Sprouts: Food Poisoning Risk? : Part 2

by Food and Drug Administration (FDA)

(Page 2 of 2)

Preventive Measures

Following three 1998 food-borne disease outbreaks involving raw alfalfa sprouts, FDA in August reaffirmed a warning that had been issued by the national Centers for Disease Control and Prevention in 1997. The advisory urged people at high risk for severe food-borne disease — children, the elderly, and people with compromised immune systems — to avoid raw alfalfa sprouts until methods to improve the safety of sprouts can be identified and put in place.

In September, the agency held a two-day public meeting on sprout safety to learn, among other things, possible preventive measures to ensure safe sprouts. Representatives from the sprout industry and consumer groups, as well as scientists and regulators, presented information to the Fresh Produce Subcommittee of the National Advisory Committee on Microbiological Criteria for Food.

High on the list of possible strategies was decontamination of sprout seeds. The most promising method is chemical treatment with calcium hypochlorite. It already is in use in California on an emergency basis, as approved by the state's environmental protection agency. FDA is working with the U.S. Department of Agriculture to get the treatment approved by the U.S. Environmental Protection Agency, which oversees use of chemicals on raw agricultural products, such as sprout seeds.

Irradiation, in which a measured dose of ionizing radiation is applied to a food product, appears to work well in decontaminating sprout seeds, especially when used in conjunction with calcium hypochlorite. Irradiation of sprout seeds would require FDA approval.

Heat treatment (the same as pasteurization) has limited appeal because there is such a fine threshold at which bacteria can be killed and germination not destroyed.

Other preventive measures would focus on production and distribution of sprouts. Possibilities include mandatory Hazard Analysis and Critical Control Point (HACCP) programs for sprout growers. HACCP focuses on identifying and preventing hazards, such as bacterial contamination, rather than relying on spot-checks of production processes and random sampling of finished products. Emphasis on good agricultural and manufacturing practices of sprouts also may help reduce the incidence of sprout-related food-borne disease outbreaks. Another option might be to include a list of safe handling practices or a mandatory warning on labels of sprout packages. The warning would echo FDA and CDC recommendations for high-risk groups.

According to LeAnne Jackson, Ph.D., a science policy analyst in FDA's Center for Food Safety and Applied Nutrition, the National Advisory Committee on Microbiological Criteria for Food was awaiting the subcommittee's recommendations at press time. If endorsed, the recommendations will be forwarded to FDA for consideration.

In the meantime, the International Sprout Growers Association planned to begin in November 1998 a voluntary quality assurance program in which sprout growers agree to follow ISGA-established sanitation guidelines based on good manufacturing practices. According to ISGA president Snider, sprout growers that participate could label their products as ISGA-certified as long as their facilities pass inspection by a third-party auditor.

The sprout industry also is working with the National Center for Food Safety and Technology — a consortium of government, industry and academia devoted to food safety research — in Summit-Argo, Ill., to study sprout safety. The center is conducting a six-month research project to verify the effects of chemical, heat and irradiation treatment of seeds on sprout safety.

Snider says the industry is involved because it wants to reduce any hazards associated with sprouts. "This is a difficult time for us," she acknowledges. "But out of difficulties, something good can come. We expect [these concerns over sprout safety] to turn out to be our best friend. We want our products to carry zero risk."

How to Eat Sprouts Safely

If you belong to one of the groups at high risk for food-borne disease — children, the elderly, and people with compromised immune systems — avoid raw alfalfa sprouts.

If you are a healthy adult, follow these tips:

1. Buy only sprouts kept at refrigerator temperature. Select crisp-looking sprouts with the buds attached. Avoid musty-smelling, dark, or slimy-looking sprouts.

2. Refrigerate sprouts at home. The refrigerator should be set at no higher than 40 degrees Fahrenheit (4 degrees Celsius).

3. Wash hands with warm water and soap for at least 20 seconds before and after handling raw foods.

4. Rinse sprouts thoroughly with water before use. Rinsing can help remove surface dirt. Do not use soap or other detergents.

Nutritional Value of a Cup of Raw Sprouts

Alfalfa

calories — 10
protein — 1.3 grams
fiber — 3 %DV
vitamin C — 5 %DV
iron — 2 %DV
folate — 3 %DV

Mung Bean

calories — 26
protein — 2.5 grams
fiber — 4 %DV
vitamin C — 23 %DV
iron — 4 %DV
folate — 9 %DV

Radish

calories — 16
protein — 1.4 grams
fiber — n/a
vitamin C — 18 %DV
iron — 2 %DV
folate — 9 %DV

Soybean

calories — 86
protein — 1.3 grams
fiber — 3 %DV
vitamin C — 5 %DV
iron — 2 %DV
folate — 3 %DV

Wheat

calories — 214
protein — 8.0 grams
fiber — 4 %DV
vitamin C — 5 %DV
iron — 11 %DV
folate — 10 %DV

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.