Whole Document Navigator (Click Here)    ---------------------------------- Top of Document Why Are There Problems? When Sprouts are Grown: When You Shop: During Preparation: To Sanitize: For More Information: Footnotes Disclaimer Copyright Infomation

Sprouts:Safe Handling Practices for Consumers¹

Amy Simonne²

Sprouts have become regular items in salad bars and produce departments during the past few years. However, they have been linked to a few outbreaks of foodborne illnesses. Although the federal government and sprout producers are working together to ensure safety of the product, consumers must make take some steps to protect themselves. Understanding how sprouts are produced and handled before they reach your plate, and making good decisions may help reduce your risk of foodborne illness from sprouts.

Why Are There Problems?

Sprouts can be grown from many types of seeds: alfalfa, radish, broccoli, mung bean, wheat, and soybean.

Since seed sprouts are produced as agricultural commodities, they do not have the same cleanliness requirements as processed foods.

A wide variety of pathogens (organisms that cause illness) have been found in seed sprouts.

Many species of pathogens can survive on the seeds for months.

It is very difficult to detect these pathogens when they are present in low numbers.

When Sprouts are Grown:

Sprouts are grown in moist and warm conditions. These conditions are also ideal for bacteria to multiply.

Many interventions have been tried to reduce the bacterial growth and contamination in sprouts. However, none of these methods can totally reduce harmful bacteria on sprouts.

When You Shop:

Sprouts must be in the refrigerated section of the store. This helps to control bacterial growth.

Examine the package carefully for any sign of spoilage and check the "sell by" date. Do not purchase if the date has passed.

During Preparation:

Wash hands with hot, soapy water before and after:

• handling fresh produce

• handling raw meat, poultry, or seafood

• using the bathroom

• changing diapers

• handling pets

Rinse sprouts with cool tap water just before preparing or eating. Do not use soap or detergents.

Washing reduces bacterial population on the surface, but does not eliminate all the bacteria.

Pregnant women, and persons under age 5 or over 65, persons with AIDS or using medications that cause depression of immunity should never consume raw sprouts. Susceptible individuals can enjoy cooked or blanched sprouts.

Wash cutting boards, dishes, utensils, and counter tops often. Use hot soapy water and rinse well. Sanitize them after contact with fresh produce, or raw meat, poultry, or seafood (see below).

Sanitize kitchen sink frequently to prevent a build up of microbes.

Do not cross contaminate! Use clean cutting boards and utensils for fresh produce. If you can, use a separate cutting board for raw meat, poultry, and seafood.

Do not consume ice that has come in contact with fresh produce or other raw products.

Use a cooler with ice or ice gel packs when you take perishable foods outdoors. This includes sprouts. Following these steps will help reduce your risk of foodborne illness from sprouts.

To Sanitize:

To sanitize cutting boards, dishes, and utensils:

Mix one teaspoon chlorine bleach in one quart water.

Pour the mixture onto surface and let sit at least one minute.

Rinse well with hot running water.

For More Information:

You can visit the Food and Drug Administration (FDA) Web site at: http://www.fda.gov or call FDA Consumer Inquiries at 1-888-SAFEFOOD (a toll-free number).

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Footnotes

1. This document is FCS8745, one of a series of the Family Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date October 21, 2002. Reviewed March 20, 2006. Visit the EDIS Web Site at http://edis.ifas.ufl.edu.

2. Amy Simonne, Ph.D., associate professor, Department of Family, Youth and Community Sciences, Cooperative Extension Service, IFAS, University of Florida, Gainesville, 32611.

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The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.

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Copyright Information

This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.