Good to see my food safety friend Michael Brodsky keeping up the food safety fight back in my native Ontario (that’s in Canada).

In 2005, an outbreak of salmonella in mung bean sprouts sickened 648 people across Ontario. Yet on Jan. 10, 2011, The Toronto Star, in keeping with all things groovy, ran an article entitled, The indoor garden’s tiny shooting stars.

Brodsky responded (and Jimmy John’s, pay attention):

Nara Schoenberg’s article encouraged people to grow and eat sprouts. As an environmental microbiologist for more than 38 years, I caution against following this recommendation.

In the U.S., since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts. Most of these outbreaks were caused by Salmonella and E. coli infections. Recently, Tiny Greens Organic Farm of Urbana, Illinois, announced a recall of specific lots of Alfalfa Sprouts and Spicy Sprouts because they have the potential to be contaminated with Salmonella.

The CDC and Health Canada recommend that children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
Cook sprouts thoroughly to reduce the risk of illness. Cooking thoroughly kills the harmful bacteria.

Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or deli, check to make sure that raw sprouts have not been added. It is irresponsible to advocate an activity that could cause serious illness without including an adequate precautionary warning.