Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Winter 2000 - Vol 4 / No. 2

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FDA Provides Guidance to Enhance Sprout Safety

On October 25, 1999, the Food and Drug Administration (FDA) issued two guidance documents to enhance the safety of sprouts. The guidance advises sprout producers and seed suppliers of steps they should take to reduce microbial hazards common to sprout production.

Raw sprouts have unique food safety problems due to the conditions under which they are produced. The growing time, temperature, water activity, pH and nutrients available make sprouting ideal for rapid growth of bacteria.

The guidance includes some of the recommendations made by the 1999 report of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). The most important steps identified are the use of good agricultural practices, seed disinfection treatment, and microbial testing. These methods should be implemented immediately to reduce the risk of raw sprouts as a vehicle for foodborne illness.

The guidance notes that routine use of approved seed disinfection treatments (such as 20,000 ppm of calcium hypochlorite in water) is likely to reduce the level of contamination if present in or on seeds. Even though this treatment may reduce the level of contamination, it still does not guarantee total elimination of pathogens. Therefore, the FDA also recommends testing spent irrigation water from each individual batch or production lot of sprouts for both E.coli 0157:H7 and Salmonella.

On December 27, 1999, FDA plans to begin sending investigators to sprouting facilities to test spent irrigation water and to assess the level of adoption of the recommended controls.

The previous media release from FDA on July 9, 1999, advised all consumers of risks associated with raw sprouts. The FDA continues to recommend the following advice to consumers concerning sprouts:

• Cook sprouts.
• Check sandwiches and salads purchased at restaurants and delicatessens. 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.

Sources: 1) FDA Media Release, October 25, 1999. 2) FDA Docket Nos. 99D-4488 and 99D-4489. 3) FDA Media Release, July 9, 1999.

Updated Monday, August 29, 2011