Raw sprouts can pose a risk of foodborne illness.
The conditions in which sprouts are grown can promote the growth of these pathogens, especially in warm, moist environments.
Raw sprouts can pose a risk of foodborne illness.
Raw sprouts, including alfalfa, clover, and mung bean sprouts, are often enjoyed in salads and sandwiches.
Raw sprouts, including alfalfa, clover, and mung bean sprouts, are often enjoyed in salads and sandwiches. However, they can harbor harmful bacteria such as Salmonella and E. coli, which can lead to serious foodborne illnesses. The conditions in which sprouts are grown can promote the growth of these pathogens, especially in warm, moist environments. The risk is particularly pronounced for those with weakened immune systems, pregnant women, young children, and the elderly. If you choose to consume raw sprouts, ensure they come from a reputable source and are stored and handled properly. Cooking sprouts can effectively kill harmful bacteria, making them a safer option.
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