Food Processing: Nuts, grains, spices and seeds were once considered low risk from a food safety perspective. As they had a low moisture content it was assumed they would not support microbial growth, but Salmonella can survive on nuts and E.coli in non-heat-treated flour. Making matters worse, both Salmonella and E. coli are pathogenic at such low doses that sampling and testing cannot guarantee that products are not contaminated.

Read the full article at the Food Processing website