{"id":15942,"date":"2024-08-08T12:53:06","date_gmt":"2024-08-08T16:53:06","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=15942"},"modified":"2025-02-05T12:35:11","modified_gmt":"2025-02-05T17:35:11","slug":"sprout-safety","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2024\/08\/08\/sprout-safety\/","title":{"rendered":"Sprout Safety"},"content":{"rendered":"

\u2014 By Caitlyn Winn, Dietetic Intern University of Maine Cooperative Extension<\/em><\/p>\n

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\u2014aka 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\u2019t 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.<\/p>\n

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.<\/p>\n

Quick Tips for Handling Sprouts<\/h3>\n