What the H, Sprouts?

Raw sprouts have been involved in a number of cases of foodborne illness. To reduce the risk of illness, the U.S. Food and Drug Administration has advised consumers to be aware of the risks associated with eating raw sprouts. But what makes sprouts so potentially hazardous?

Sprouts are germinated seeds or beans that are typically consumed raw. The most popular is alfalfa, but other loved sprouts include clover, sunflower, broccoli, mustard, radish, mung, navy, soy, and wheat berries. We love this “super food,” because it’s low in calories, fat, sodium but high in fiber, vitamins, minerals, and other health-promoting phytochemicals. Plus, they’re delicious.

Who loves sprouts even more than we do? Cows! Moooove over humans; the overwhelming majority of alfalfa and clover are produced for animal foraging consumption. As the seeds for animal feed are harvested and stored in warehouses, seeds for humans are processed right along with them, eventually being sold to Sprouters. Sprouters soak the seeds in water, drain, and spread onto trays. Within 3-10 days, with continual irrigation, the seeds are ready for harvest. With one final rinse to remove their outer shell, they are packed into bags or trays and shipped to market. Wait for it…..

Consider this rap sheet:

• 1989:  A Salmonella outbreak sickened 19 people in Wisconsin linked to contaminated alfalfa sprouts.
• 1998: 30 people in California were infected with Salmonella linked to clover sprouts
• 1998: 70 cases of salmonellosis in Colorado were associated with clover sprouts
• 1998:  Eight people in California and Nevada were infected with E. coli linked to alfalfa/clover sprouts.
• 1999:  Eighteen cases of salmonellosis were associated with alfalfa sprouts in California.
• 1997/98:  60 cases of salmonellosis in California were associated with an alfalfa/clover sprout mixture.
• 2011:  E.coli outbreak sickened 852 people and killed 32 after consuming contaminated spouts from a German farm

With that kind of history, not only do we know which state loves their sprouts the most but we begin to understand the USDA’s advisory. Healthy people infected with Salmonella and E. coli may experience diarrhea, nausea, abdominal cramping, and fever for several days. However, children, elderly, and those with weakened immune systems can suffer more severe symptoms, kidney failure or even death.

How does contamination happen and why sprouts? All sprouts are susceptible to microbial contamination, however, clover and alfalfa are the most common. Seeds are so tiny it is hard to detect any pathogens present. The commingling of seeds for both human and non-human consumption during processing makes seeds especially susceptible to microbial contamination from animal manure in the field or cross-contamination during post harvest storage.

As if that wasn’t qualifying enough, consider the germination process. Abundantly nutritious seeds are sprouted with high levels of moisture and even generate heat from the sprouting process. Pathogens thrive in the moist warm conditions, quickly multiplying and reproducing to harmful levels. Now, throw a few possible traces of fecal matter from the poopy fingers of an employee handling or packing and voila! We have ourselves a bonafide outbreak.

What’s a sprout lover to do? We are still alive to sprout another day so obviously, not all sprouts are contaminated. Most are fine. Enjoy with caution. The USDA’s warning for raw sprouts helps us minimize our risk and make educated choices. Will this deter me from eating sprouts in the future? Probably not. However, I may think twice about giving raw sprouts to preschool age children or a family member undergoing chemotherapy. For those high risk folks, consider serving only cooked sprouts, like mung bean in a stir fry, and avoid raw sprouts.

Everyone must be accountable for food safety. Farmers should implement GAPs (Good Agricultural Practices) as provided by the FDA, Sprouters need to be diligent, using only approved reputable suppliers, and follow the FDA’s guidelines on pretreating, handling, testing, and sanitation. As consumers, the FDA suggests good old common sense when consuming sprouts: purchase quality product, pay attention to shelf dates, avoid slimy or discolored sprouts, etc. So, go forth and sprout safely. #sproutsafety #ATCfoodsafety #sprouts

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Want to get into the nitty gritty of sprout handling? Check out the FDA’s Guidelines for Sprouted Seeds: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm120244.html

April Rivas has19 years of experience in the food and beverage industry including manufacturing and distribution. In 2009, April founded A Training Company, a food safety consulting firm. ATC trains and certifies industry professionals, instructing and proctoring the Food Protection Manager Certification with ServSafe® and NRFSP, HACCP training, and Responsible Alcohol Service. ATC provides general restaurant as well as FDA regulatory compliance consulting. Visit www.atrainingcompany.com to view upcoming public, webinar, or private classes.

How to Prevent Summer Foodborne Illness

Grilled salmon needs to be cooked to the proper temperature to ensure safety.

As grilling and picnic season is upon us a lot of our concentration is on appreciating outdoor dining and warmer weather. However, now also is an excellent time to refresh your memory on food handling safety, as well as illness prevention from food borne illness. It’s possible to take some approaches to protect your health from food illness: proper food preparation, correct food storage, and kitchen cleanliness.
Kitchen Cleanliness
Even within a kitchen that is spotless cross-contamination may occur. Great housekeeping practice will mean instantly washing anything which comes in contact with meat that is raw utilizing a cleaning rag which is exclusively dedicated to clean-up of surfaces and instruments which have come in contact with raw poultry or meat. A handful of restaurants utilize pink dish rags for work within areas in which raw meat is dealt with and white cloths within areas in which cooked food is dealt with. It’s smart to confine the handling of meat that is raw to as small of an area as you can, like the sink, and thoroughly wipe down after the preparation of meat.
To prevent food borne illness, a dilute mix of chlorine bleach and warm water includes an effective disinfectant for the sterilization of surfaces in which raw meat was handled. For convenience, keep disinfecting wipes by Clorox or Lysol on hand, which kill 99 percent of bacteria. Utilize the wipes in order to clean tools and counters then discard in order to avoid spreading contamination and bacteria from the cloth to additional surfaces. It’s recommended to keep one quart size spray bottle that 3/4 teaspoon of bleach for every quart of water (or 1 tablespoon of bleach  for every gallon of water) on hand to mist surfaces and wipe dry using paper towels. Permit the chlorine mix to set upon the surface a couple of minutes prior to wiping clean and throwing the paper towel away.
Handling Food
Safe food handling starts at the point of purchase. Within the best case poultry or meat will be shortly used after purchasing, yet if not, ought to be stored from 28°F to 32° F within the refrigerator’s meat compartment. If the meat won’t be utilized within 2 days it must be wrapped within non-permeable plastic then stored inside the freezer until used, yet no longer than six to twelve months. To prevent food borne illness, meat only should be thawed inside the refrigerator, and never at room temperature in which viruses, molds, yeast, or bacteria might develop.

E. coli includes the most well-known of food borne bacteria, as well as may live in vegetables and meat. As a matter of fact, any food may be contaminated with it: undercooked roast beef and hamburger, milk that is unpasteurized, unpasteurized cider that’s processed from unwashed apples that fell on dirt contaminated by the manure of ill cows, and vegetables cultivated in soils that were fertilized with cow manure. There isn’t any way a farmer, however conscientious and careful, may know which cow was contaminated and which was not. Therefore, it’s up to a chef to cook the foods he or she serves correctly in accordance with guidelines of safe food handling.

The United States Department of Agriculture prepared a list of Fahrenheit temperatures to which eggs, poultry, and meat must be prepared to kill food borne illness bacteria. Temperatures must be measured using an instant-read, clean thermometer put in at the meat’s thickest part. Reference the following table:
• Fresh pork, lamb, veal, and ground beef: 160° F
• Chops, steaks, roasts, lamb, veal, and beef: medium rare 145° F; 160F medium 160° F; well-done 170° F
• Fresh pork: chops, steaks, and roasts: medium 160° F; well-done 170° F
• Ham: cook prior to eating: 160° F
• Ham: thoroughly cooked, to reheat: 140° F
• Poultry: Turkey, ground chicken: 165° F
• Poultry: Turkey, whole chicken: 180° F
• Poultry: roasts, breasts: 170° F
• Poultry: wings and thighs: cook until the juices are clear
• Stuffing: cooked in bird or alone: 165° F
• Casseroles, egg dishes: 160° F
• Leftovers: 165° F
For more data regarding food borne illness call the USDA Meat & Poultry Hotline: 1-800-535-4555.

Vegetables and fruits
Raw foods, like produce, must be thoroughly washed under cold running water in a place free of contamination from the preparation of raw meat. Separate cutting boards and utensils must be used for meat and produce to avoid cross-contamination.
To prevent food borne illness, vegetables are better stored chilled in order to slow deterioration. Chilling of vegetables and fruits causes every metabolic activity, which includes respiration, to slow down. The majority of vegetables and fruits are better stored at refrigerator temperatures, as well as within conditions in which oxygen is restricted. Store vegetables inside the refrigerator’s crisper compartment, unwashed, until you use them.

What do you do to prevent food borne illness that isn’t on our list? Share with us in the comments section. We’d love to hear from you!
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