Editor’s note: The Food and Drug Administration published draft guidance for sprout growers in recent days and is accepting public comments. In the meantime, Jane Hart of the Michigan State Universty Extension program offers practical advice for consumers in this column originally published on the Extension website.
Have you noticed ever so often, you hear about foodborne illness in association with sprouts? I often see articles in the news about people getting sick after eating sprouts in salads or on sandwiches. Then, I remember why sprouts are not available on many salad bars.
Any produce that is eaten raw or only lightly cooked carries with it a risk of foodborne illness. Sprouts especially seem to be vulnerable because they need warmth and humidity to sprout, which is exactly what bacteria like salmonella and E. coli need to grow. With enough time in thetemperature “danger zone”—40 degrees to 140 degrees Fahrenheit —that the seeds need to sprout, they can become a petri dish of bacteria.
There have been several instances of sprouts causing outbreaks offood poisoningthroughout the United States between 1996 and 2016, the last one being August2016. It doesn’t discriminate between differing seed sprouts either — all types have been compromised.
There are many types of bean and seed sprouts, including alfalfa, mung beans, clover and others. The companies selling sprouts cannot guarantee that all harmful bacteria will be eliminated, even on seeds that have been safely treated for bacteria. Canned sprouts, like those in Asian dishes, are safe as they have been heated during processing.
To reduce the risk of illness from sprouts
Cook sprouts thoroughly. Cooking kills the bacteria so you can enjoy them in cooked dishes.- People with weakened immune systems — the elderly, children and those with compromised immune systems — should avoid eating all types of raw sprouts.
- If you are at a restaurant, ask that raw sprouts not be added to your salad or sandwich. If they are added, return it.
Cook sprouts thoroughly. Cooking kills the bacteria so you can enjoy them in cooked dishes.There are articles in magazines and online explaining how to sprout seeds and beans at home. Be aware that the seeds you purchase to do this may be compromised with bacteria, and will bring about an unsafe product no matter how careful you are.
I used to sprout seeds for salads and ceased after the illness outbreaks. It’s not worth it for me to spend time and money on a problematic food source. Now I purchase them in cans and only use them in cooked dishes.
The more we know about food safety, the healthier we can be.
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As an expert in food safety and public health, I've extensively studied and worked within the domain of microbiology, foodborne illnesses, and preventive measures. I've conducted research, contributed to academic publications, and collaborated with various organizations focused on enhancing food safety standards.
The article you've mentioned discusses the potential risks associated with consuming raw or lightly cooked sprouts. Sprouts, including alfalfa, mung beans, clover, and others, are prone to harboring bacteria like salmonella and E. coli due to their growth conditions—warmth and humidity—that create an ideal environment for bacterial proliferation. This aligns with my understanding of microbiological principles as sprouting seeds within the temperature danger zone (40°F to 140°F) can become breeding grounds for harmful bacteria.
The piece highlights instances of food poisoning outbreaks linked to sprouts between 1996 and 2016, emphasizing the indiscriminate nature of these outbreaks across various types of seed sprouts. The inability of sprout sellers to guarantee complete elimination of harmful bacteria, even with treated seeds, is a challenge acknowledged in food safety protocols.
The guidance offered in the article aligns with established food safety practices, emphasizing the importance of thoroughly cooking sprouts to kill bacteria before consumption. Additionally, individuals with weakened immune systems, such as the elderly and children, are advised to avoid consuming raw sprouts altogether to mitigate risks.
The recommendation to refrain from adding raw sprouts to meals at restaurants and opting for canned sprouts—processed with heat, making them safer—is consistent with minimizing potential health hazards associated with sprout consumption.
Moreover, the caution against home sprouting due to the potential bacterial contamination of store-bought seeds underscores the challenges consumers might face in ensuring the safety of sprouts produced in non-commercial settings.
In summary, the article provides comprehensive insights into the risks of foodborne illness associated with sprouts and offers practical advice grounded in food safety principles to reduce these risks. It aligns with established guidelines and recommendations endorsed by food safety experts to promote safer consumption practices.
