Seeds and Food Poisoning
Seeds are generally dry, with only about 10%
of their weight coming from water. As a
result, they keep well without special
treatment; and because we prepare them by
thoroughly boiling or roasting them, freshly
cooked grains, beans, and nuts generally don’t
carry bacteria that cause food poisoning.
However, moist grain and bean dishes become
very hospitable to bacteria as they cool down.
Leftovers should be refrigerated promptly and
reheated to the boil before serving. Rice
dishes are particularly vulnerable to
contamination by Bacillus cereus and require
special care (p. 475).
Even dry seeds aren’t entirely immune to
contamination and spoilage. Molds, or fungi,
are able to grow with relatively little
moisture, and can contaminate seed crops
both in the field and in storage. Some
synthesize deadly toxins that can cause cancer