More than 110 people in the United States have been sickened in an outbreak of salmonella food poisoning that was linked to eating raw bean sprouts. People were infected in 12 states, according to the U.S. Centers for Disease Control and Prevention.
About 26% of the people who were made ill had to be hospitalized, but no deaths were reported. Most of infections occurred in November.
The most likely source of the infection was mung bean sprouts distributed by Wonton Foods, Inc. in early November. The company completely cleaned and sanitized its facilities and resumed distributing bean sprouts in late November, according to the CDC.
Bean sprouts are often eaten raw. As with all fresh fruits and vegetables that are eaten raw, there is the possibility that they have been contaminated with a food-borne illness like salmonella. Sprouts are usually grown in warm humid conditions, but those same conditions are also ideal for the growth of bacteria such as Salmonella, Listeria, and E. coli species.
The source of the bacterial contamination is often in the seeds themselves. There have been at least 30 known outbreaks of food poisoning associated with different types of raw or lightly cooked sprouts since 1996. Home grown sprouts may not be any safer since bacteria in or on the seeds may still grow if you grow your own sprouts.
What should you do to keep yourself safe if you eat bean sprouts? Here are some tips:
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If you are elderly, pregnant, or have a weakened immune system, do not eat raw bean sprouts. This includes sprouts from alfalfa seeds, clover seeds, radish seeds, or mung beans.
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Cook sprouts thoroughly. Cooking kills any harmful bacteria that may be present.
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Avoid eating raw bean sprouts.
