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SPROUTS HEALTH RISK

In recent years, sprouts have enjoyed increasing popularity in Canada due to their nutritional value. However, sprouts, including, alfalfa, mung bean sprouts and radish sprouts have also been associated with several foodborne illnesses worldwide, including Canada. These illnesses were caused by Salmonella and Escherichia coli O157:H7. Public health officials are working with industry representatives to implement safer growing methods while warning consumers about the risk of eating sprouts.

Who is most at risk?

Anyone who eats raw sprouts or lightly cooked mung bean sprouts, is at risk for exposure to Salmonella or E.coli O157:H7 bacteria. However young children, the elderly and people with weak immune systems are most susceptible to complications from illness caused by Salmonella and E. coli O157:H7.

What are the symptoms of Salmonella and E. coli O157:H7 infection?

Salmonella can cause salmonellosis, an illness characterized by fever, stomach cramps and diarrhea. The illness can last as long as seven days and severe cases may require hospitalization. E. coli O157:H7 produces toxin in the body that causes illness characterized by stomach cramps, vomiting, fever and bloody diarrhea and can occur within two to 10 days of eating contaminated food. Infection can lead to hemolytic uremic syndrome (HUS) which can cause acute kidney failure. People who experience symptoms of salmonellosis or E. coli infection should contact their doctor immediately.

How do sprouts become contaminated?

Public health scientists believe that the seeds used for sprouting are the most likely source of contamination. Salmonella or E. coli bacteria can lodge in tiny seed cracks and are difficult to eliminate. These bacteria can multiply during sprouting in warm, humid conditions. Poor hygienic practices in the storage of seeds and in the production of sprouts have also been the cause of past sprout-related outbreaks.

Most sprouts such as alfalfa sprouts can only be eaten raw, which means they are not exposed to temperatures high enough to kill bacteria that may be present. Some sprouts, such as mung bean sprouts, can also be eaten cooked. Recently, in 2005, an outbreak of salmonellosis in Ontario was linked to the consumption of raw and lightly-cooked mung bean sprouts, such as found in some stir-fries.

What is being done?

In consultation with federal and provincial government and industry representatives, the Canadian Food Inspection Agency (CFIA) developed a Code of Practice for the Hygienic Production of Sprouted Seeds. This Code of Practice sets out specific recommendations for the hygienic production of sprouts and general Good Agricultural Practices (GAPs) for the growing of seeds destined for sprout production.

The CFIA also inspects sprout manufacturing establishments for Good Manufacturing Practices (GMPs) and has a sampling program in place to monitor the microbiological quality of the sprouts.

What can consumers do?

Consumers who belong to high risk groups, such as young children, seniors or people with weak immune systems, should avoid eating all sprouts of any kind especially alfalfa sprouts and mung bean sprouts. In addition, you should also avoid eating cooked mung bean sprouts found in stir-fries or soups unless you can determine that they have been thoroughly cooked. When eating out, be sure to check for the presence of sprouts in salads, sandwiches, soups and Asian dishes.

If you are a healthy individual and wish to eat sprouts the following steps can be taken to minimize your risk of illness:

• At retail, make sure that the sprouts you are purchasing are refrigerated or surrounded by ice.
• Only purchase sprouts that are crisp-looking, while avoiding dark or musty-smelling sprouts.
• When purchasing bean sprouts in bulk display, use tongs or gloves to place the sprouts into a plastic bag.
• Upon returning home from the retail store, if not consumed immediately, refrigerate the sprouts. The refrigerator should be set to reach 4ºC or less as measured by use of a thermometer.
• Before and after handling sprouts, always wash your hands thoroughly (i.e., ~20 seconds with hot water and soap).
• Rinse the sprouts with cold running water prior to consumption.
• Do not eat sprouts that are past their best before date or have lost their crispness.
• Only eat mung bean sprouts that have been thoroughly cooked.

For more information on food safety, visit the Canadian Food Inspection Agency’s Web site at: www.inspection.gc.ca

December 2005
P0250E-00/05