Any almonds advertised as "raw" in stores are safe to eat, according to eHow.com. These nuts are not actually raw, but instead have been heat-pasteurized to kill any bacteria. Truly raw almonds carry some risk of salmonella, notes NPR.
The United States began to require the heat-pasteurization of almonds in 2007 following two salmonella outbreaks in 2001 and 2004, NPR reports. Almond producers have filed complaints to challenge the law, insisting that the pasteurization treatments compromise taste and that organic almond growers have never been linked to salmonella outbreaks, states the Cornucopia Institute. Unpasteurized raw almonds can be purchased directly from almond producers, but these almonds always carry a certain amount of risk, says Natural Grocers.