Extra caution with raw sprouts
Raw sprouts deserve particular attention.
Sprouting requires warm, moist conditions that help seeds germinate.
Unfortunately, these conditions can also encourage certain bacteria to multiply.
Even sprouts grown at home can become contaminated if harmful microorganisms are present on or within the seeds.
The FDA and CDC identify raw sprouts as a higher-risk food for some consumers.
Older adults, pregnant women, young children, and individuals with weakened immune systems should be especially cautious.
Thoroughly cooking sprouts is a safer choice for these groups
Rather than avoiding all raw vegetables, consumers should learn which foods carry greater risks and choose preparation methods appropriate to their circumstances.
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- Seven Everyday Habits That Can Help Prevent Foodborne Illness
Preventing vegetable-related foodborne illness does not require expensive equipment or complicated routines.
It usually begins with consistent habits.
- Choose produce carefully
Whenever possible, select vegetables that appear fresh and are free from extensive bruising, decay, or mold.
Avoid buying refrigerated produce that has been stored at an obviously inappropriate temperature.
