Sprouts

Any type of raw sprout, including alfalfa, sunflower, mung bean, and clover sprouts, is thought to pose a significant risk of food poisoning. This is mostly because bacteria like Salmonella, E. coli, and Listeria are present.

To grow sprouts, seeds need warm, wet, and nutrient-rich conditions. The rapid development of bacteria is encouraged by these conditions. There were 33 outbreaks of bean sprout-related illnesses recorded in the US between 1998 and 2010, affecting 1,330 people. Bean sprouts contaminated with Salmonella bacterium in 2014 infected 115 people, 25% of whom required hospitalization. Pregnant women are advised by the FDA to avoid eating any type of raw sprouts. This is because harmful bacteria can have a particularly negative impact on pregnant women. Fortunately, sprouts may be cooked to help destroy any dangerous microorganisms and lower the risk of food poisoning.