Food safety resources on soaking tree nuts, seeds, and grains, and products made from them.
Tree Nuts and Seeds
- Fermented Nut Cheese (British Columbia Centre for Disease Control) (PDF 583 KB)
- Emch, A. W., Burroughs, S., Gaspar-Hernandez, J., & Waite-Cusic, J. G. (2021). Salmonella growth during the soaking step of “sprouted” grain, nut, and seed production. Food Protection Trends, 41, 314–322.
- Feng, Y., V. M. Lieberman, J. Jung, and L. J. Harris. 2020. Growth and survival of foodborne pathogens during soaking and drying of almond (Prunus dulcis) kernels. J. Food Prot. 83(12):2122-2133. https://doi.org/10.4315/JFP-20-169
- Lieberman, V., E. Estrada, M. Swinehart, Y. Feng, and L. J. Harris. 2023. Fate of foodborne pathogens during soaking and drying of walnuts. J. Food Prot. 86(1):100011. https://doi.org/10.1016/j.jfp.2022.10.007
- Louvau, H. S., H. Wang, M. M. Shaposhnikov, and L. J. Harris. 2024. Behavior of Salmonella during preparation of a fermented cashew cheese analog. Journal of Food Protection. 87(8):100311 https://doi.org/10.1016/j.jfp.2024.100311
- Swinehart, M., L. J. Harris, H. Louvau, and Y. Feng. 2024. Food safety implications of online recipes for preparing soaked nuts and nut-based dairy analogs. Food Protection Trends 44(1):19-35. https://doi.org/10.4315/FPT-23-016 https://www.foodprotection.org/files/food-protection-trends/jan-feb-24-feng.pdf
- Swinehart, M., L. J. Harris, N. M. Anderson, Y. Feng. 2023. U.S. consumer practices of homemade nut-based dairy analogs and soaked nuts. J. Food Prot. 86(9):100132. https://doi.org/10.1016/j.jfp.2023.100132
- Swinehart, M.R.; Feng, Y. U.S. Consumers’ tree nut food safety knowledge, perceptions, and handling practices across demographic groups. Foods 2023, 12, 4289. https://doi.org/10.3390/foods12234289
- Tabanelli, G., Pasini, F., Riciputi, Y., Vannini, L., Gozzi, G., Balestra, F., Fiorenza Caboni, M., Gardini, F., & Montanari, C. (2018). Fermented nut-based vegan food: characterization of a home-made product and scale-up to an industrial pilot-scale production. Journal of Food Science, 83, 711–722. https://doi.org/10.1111/1750-3841.14036
Grains (Wheat)
- Jung, J. and L. J. Harris. 2023. Survival of Salmonella and Shiga toxin-producing Escherichia coli during tempering of wheat berries. Food Control 144:109343. https://doi.org/10.1016/j.foodcont.2022.109343