Safe In The Cold

Food Safety, Nanoshoot News
Sprouts For A New Generation – or – How I traded in my bell-bottoms and embraced a food safety breakthrough!   BELL BOTTOMS, FLOWER POWER, AND ALFALFA SPROUTS In the 1970’s, the days of bell-bottom denims, flower power, and Woodstock, your traditional alfalfa sprouts were one of the most desirable of the available garnishes and sandwich stuffers.  Imbued with the glow of the counter culture (this ain’t your father’s vegetable) and the promise of being another highly sought after vegetarian food option, sprouts rode a wave of popularity that eventually propelled them to the status of an everyday staple. But oh, how far we can fall once we ascend to the heights.  Despite the public’s subconscious notion that traditional sprouts are grown in Grandma’s garden tended by wood elves, the…
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How To: Store your Groceries.

Food Safety
Helpful Hints in the Storage and Keep of your Food. Keeping your food and family bacteria free can be made a whole lot easier via your refrigerator. Storing your food at proper temperatures is one of the best and most effective ways to slow the growth of bacteria. And that proper temperature is 40F or below. In addition to that first easy step of making sure you're storing your food at the right temperature,there are other strategies to keep your food safe. Start with cleaning out the fridge FREQUENTLY. While doing that follow the rule “when in doubt, throw it out.” This will allow for your fridge to be less crowded,  allow for the cold 40F air to circulate around your groceries, and will  reduce the chance of your fridge promoting…
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Why the Cold Grown Process?

Why the Cold Grown Process?

Food Safety
Discovery of the process The COLD GROWN process came about as the solution to an evident problem. The problem of why and how sprouts are about 1,000 times more likely to cause an outbreak than other fresh produce.   There is a concept in science that says that ‘a problem well defined is 80% solved.’ Dennis Lonergan, Chief Science Officer of Rä Foods LLC, identified that although contaminated seeds were necessary, the level of contamination itself wouldn’t be making anyone sick. The true “problem” was the huge increase in pathogens as sprouts were grown in the traditional method. “From there it was relatively straightforward.” Lonergan Said, “I looked at a number of methods of keeping these pathogens from growing as the sprouts grew.” As most microbiologists know bacteria grow more slowly…
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