With the exception of bean sprouts, sprouts generally are eaten raw with no additional treatment, such as cooking, which would eliminate harmful bacteria. Washing may reduce the bacterial load. However, it does not eliminate the harmful bacteria that may be present. Individuals may unknowingly eat sprouts in sandwiches and salads purchased at restaurants and delicatessens. Bont advised consumers who wish to reduce their risk of foodborne illness to specifically request that raw sprouts not be added to their food purchased at restaurants, delicatessens and other eating establishments.
Sprouts grown in the home can also present a risk if eaten raw.
Bont also reminded consumers that harmful bacterial contamination may not change the appearance, texture or taste of any food product. FDA also has issued guidelines for the sprout industry on recommended sprout production practices designed to reduce the risk of bacterial contamination. Additional measures to reduce the risk of illness associated with sprouts are being investigated by industry and government, including irradiation of sprout seeds.