Where do the bacteria on seeds and sprouts come from?
It’s believed that the seeds from which sprouts are derived are often the source. For example, some of the seeds may become contaminated by animals in the field or during post-harvest storage. Also, the use of animal manure in fields of alfalfa intended for non-human use may be a problem if seed is used for sprouting. The ideal conditions provided by germinating seeds and beans-namely abundant nutrients in this phase of plant growth, high levels of moisture needed to produce sprouts, and heat generated from the sprouting process-help ensure the survival and growth of bacteria. Following three 1998 foodborne disease outbreaks involving raw alfalfa sprouts, the FDA reaffirmed a warning that had been issued by the national Centers for Disease Control and Prevention in 1997. The advisory urged people at high risk for foodborne illness-children, the elderly, and people with compromised immune systems-to avoid raw alfalfa sprouts until methods to improve the safety of sprouts can be identifi
