View Full Version : Dehydrator Safety
Kicking and Screaming
04-28-2010, 07:15 PM
Hello. New to forum here. Not new to raw, but have not been raw myself for the last couple of years. Wife and kids are (7 kids).
My question is about dehydrator safety. I liken the act of dehydrating as sticking fresh food in a car left outside on a sunny day. Is the dehydrating temp enough to not let bacteria form?
04-28-2010, 07:24 PM
Check the temp in the car and tell us.
04-28-2010, 07:30 PM
For breads and crackers, Dr. Gabriel Cousens recommends dehydrating at 145 degrees for the first hour and 105 thereafter. Apparently, this takes care of any potential bacteria risk and his tests have shown the enzymes are still active.
Personally, I dehydrate everything - including breads and crackers - at 105 degrees. I have never had a problem and have never observed mold.
Then again, I have a tendency to eat everything soon after removing it from the D.
Check out Cousens and others regarding dehydrating temp, enzymes, and food safety - there's a lot of info out there.
04-28-2010, 08:22 PM
I dehydrate heaps of stuff ... it all comes out beautiful. My dehydrator is set at 105. (I use an excalibur - so there is great air flow).
I've never had any problems with mold or food that is bad. I do sesame bars, crackers, veggies and herbs for storage, chips ... it's all good.
04-28-2010, 09:04 PM
I haven't had a problem either--except once I put zucchini chips in but forgot to turn it on and I had a stinky dehydrator the next morning haha :p
04-28-2010, 09:31 PM
except once I put zucchini chips in but forgot to turn it on and I had a stinky dehydrator the next morning haha
That's funny JennaHoneyBear ... I've done that ... put in flax crackers and came out the next morning expecting to turn them over ..... Nope! :eek:
I've read that thicker things - like a loaf can be trickier to dehydrate without bacteria worries. I avoid dehydrating things that are thick... But I've never had a problem with anything I've dehydrated. If I'm in doubt - I toss it in the fridge after dehydrating. *Ü*
04-28-2010, 11:41 PM
Never had a problem, but I both do only thinner things(no loaves)and I use Dr. Cousen's protocol of 145 degrees for the first hour in my Excalibur - works fine, and then 110 or so thereafter Then I refrigerate my goodies since I make a bunch. Half of those go in the freezer so I always have something on hand at another time.
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