Health advisory on sprouts

FDA Consumer, Jan-Feb, 2003

The FDA recently updated its 1999 health advisory on the risks of eating raw sprouts. The bacteria Salmonella and E. coli O157:H7 have been linked to mung bean and alfalfa sprouts, and resulting foodborne illness has affected people of all ages. Healthy people infected with these bacteria may have diarrhea, nausea, abdominal cramping, and fever for several days. For people at high risk, such as children, the elderly, and those whose immune systems are compromised, E. coli infection could lead to serious complications, including hemolytic uremic syndrome, which can result in kidney failure or death. Salmonella infection in high-risk groups can also cause serious illness.

Some segments of the sprout industry have greatly enhanced the safety of their products by following recommendations in guidance issued in 1999 by the FDA's Center for Food Safety and Applied Nutrition. However, adherence to this guidance has not been universal, and outbreaks linked to raw and lightly cooked sprouts have continued to occur.

To significantly reduce the risk of illness, the FDA advises consumers to cook all sprouts thoroughly before eating. Consumers who eat out and who wish to reduce their risk of foodborne illness should specifically request that raw sprouts not be added to their food, such as sandwiches and salads.

Homegrown sprouts also present a health risk if eaten raw or lightly cooked. Many outbreaks have been attributed to contaminated seed, which can grow high levels of harmful bacteria during sprouting, even under clean conditions.

The FDA will continue to closely monitor the safety of sprouts and will take further actions as necessary.