts 5. Mycotoxin contamination of nuts 6. Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing 7. Validation of processes for reducing the microbial load on nuts Part II: Improving nut quality and safety. 8. Impact of roasting on nut quality 9. Oxidative rancidity in nuts 10. Advances in automated nut sorting 11. Improving the quality and safety of walnuts 12. Improving the quality and safety of macadamia nuts 13. Improving the safety and quality of pecans 14. Improving the quality and safety of peanuts 15. Improving the safety of almonds and pistachios Appendix: Detecting tree nut and seed allergens in food