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OSU study: A cold soak lowers the risk of salmonella growth on 'sprouted' foods


OSU study: A cold soak lowers the risk of salmonella growth on ‘sprouted’ foods
Joy Waite-Cusic, Oregon State University
Grains, seeds and nuts that have been soaked in cold water
CORVALLIS, Ore. (KTVZ) – Soaking “sprouted” foods in cold water, rather than the more common practice of soaking at ambient temperature, lowers the risk of salmonella growth on these increasingly popular healthy snack foods, according to an Oregon State University study.
Making these foods involves soaking raw ingredients usually grains, nuts or seeds – in water overnight, often at room temperature. Soaking softens the hulls and leads to swelling that initiates the activation of enzymes and reduction of antinutrients, which are plant compounds that reduce the body s ability to absorb essential nutrients. ....

Human Sciences , College Of Public Health , Oregon State University , College Of Agricultural Sciences , Food Protection Trends , Joy Waite Cusic , Public Health , மனிதன் அறிவியல் , கல்லூரி ஆஃப் பொது ஆரோக்கியம் , ஓரிகந் நிலை பல்கலைக்கழகம் , உணவு ப்ரொடெக்ஶந் போக்குகள் , மகிழ்ச்சி காத்திருங்கள் கூசிக் , பொது ஆரோக்கியம் ,