Grains, nuts and seeds are popular ingredients in healthy snacks due to their protein, fiber, minerals and “healthy” fats. New snack products often label these ingredients as “sprouted,” “awakened” or “activated,” which adds perceived value for consumers.
Making these foods involves soaking raw ingredients in water, typically at room temperature, to soften the hulls. Soaking initiates enzyme activity and reduces antinutrients—plant compounds that limit the body’s ability to absorb essential nutrients. After soaking, the ingredients are typically dried at low temperature to maintain a “raw” label and then packaged in products like granola, trail mix, bars or non-dairy “cheeses.”
However, these foods are not truly sprouted — meaning a root has not emerged from the seed. Some of the ingredients used in these products have been associated with foodborne illness outbreaks and recalls. This raises safety concerns for both commercial food producers and consumers who prepare “sprouted” foods at home.
Joy Waite-Cusic, associate professor of food safety and quality systems in OSU's Department of Food Science and Technology, led a research study to examine the risk of salmonella growth during the soaking process and to identify simple, low-cost mitigation strategies. Waite-Cusic also serves as OSU Extension’s statewide specialist for home food safety and food preservation. Her work focuses on integrating research, teaching and outreach to help improve food safety in both commercial and home settings.
The research team tested 15 minimally processed grains, nuts and seeds purchased from grocery stores or provided by local food companies. Samples were inoculated with a mixture of six salmonella strains associated with tree nut and peanut products, then dried at room temperature for 24 hours to mimic commercial handling. The inoculated foods were then soaked in either distilled water or salt solutions at various concentrations and temperatures for 24 hours. A control group of uninoculated samples was also included.
The study found that soaking “sprouted” ingredients in cold water, rather than at room temperature, significantly reduces the risk of salmonella growth. Salt solutions also helped reduce risk in certain conditions. The findings provide accessible, evidence-based strategies that can be adopted by food manufacturers and home food preparers alike.
Published in Food Protection Trends in 2021, the research also offers science-based guidance for food safety regulators as consumer demand for “sprouted” products continues to grow.
Waite-Cusic’s applied research supports public health and Oregon’s food industries by providing practical solutions to reduce the risk of foodborne illness in emerging product categories.
