At least thirty outbreaks. Each outbreak involves many people.

https://www.cdc.gov/salmonella/2009/...-5-8-2009.html

The numbers for cases of food poisoning are substantial. "Every year forty-eight million people in the United States become ill from food, 128,000 are hospitalized, and three thousand people die from foodborne illnesses."

Both the original post and subsequent posts dealt with cold soaking a variety of foods, in addition to oats and noodles.

There remain questions of whether or not there are potential dangers of food poisoning from these and other commonly cold-soaked foods. And whether or not risk levels are higher when the foods are soaked at higher ambient temperatures. And whether or not problematic microorganisms are often found in or on these foods. And what conditions encourage or discourage these organisms.

Just yesterday I ate oats cold-soaked in apple juice. The lid of the container was bulging or doming, indicating strong microbial activity. The mixture was starting to fizz, and had a little tang. I haven't died yet, but it hasn't been 72 hours either. We won't be holding our breath ��.

I have on occasion noticed a fine carpet of what appears to be a white mold on the surface of the soaked oats. No doubt the organisms responsible also exist in substantial numbers during the period just before they become noticeable.

Many societies have been and still are very casual about the sanitation of fermented and soaked foods. It's not clear how often there are health problems involved.