Advice to Consumers & Retailers

Advice to Restaurants and Retailers

• Sprouts are a known source of foodborne illness. Always practice food safety for sprouts.
  • Cook sprouts thoroughly to reduce the risk of illness. Thoroughly cooking sprouts kills the harmful bacteria.
  • 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). People with weakened immune systems include people undergoing cancer treatment, people with HIV/AIDS, people with diabetes, and other groups.
• CDC recommends that retailers always purchase sprouts from sprouters that follow the FDA Guidance for Reducing Microbial Food Safety Hazards for Sprouted Seeds.

Advice to Consumers

• Sprouts are a known source of foodborne illness. Reduce your risk of getting sick from sprouts.
  • 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). People with weakened immune systems include people undergoing cancer treatment, people with HIV/AIDS, people with diabetes, and other groups.
  • Cook sprouts thoroughly to reduce the risk of illness. Thoroughly cooking sprouts kills the harmful bacteria.
  • People at higher risk should request 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