FIGURE 1. Natural microbiota (A) and Salmonella (B) cell density on grains, nuts, and seeds before (open circle) and after (closed circle) soaking. Growth (Log CFU/g) of natural microbiota and Salmonella after soaking (C). The soaking process consisted of a 24-hrs hold in water at ambient temperature (22 ± 3°C). Natural microbiota cell densities for individual samples are represented as a circle with the mean indicated by a horizontal line (n = 6). Salmonella cell densities presented in an identical manner (n = 9). Bar height represents the mean ± standard error (n = 9). At each timepoint, means with different letters are significantly different (P < 0.05). * indicates significantly more growth of the natural microbiota at the end of the soaking period when compared to Salmonella (P < 0.05). ** indicates significantly more growth of Salmonella at the end of the soaking period when compared to the natural microbiota (P < 0.05). May/June Food Protection Trends 319