Why do sprouts get salmonella

View our privacy policy. Thank you for your submission! Food and Drug Administration has advised consumers to be aware of the risks associated with eating raw sprouts.

In recent years, raw sprouts from commercial growers have been linked to several outbreaks of foodborne illness: October An outbreak of Salmonella that sickened at least 19 people in six Wisconsin counties was linked to contaminated alfalfa sprouts. May Approximately 30 people in California were infected with Salmonella bacteria after consuming clover sprouts. March to May Approximately 70 cases of salmonellosis in Colorado were associated with consumption of clover sprouts.

July Eight people in California and Nevada were infected with dangerous E. Eighteen cases of salmonellosis were associated with the consumption of alfalfa sprouts in California. Late to July The following questions and answers will help you decide if you should eat sprouts. I have never had a problem with sprouts.

Why should I be concerned? What types of individuals should avoid eating sprouts? Are all sprouts capable of causing foodborne illness? Why are sprouts more susceptible to microbial contamination than other foods? Are homegrown sprouts safer than commercially grown ones? How can I avoid foodborne illness from eating sprouts? The Food and Drug Administration and state health departments have offered the following tips: Purchase only high-quality sprouts.

Do not eat sprouts that are older than their recommended shelf life, or that appear slimy or discolored. Other bacteria, such as Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes have also occasionally been known to cause illness associated with sprouts.

Like any fresh produce that is consumed raw or lightly cooked, sprouts can carry a risk of foodborne illness if they are contaminated. Unlike other fresh produce, the warm, moist conditions required to grow sprouts are ideal for the rapid growth of bacteria, including salmonella, listeria, and E. The Food Standards Agency says you can eat sprouts raw if they are labelled "ready to eat".

All other sprouts should be cooked thoroughly until steaming hot throughout. In addition, you should follow the manufacturers' storage instructions. You should not eat sprouts that are past their use by date and should avoid using sprouts that have turned brown or changed colour.

No, washing alone will not completely remove any bacteria. Sprouts should be thoroughly cooked unless they are labelled ready to eat. Ready-to-eat sprouts can be eaten raw, as producers will have taken steps during production to control harmful bacteria. There are certain groups of people that are not only at increased risk of contracting foodborne illness, but are also more likely to develop health complications as a result. These could include elderly people, the very young, pregnant women and anyone with a weakened immune system due to underlying health issues.

People in vulnerable groups are therefore advised to cook all sprouts thoroughly until they are steaming hot throughout before eating them. Yes, but you need to use seeds suitable for home sprouting, which are subject to strict controls. Always follow the manufacturer's instructions. So how does that bacteria get there in the first place? Attorney and food safety advocate Bill Marler tells Eatocracy that the most likely factors are either from contamination at the seed level as plants grow out in manure-enriched fields and spread contamination across crops, or in the sprouting facilities themselves.

This was far from the only hygiene violation at the facility and the FDA issued a warning letter informing the public of the danger. When salmonella changes your life.