Food Safety Notes - Sprouts Advisory

The Food and Drug Administration has recently released an update to its health advisory on eating raw sprouts from 1999. Foodborne illnesses associated with eating raw or lightly cooked sprouts come from the bacteria Salmonella and E. coli O157:H7. Healthy people who are infected with either of these bacteria can have symptoms such as abdominal cramping, nausea, diarrhea, and fever. For high risk individuals such as the elderly, young children, and the immuno-compromised, infection from these bacteria can be much worse. E. coli O157:H7 infections can result in kidney failure or death.

Since the original advisory on sprouts in 1999, several facets of the sprout industry have made changes in order to become more compliant with safety standards set out by the Center for Food Safety and Applied Nutrition, FDA. However, since the industry as a whole has not made these changes it is important to follow certain safety guidelines regarding the consumption of sprouts. Also, much of the bacterial contamination in sprouts is attributed to contaminated seeds and will continue to multiply even under clean conditions. The best way to reduce the risk of foodborne illness associated with sprouts is to not consume them. If sprouts are to be consumed they should be thoroughly cooked to reduce the number of harmful bacteria to a safe level.

Debbie Wilburn is County Agent/Family and Consumer Science Agent with the Hall (770)535-8290 and the Forsyth (770)887-2418 County Extension Service.

http://accesswdun.com/article/2003/3/181374