Sprouts are especially prone to carrying foodborne illnesses.
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 the temperature “danger zone” (40 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 of food poisoning throughout the United States between 1996 and 2016, the last one being August 2016. 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.
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. If you would like more information about food safety, contact your local Michigan State University Extension office.
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FAQs
Whether you have purchased sprouts from the store, or grown them at home, you can reduce the chance of developing a foodborne illness from sprouts by following these guidelines: Buy/consume only fresh sprouts that are kept refrigerated. Do not buy/consume sprouts that are limp, slimy, moldy or have an off odor.
How to avoid food poisoning from sprouts? ›
Thoroughly cook sprouts. Heating sprouts on high heat kills most harmful bacteria and reduces your risk of food poisoning. Take extra precautions when eating sprouts if you are in one of these at-risk groups.
How do you prevent E. coli from growing sprouts? ›
Interestingly, growing sprouts at 40 °F not only prevents the growth of Salmonella and E. coli, but also significantly increases product shelf life.
How do you prevent Listeria in sprouts? ›
Sprouts: You can't just rinse bacteria off alfalfa, clover, radish, mung bean or any type of sprout, the CDC said. High-risk individuals should not eat raw or even lightly cooked sprouts. Always thoroughly heat sprouts first — even homegrown versions can harbor bacteria, the CDC said.
How to grow sprouts without Salmonella? ›
7 Tips for Growing Safe Sprouted Grains
- Sanitize Your Sprouting Container. ...
- Use Filtered or Bottled Water. ...
- Rinse Your Sprouts Frequently. ...
- Avoid Standing Water. ...
- Store Your Sprouts in a Dry, Cool Location. ...
- Wash and Wait. ...
- Enjoy Within 7 Days.
Do not buy/consume sprouts that are limp, slimy, moldy or have an off odor. Keep sprouts refrigerated at 40°F or below. Store sprouts in clean containers. Wash hands properly with hot running water before touching sprouts.
Why are sprouts a high risk food? ›
How could innocent crunchy, juicy, delicious sprouts be risky? Because they are grown differently than any other vegetable, in an environment practically ideal for bacteria. Sprouts have caused the two worst e-coli outbreaks in history.
Who should not eat sprouts? ›
Children, pregnant women, the elderly and people with weak immune systems should consider avoiding raw sprouts.
How to remove bacteria from sprouts? ›
9) At least three times a day or every four hours, place jar under flowing water tap or pour on plenty of cool water to wash away molds or bacteria that may have developed.
Are microgreens safer than sprouts? ›
Microgreens' growing environment is flat out safer than sprouts'. There's more ventilation, sunlight, and less chance for bacteria to take hold. Sprouts aren't given time to mature into plants. They're essentially eaten as exploded seeds, still pale because they have no ability to photosynthesize.
Combine three parts water with one part sprouting seeds in your jar. When the time's up, use your sprouting lid to drain the water, add a little more water and swirl it around, then drain again. Rinse and repeat. Using your sprout lid and mason jar, rinse and drain your sprouts three to four times per day.
How often do you need to rinse sprouts? ›
Rinse frequently.
Seeds, especially legumes and grains, add starch and other components to the soaking and sprouting water. It is therefore important to rinse sprouts thoroughly at least every 12 hours. If using beans that will not be cooked, rinsing every 6 hours, especially during warmer temperatures, is recommended.
How do you make sprouts digestible? ›
03/5The digestion issues
As per experts, raw sprouts are even difficult to digest as compared to the cooked ones. Your body might not be able to absorb all the nutrients of the seeds and beans in the raw form. Cooking the sprouts slightly makes the nutrient more accessible to the body.
Why we should not boil sprouts? ›
It's worth mentioning that cooking methods can affect the nutrient content of sprouts. Raw sprouts retain more of their natural vitamins and enzymes, while boiling sprouts may cause a slight loss of some heat-sensitive nutrients. Nevertheless, sprouts remain a nutritious choice regardless of the cooking method.
Who should not eat alfalfa sprouts? ›
Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.
How do you make sprouts easily digestible? ›
Many people consume raw sprouts daily and yet have never faced any trouble. However, for your safety, put some oil in the pan and saute the sprouts for a while to kill the bacteria or can either boil in salt water for 5-10 minutes. Cooking them is even better for your digestive system and the absorption of nutrients.
How to avoid gas after eating sprouts? ›
You can blanch sprouts in boiling water for at least 60 seconds or in a steamer for at least two minutes. Certain ingredients like a few tejpatta (bay leaves), a generous pinch of jeera (cumin) or kala namak (black salt) will reduce the nasty after-effects.
