Originally Posted by twa
The food safety danger zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly.
I want to buy a dehydrator and start soaking walnuts and dehydrating them in the dehydrator.
Dehydrators are used to dehydrate foods for many hours whilst keeping the food in this danger zone. Can anyone explain how this is actually safe?
In order to thrive, bacteria require moisture. Dehydrators remove moisture. Here is an interesting article from Virginia State University: http://pubs.ext.vt.edu/348/348-597/348-597.html
“Under the twinkling trees was a table covered with Guatemalan fabric, roses in juice jars, wax rose candles from Tijuana and plates of food — Weetzie's Vegetable Love-Rice, My Secret Agent Lover Man's guacamole, Dirk's homemade pizza, Duck's fig and berry salad and Surfer Surprise Protein Punch, Brandy-Lynn's pink macaroni, Coyote's cornmeal cakes, Ping's mushu plum crepes and Valentine's Jamaican plantain pie."
from Witch Baby, Francesca Lia Block, 1991