A cold soak lowers the risk of salmonella growth on ‘sprouted’ foods

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.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.Read More

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