Infections associated with eating seed sprouts: An international concern

Recent outbreaks of Salmonella and Escherichia coli O157:H7 infections asso ciated with raw seed sprouts have occurred in several countries. Subjective evaluations indicate that pathogens can exceed 10(7) per gram of sprouts p roduced from inoculated seeds during sprout production without adversely af fecting appearance. Treating seeds and sprouts with chlorinated water or ot her disinfectants fails to eliminate the pathogens. A comprehensive approac h based on good manufacturing practices and principles of hazard analysis a nd critical control points can reduce the risk of sprout-associated disease . Until effective measures to prevent sprout-associated illness are identif ied, persons who wish to reduce their risk of foodborne illness from raw sp routs are advised not to eat them; in particular, persons at high risk for severe complications of infections with Salmonella or E. coli O157:H7, such as the elderly, children, and those with compromised immune systems, shoul d not eat raw sprouts.