The state of Wisconsin went as far as to call a ban on sprout sales after an outbreak of salmonella food poisoning, linked to contaminated alfalfa sprouts, sickened at least 19 people in six counties. The health food industry is aware that the conditions used to produce sprouts are also those that promote the growth of microorganisms. Therefore, it is important that consumers be aware of this possibility so that they can take steps to avoid conditions that lead to high microorganism levels in sprouts. Our company developed a method for using citric acid to reduce microorganisms, and when used properly this will strongly inhibit microbial growth. One- teaspoon citric acid per quart of water is recommended.
Citric acid is readily available from a number of commercial sources.
Sprouts offer a wealth of nutritional benefits. They provide a concentration of proteins, vitamins, minerals, and enzymes that are vital to our health. Sprouting seeds can offer consumers an economical source of nutritious food with great health benefits for years to come. Four Steps to Delicious Sprouts Directions are for one quart sprouting jar. Obtain high quality untreated seeds, grains, or legumes such as adzuki beans, alfalfa, broccoli, red clover, fenugreek, green and red lentil, mung beans, radishes and soybeans.