Sprouts, such as alfalfa and mung beans, are a popular choice as a low-calorie, healthy ingredient for many meals. These foods, however, may carry harmful bacteria such as Salmonella and E. coli O157:H7, which can lead to serious illness.
Fresh produce can sometimes be contaminated with harmful bacteria while in the field or during storage or handling. This is particularly a concern with sprouts. Many outbreaks of Salmonella and E. coli infections have been linked to contaminated sprouts.
Children, older adults, pregnant women and those with weakened immune systems are particularly vulnerable to these bacteria and should not eat any raw sprouts at all. They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked.
Healthy adults who choose to eat sprouts should take precautions to reduce their risk of exposure to sprout-borne bacteria.
When purchasing sprouts, always select crisp ones that have been refrigerated and avoid those that appear dark or smell musty. Always use tongs or a glove to place the sprouts in a plastic bag. If possible, when eating in a restaurant, always make sure that the sprouts are fully cooked.
