Sprouts

On this page

• Types of sprouts
• Risks
• Reducing risk
• Contamination
• Food Authority requirements

Types of sprouts

Sprouts are germinated seeds.

Classed as either green or bean sprouts, they are commonly used in sandwiches, salads and Asian dishes.

Green sprouts are often consumed raw and include:

• alfalfa sprouts
• broccoli sprouts
• clover sprouts
• onion sprouts
• radish sprouts
• Onion sprouts
• snowpea sprouts, and
• sunflower sprouts.

Bean sprouts include:

• mung beans sprouts, and
• soybean sprouts.

Risks

The NSW Food Authority strongly recommends people with developing or impaired immune systems do not eat any type of raw or lightly cooked – still crunchy - sprouts.

Each year 5.4 million Australians get food poisoning. This leads, on average, to 120 deaths.

Sprouts can be contaminated with bacteria such as E.coli, Listeria, and Salmonella.

Risks of food poisoning are greatest for people with developing or impaired immune systems, including:

• children less than 4 years of age
• people more than 70 years of age
• people undergoing transplants and other surgery as well as some forms of drug therapy such as chemotherapy, and
• pregnant women.

Reducing risk

While all raw and lightly cooked – still crunchy – sprouts can pose some risk, alfalfa, mung bean and clover sprouts are most commonly linked to food poisoning.

Here’s how to reduce the risk of food poisoning from sprouts:

• people with developing or lowered immune responses are advised to avoid all raw and lightly cooked sprouts
• avoid any sprout that's dark in colour or smells musty
• if buying loose sprouts, use tongs or a plastic bag turned inside out to pick them up
• if buying packaged sprouts, choose crisp looking ones , preferably from the refrigerator
• if growing sprouts, be aware that even the most hygienic of conditions will not ensure the sprouts are bacteria free, and
• cook all sprouts thoroughly before eating.

For more on how to avoid food poisoning please see keeping food safe.

Contamination

Sprouts can become contaminated as seeds as well as during growth and processing.

Potential sources of seed contamination in the field can include faecal matter from grazing animals as well as fertiliser used. Other contaminants can include things like bacteria in water and soil. The seeds can also be contaminated during harvest, sprout production, storage, cleaning, packaging and transportation.

Some sprout producers disinfect seeds to try to destroy some of the bacteria.

Conditions for seed germination and sprout growth - warmth, humidity, nutrients – can create an ideal environment for food poisoning bacteria to grow.

Food Authority requirements

The NSW Food Authority introduced strict safety requirements for all sprout producers in NSW in 2005.

Sprout producers must:

• implement a food safety program
• undergo regular audits and inspections to assess compliance with the food safety program, and
• perform regular safety testing of water used to irrigate sprouts.

Also on this site

• Low immunity and food safety
• Keeping food safe
• Sprout facts (pdf, 37kb)