Colorado State University Extension
SafeFood Rapid Response Network
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Eating Raw and Lightly Cooked Sprouts Still Risky
Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Fall 2002
Despite efforts within the sprout industry to enhance the safety of their products, sprouts continue to be a food safety issue. This October, the Food and Drug Association (FDA) updated its health advisory on the risks associated with eating all raw sprouts in response to seven outbreaks implicating raw or lightly cooked sprouts since the 1999 advisory. The updated advisory specifically warns that persons in high risk categories (children, the elderly, and the immunocompromised) should not eat raw or lightly cooked sprouts. Outbreaks of foodborne illness from all implicated raw sprouts have involved the pathogenic bacteria Salmonella or E. coli O157:H7 and have affected persons of all ages and both genders. Typical symptoms for healthy people include diarrhea, nausea, abdominal cramping and fever for several days. Those persons who wish to reduce their risk of foodborne illness should not eat raw sprouts.
For people in high risk categories, an E.coli O157:H7 infection could lead to serious complications, including hemolytic uremic syndrome, which can result in kidney failure or death. Salmonellosis in these high risk populations can also cause serious illness. The 2002 FDA Food Code states that hospitals, day care centers, nursing homes and senior centers should not serve sprouts.
Among the seven outbreaks in the U.S. since 1999, four were associated with mung bean sprouts and two with alfalfa sprouts. All mung bean outbreaks and one alfalfa sprout outbreak involved salmonellosis. The mung bean outbreaks have been associated with raw or lightly cooked sprouts. The most recent E.coli O157:H7 outbreak was associated with alfalfa sprouts in California.
The FDA offers the following advice to all consumers concerning sprouts:
- Cook all sprouts thoroughly before eating to significantly reduce the risk of illness.
- Sandwiches and salads purchased at restaurants and delicatessens 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.
- Homegrown sprouts also present a health risk if eaten raw or lightly cooked. 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.
Source: Adapted from FDA Talk Paper, Consumers Advised of Risks Associated with Eating Raw and Lightly Cooked Sprouts, October 2, 2002. Available at www.cfsan.fda.gov/~lrd/tpsprout.html.
