27/03/2026
Bacteria can get into sprout seeds through cracks in the shell before the sprouts are grown. Once this occurs, these bacteria are nearly impossible to wash out. Sprouts grown in the home are also risky if eaten raw. Many outbreaks have been linked to contaminated seed. If pathogenic bacteria are present in or on the seed, they can grow to high levels during sprouting - even under clean conditions. To reduce the risk:
•Avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean).
•Cook sprouts thoroughly. This significantly reduces the risk of illness.
•Check sandwiches and salads purchased at restaurants and delicatessens. They may often contain raw sprouts. Request that raw sprouts not be added to your food.
Source: fda.gov