What foodborne illness is associated with sprouts?
Raw and lightly sprouted seeds—such as alfalfa, mung bean, clover, and radish sprouts—are frequently associated with severe outbreaks of foodborne illnesses, most notably infections caused by Salmonella, Escherichia coli, and Listeria monocytogenes. The warm, humid, and nutrient-dense environment required to germinate and grow sprouts in commercial facilities serves as an ideal breeding ground for rapid bacterial proliferation. Because sprouts are rarely subjected to high-temperature cooking before consumption, any pathogens present on the seed surfaces multiply exponentially during the sprouting process, posing significant health risks to consumers, particularly pregnant individuals, young children, and immunocompromised populations.
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