Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Summer 1999 - Vol 3 / No. 3

Go to Table of Contents for this issue

All Consumers Advised of Risks Associated with Raw Sprouts

Because of reports of increasing numbers of illnesses associated with consumption of raw sprouts, the Food and Drug Administration and the Colorado Department of Public Health & Environment are advising all persons to be aware of the risks associated with eating raw sprouts (e.g., alfalfa, clover, radish). Outbreaks have included persons of both genders and all age categories. Those persons who wish to reduce the risk of foodborne illness from sprouts are advised not to eat raw sprouts.

This advice is particularly important for children, the elderly, and persons with weakened immune systems, all of whom are at high risk of developing serious illness due to foodborne disease. People in high-risk categories should not eat raw sprouts.

This advisory is updated from a previous health advisory issued August 31, 1998, and is based on additional information from clover and alfalfa sprout-associated salmonellosis outbreaks from January through May 1999. In January through March an outbreak of salmonellosis affecting approximately 85 people occurred in Oregon, Washington and California, and was associated with the consumption of alfalfa sprouts. Two other major outbreaks this spring and summer have been associated with clover sprouts--one occurred in California in May and involved approximately 30 cases; a second outbreak in Colorado from March through May involved approximately 79 cases. According to Roger Holbrook with the Consumer Protection Division of the Colorado Dept. of Public Health & Environment, the outbreak in Colorado was traced to seeds used to grow clover sprouts on farms in Grand Junction and in Arvada. The sprouts have since been recalled and the number of cases of salmonellosis associated with clover sprouts has declined.

Since 1995 raw sprouts have emerged as a recognized source of foodborne illness in the United States. These illnesses have involved the pathogenic bacteria Salmonella and E. coli O157:H7. Alfalfa and clover sprouts have been involved most often, but all raw sprouts may pose a risk.

The sprout industry has been working in cooperation with government, academia, and other industry segments to enhance the safety of its product. These efforts have focused primarily on seed treatment strategies, good manufacturing practices, and sanitation.

"Despite all these efforts to make raw sprouts safer, we continue to receive reports of illnesses associated with raw sprouts. Consumers need to understand that, at this time, the best way to control this risk is not to eat raw sprouts," said Jane E. Henney, MD, FDA Commissioner.

The FDA offers the following advice to all consumers concerning sprouts:

• Cook sprouts. This significantly reduces the risk of illness.
• Check sandwiches and salads purchased at restaurants and delicatessens. These entrees often contain raw sprouts. Consumers who wish to reduce their risk of foodborne illness should specifically request that raw sprouts not be added to their food.
• Sprouts grown in the home also present a risk if eaten raw. Many outbreaks have been attributed to contaminated seed. If pathogenic bacteria are present in or on seed, they can grow to high levels during sprouting even under clean conditions.

The FDA has planned immediate preventive measures as follows:

• The FDA will issue national guidance to the industry based on a more thorough review of the recommendations made in a 1999 report of the National Advisory Committee on Microbiological Criteria for Foods. This guidance will focus on microbial testing, sanitation, and seed quality, as well as seed treatment strategies with appropriate performance standards.
• The FDA will send investigators to sprout facilities to test water used to grow sprouts (spent irrigation water which is a good measure of microbial contamination) for Salmonella and E. coli O157:H7. FDA will also increase surveillance of sprouting facilities and monitor the extent of industry adoption of enhanced production practices as recommended in the FDA guidance.

Consumers who have eaten raw sprouts and are experiencing diarrhea or other symptoms of foodborne infections are advised to consult their health care providers and their local health department.

Source:

• FDA Media Release, July 9, 1999.
• CDPHE News Release, August 13, 1999.

Updated Monday, August 29, 2011