How to Use Peroxide to Disinfect Bean Sprouts

Raw bean sprouts have become a significant source of foodborne illnesses involving the pathogenic bacteria E. coli and salmonella, according to the Division of Agricultural and Natural Resources at the University of California. The seeds appear to be the source of most contamination. If you're growing any type of bean sprouts at home, purchase certified, pathogen-free seeds. For further safety, always disinfect your seeds before growing a batch by treating them in a 3 percent hydrogen peroxide solution.

Certified, pathogen-free seeds
3 percent hydrogen peroxide
Cooking thermometer
Saucepan
Small mesh strainer
Container
Sanitized jar for growing sprouts
Piece of clean muslim or cotton large enough to cover container or jar
Elastic band

Instructions

- 1
  Purchase certified, pathogen-free beans. Mung beans are the easiest and quickest to sprout if you are a beginner.
- 2
  Preheat a solution of 3 percent hydrogen peroxide in a saucepan to 140 degrees F. Use an accurate cooking thermometer to reach and maintain the desired temperature.
- 3
  Place beans in a small, mesh strainer.
- 4
  Immerse beans directly into the heated peroxide.
- 5
  Swirl the strainer at one-minute intervals for a thorough and even peroxide treatment.
- 6
  Rinse seeds under running tap water for one minute.
- 7
  Place seeds in a container, and immerse them in water. Top off with another inch of water.
- 8
  Skim and remove floating beans, seed-coat fragments and debris, and discard.
- 9
  Fill 1/5 of a sanitized jar with disinfected bean seeds.
- 10
  Cover the open end of the jar with a muslin or cotton piece and secure with a rubber band.
- 11
  Place the covered jar in a dark, warm place to begin the sprouting process.

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