Growth and survival of foodborne pathogens during soaking and drying of almond (Prunus dulcis) kernels

What is it about?

The practice of soaking almonds prior to consumption is popular both commercially and at home. The food safety implications of soaking almonds was investigated through analysis of consumer shared blogs and videos to identify both the reasons for soaking almonds and the common practices employed. The most common methods were used to assess the growth of common foodborne pathogens during soaking. Many recipes described soaking conditions that supported the growth of foodborne pathogens for time periods that could lead to significant population increases. No significant decrease in these populations was observed when the soaked almonds were dried. Based on the current study, consumer educational materials for soaking almonds should include information on sourcing almonds that have been treated to reduce Salmonella, washing hands before preparation, using clean water and utensils, and soaking at low temperatures (15°C or less) or for no more than 8 h at ≥18°C.

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