• Study looks at the danger of ambient water ‘sprouting' and solutions

    1 month ago - By Food Safety

    Soaking “sprouted” foods at room temperature creates the risk of salmonella growth on popular snack foods, according to an Oregon State University study. The study is intended to provide information for both the industry and regulators.
    “If this soaking phase happens at ambient temperature, then there is a significant food safety problem,” said Joy Waite-Cusic, OSU Extension's statewide specialist for home food safety and food preservation in the College of Public Health and Human Sciences. “This study provides regulators with clear guidance on the risks associated with this new category...
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