Should You Say No to Sprouts?
It’s kind of hard to imagine a health-food nut who would just say no to sprouts, but not only are the seeds being dropped from restaurant menus, they even have a government food safety warning page of their own.
Eek! If you love sprouts, it’s definitely time to pout.
What’s the deal? They “are usually to blame for harboring bacteria, and as they grow, the warmth and moisture helps the bacteria multiply quickly,” NPR reports, adding that alfalfa and spicy sprouts caused a Salmonella outbreak in the U.S. last June, and fenugreek sprouts caused an E. Coli 0104 outbreak in Europe last year that resulted in 50 deaths, not to mention a slew of illnesses.
Now, the news organization adds, Jason’s Deli, a chain with 230-plus locations nationwide, is dropping fresh sprouts from its menus.
“We’ve lost confidence in sprouts,” Jason’s public relations director Daniel Helfmantells produce trade journal The Packer, according to NPR.
So, for those of us who love a handful of sprouts on our turkey sandwiches, just how do we keep sprouts from, uh, sprouting bacteria-laden outbreaks? NPR says some believe using water that’s drinking-quality to grow them in could help, while others think they should be tested before hitting the market, and still others insist that using beta or gamma rays to irradiate them might work. That, of course, would need federal approval.
But, for now, NPR reports, food safety.gov says to, yep, stop with the sprouts, and “request that raw sprouts not be added to your food.”
Instead of raw sprouts, how about cooking up some good-for-you brussels sprouts, with these brussels sprouts recipes?