The Centers for Disease Control (CDC) has estimated that over 4 million people contracted salmonellas from food and that 93% of these were from meat, poultry, milk and eggs.  Actually there are very few foods that are immune to these two bacteria if they are not handled and packaged properly.    However, in the case of sprouts it is usually the seeds used to produce the sprouts that are the source of the contamination.  Seeds can be contaminated from the irrigation water, fertilizer containing animal manure or livestock grazing.  Improper packaging and handling although not associated with the outbreaks can add to the growth of bacteria.  This improper handling includes lack of refrigeration, infected workers and dirty and unsanitary sprouting conditions.

The FDA has recommended the chlorination of sprouts much like the drinking water is chlorinated and the International Sprout Growers Association (ISGA) are working with the FDA to provide sanitary conditions to grow sprouts.  One problem is that the sprout industry is small and not regulated. 

Including the nutritional powerhouse of sprouts in a healthy eating program should be encouraged but certain precautions must be maintained.  If you are a member of the potential “at risk” category cook sprouts thoroughly before eating them.  All sprout users are advised to keep them at refrigerated temperatures of less that 45 degrees Fahrenheit at all times,  observe the use-by dates and wash all sprouts thoroughly before using.   While the FDA is continuing its efforts to make this food safe for all consumers as quickly as possible, until that that time, it may be best to use them in soups instead of salads.