The recent outbreak of toxic E-coli bacteria in Germany was linked to sprouts, killing at least 31 people, and making another 3,000 people sick. This year, at least two American growers have recalled sprouts contaminated with salmonella.
When you realize how these tasty add-ons are "sprouted" from the seeds - in a warm, moist environment - it's not hard to see how vulnerable they are to bacterial contamination. Many companies use a concentrated chlorine solution to soak the sprouts, to kill off bacteria; others use a combination of chlorine and a hot-water process.
Outbreaks in the US have been reported for at least the past decade, despite more rigorous attention to possible contamination. So, what to do? The FDA advises that children, the elderly, pregnant women, and those with weakened immune systems should not eat raw sprouts. What about for the rest of us? The good news is that cooking does kill bacteria - and that's an option that works for everyone.
I'd think twice before consuming raw sprouts of any kind. They are delicious, and packed with nutrients - but food safety issues are a very real problem. Current technology can limit, but not eliminate bacterial contamination, so proceed with caution!
Are you a sprout-lover? I'd love to hear how you're managing with this problem!
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