What Are the Dangers of Growing Sprouts?

Identification

• Growing sprouts at home involves soaking the seeds in a clear jar of water. The seeds sprout under the correct conditions, resulting in fresh sprouts for consumption. The process requires that the seeds and young sprouts be rinsed with water several times a day. This is an important step to prevent the buildup of bacteria, which grows quickly in this warm, wet environment.

Bacteria

• Bacteria that may be present in raw sprouts are E. coli and salmonella. In 1999, the FDA investigated the presence of dangerous bacteria in raw sprouts and found the bacteria are present in the seeds due to poor cleaning practices. While regulations are in place to reduce problems with the quality of seeds, it is possible to get bad seeds or contaminate the seeds during the growing process. E. coli is an intestine-damaging bacteria that causes diarrhea, abdominal pain and sometimes bloody stools. A salmonella infection has similar symptoms, with the addition of vomiting and nausea. There are no warning signs to alert a person to the presence of either bacteria in raw sprouts. People with weakened immune systems, children and the elderly are at a higher risk of contracting E. coli and salmonella from eating raw sprouts that contain either bacteria.

Prevention

• Rinse the seeds well before starting to grow, and three to four times each day during the growing process. Fresh water flushes the seeds and reduces the risk of bacteria infecting the sprouts. Thoroughly cook sprouts before consuming to reduce the risk of a bacterial infection. Remove the sprouts from the growing container and rinse them well before placing in a refrigerator for storage for no more than three days.

Considerations

• Order sprout seeds from a reputable seed manufacturer or company. Smell freshly grown sprouts before eating them and throw out the batch if they have a musty odor or dark color. Healthy sprouts have a crisp texture, not soft or mushy.