Advice to Consumers & Retailers

Advice to Consumers

• Reduce your risk of getting sick from raw sprouts.
  • Sprouts are a known source of foodborne illness.
  • Children, older adults, pregnant women, and people with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
  • Ask that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or deli, check to make sure that raw sprouts have not been added.
• Contact your health care provider if you think you may have become ill from eating sprouts.
  • Most people infected with Salmonella develop the following signs and symptoms 12-72 hours after being exposed to the bacteria:
    • Diarrhea
    • Fever
    • Abdominal cramps

Advice to Retailers and Restaurants

• Always practice food safety for sprouts.
  • Sprouts are a known source of foodborne illness.
  • Children, older adults, pregnant women, and people with weakened immune systems should not be served raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
• Purchase sprouts from sprouters that follow the FDA Guidance for Reducing Microbial Food Safety Hazards for Sprouted Seeds.

Advice to Sprouters

• Follow the FDA Guidance for Reducing Microbial Food Safety Hazards for Sprouted Seeds.
• Do not sprout seeds that are contaminated or have been recalled by the seed supplier.
  • Cleaning or disinfecting contaminated seeds before sprouting does not eliminate the risk of contamination in the finished sprout product.