Sprouts

Q. Can you provide any information regarding the potential of bacteria growth while producing your own sprouts?

A. Mung bean and alfalfa sprouts may be contaminated with Salmonella a bacteria that causes human illness or with Escherichia coli (E. coli).

Scientists believe that the source of contamination is the seeds that are used to grow sprouts. Seeds may become contaminated by animal manure in the field or during storage and the conditions required to grow sprouts are ideal for the rapid growth of bacteria. Furthermore sprouts are usually eaten raw which means they are not exposed to temperatures high enough to kill bacteria that may be present.

The warm humid conditions needed to grow sprouts also are ideal for the rapid growth of harmful bacteria. Sprouts generally are eaten raw with no additional treatment such as cooking which would eliminate harmful bacteria.  Washing may reduce the bacterial load. However it does not eliminate the harmful bacteria that may be present. People may unknowingly eat sprouts in sandwiches and salads purchased at restaurants and delicatessens.

Research into methods of destroying disease-causing bacteria without affecting the seeds in other ways include two methods under investigation: heat treatment and chemical treatment using chlorine or other disinfectants.

Make sure the sprouts you buy are crisp and have buds attached. Avoid dark or musty-smelling sprouts Respect the best before date. By law this date must be on prepackaged sprouts Refrigerate the sprouts immediately after you get home. You can also reduce the risk of illness significantly by cooking sprouts before you eat them.