Sprout Safety
— Caitlyn Winn, Dietetic Intern University of Maine Cooperative Extension
While small in size, sprouts pack a nutritional punch! Sprouts contain many beneficial vitamins and minerals which support our overall health and well-being. Unfortunately, sprouts are considered a high-risk food when it comes to food borne illness. This is because sprouts are grown in a warm, moist environment—aka a bacteria paradise! Additionally, during the journey from farm to table, sprouts have many chances to come in contact with harmful bacteria. When this happens, the rough exterior of sprouts acts as glue, allowing the bacteria to stick. It is important to note that growing sprouts at home doesn’t increase safety. Sprouts grown at home are still at high risk for coming into contact with bacteria from sources like raw foods, pets, and unwashed hands.
One of the most common bacteria carried by sprouts is Salmonella. Symptoms after eating Salmonella include abdominal cramps, diarrhea, and fever, and usually occur within 12-72 hours after exposure. All sprouts should be avoided by members of vulnerable populations including children, older adults, pregnant women, and people with weakened immune systems. For individuals not within these categories, sprouts should be cooked thoroughly on high heat to kill any harmful bacteria.
Quick Tips for Handling Sprouts
- Do not purchase sprouts if they have an “off” odor or appear slimy, moldy, or limp.
- Purchase sprouts that are fresh and sold refrigerated.
- Keep sprouts refrigerated at 40˚ Fahrenheit or below.
- Wash hands with soap and water before handling sprouts.
- Wash sprouts with cold water before using.
- Keep sprouts in a clean container.
- Cook sprouts well before enjoying!
Sprouts are a nutritional powerhouse–when enjoyed safely! For more information related to high-risk foods visit Food Safety by Type of Food.