The majority of the almond-related outbreaks have been associated with Salmonella. Therefore, it is necessary to find an effective method to inactivate these organisms on the raw almond before distribution in the market. This study was conducted to assess the effectiveness of superheated steam (SHS) treatments followed by catalytic infrared (IR) heat treatment to inactivate Salmonella populations on raw almond and to determine the effect of these treatments on the quality of raw almond. It has been found that SHS treatment for 70 seconds followed by catalytic IR heat treatment for 70 seconds was able to reduce 5.73 +/- 0.11 log CFU/g Salmonella population, and no survivors were found in the enrichment medium. The overall visual quality parameters of both treated and nontreated almonds were found within the acceptable limit. Therefore, SHS treatments for 70 seconds followed by catalytic IR heat treatment for 70 seconds could be an effective decontamination method for raw almonds.