Tossing some sprouts into a sandwich is a fast way to pack in more color and nutrition. Unfortunately, raw sprouts, and more specifically the bacteria found on them, have been the cause of serious outbreaks of food poisoning. An epic outbreak of E.coli poisoning in Japan alerted authorities to the potential for disaster. More than 6,000 people were affected, almost 10 times the number of the 1993 Jack in the Box outbreak that rocked the U.S. meat industry. But how do sprouts become "infected" with potentially deadly bacteria such as salmonella and E.coli? Sprouts finish growing in warm, wet and dark conditions ideal for microbial growth. Irrigation water could come from wells and ditches and often introduce the contamination. Scarring of seeds to promote germination allows bacteria to penetrate the surface. To combat this problem, sprout-growing protocols are being implemented in the U.S. by the Food and Drug Administration. However, not all growers have complied so it is still a matter of buyer beware. The good news is that cooking sprouts kills the bacteria and makes them safe for consumption. For some inspired cooked sprout recipes including Sprouted Garbanzo Hummus, Garbanzo and Potato Salad, Sprouted Wheat and Lentil Pilaf and Pilaf Salad with Red Grapes, Olives and Almonds Click Here
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.